Zesty Summer Lemon Pizza (Print Version)

Bright, tangy lemon pizza with creamy cheese, arugula, and fresh summer herbs on a crispy golden crust.

# What You Need:

→ Dough

01 - 1 ball (about 10.5 oz) fresh pizza dough, store-bought or homemade

→ Cheese & Sauce

02 - 4.2 oz crème fraîche or ricotta cheese
03 - 1 garlic clove, minced
04 - 4.2 oz fresh mozzarella, thinly sliced
05 - 1 oz grated Parmesan cheese

→ Toppings & Garnish

06 - 1 unwaxed lemon, thinly sliced, seeds removed
07 - 1 teaspoon lemon zest
08 - 1 tablespoon extra-virgin olive oil
09 - 1.75 oz arugula
10 - Fresh basil leaves, for garnish
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and pepper, to taste

# Directions:

01 - Preheat oven to 475°F or as hot as it will go. If using a pizza stone, place it in the oven during preheating.
02 - On a lightly floured surface, roll out the pizza dough to your desired thickness. Transfer to a sheet of parchment paper.
03 - In a small bowl, combine the crème fraîche or ricotta with minced garlic, salt, and pepper. Mix until smooth.
04 - Spread the garlic-cream mixture evenly over the dough, leaving a ½-inch border. Arrange the mozzarella slices on top and sprinkle with grated Parmesan.
05 - Lay the thin lemon slices over the cheese in a slightly overlapping pattern. Drizzle with olive oil and sprinkle with crushed red pepper flakes if desired.
06 - Carefully transfer the pizza on the parchment paper onto the hot pizza stone or baking sheet. Bake for 10 to 13 minutes until the crust is golden and the cheese is bubbling.
07 - Remove from the oven and immediately top with fresh arugula, lemon zest, and basil leaves. Slice and serve hot.

# Expert Tips:

01 -
  • The lemon slices soften and caramelize in the oven so you get this marmalade like sweetness cutting through rich cheese.
  • It comes together in about half an hour which means you can pull it off on a weeknight without breaking a sweat.
  • The arugula piled on at the end adds a peppery crunch that makes every bite feel bright and alive.
02 -
  • Remove every seed from the lemon slices before baking because roasted seeds turn bitter and will ruin a bite instantly.
  • Let the pizza rest for two minutes after it comes out so the cheese sets slightly and everything holds together when you slice it.
03 -
  • If your dough springs back while rolling, let it rest uncovered for ten minutes and the gluten will relax enough to shape easily.
  • Use an unwaxed organic lemon since you are eating the whole slice and the rind carries most of the fragrance and character.

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