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Lemon Pizza with Fresh Mozzarella, Lemon Brine, and Parsley Recipe

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4 from 26 reviews

This bright and zesty Lemon Pizza combines a crispy homemade crust with a flavorful lemon brine, fresh mozzarella, and a sprinkle of parmesan and parsley. Perfect for a light, refreshing twist on traditional pizza, it bakes to golden perfection and finishes with a fresh lemon juice drizzle for an extra burst of citrusy flavor.

Ingredients

Pizza Dough

  • 1 ball Easy pizza dough (or store-bought dough)

Lemon Brine

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water
  • 1 tablespoon fresh parsley, chopped
  • 1 small garlic clove, grated
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ¼ teaspoon fine salt
  • ¼ teaspoon black pepper

Mozzarella

  • 5 oz (150 grams) fresh mozzarella (or ½ to ⅓ cup shredded firm mozzarella)

To Finish

  • 1 tablespoon lemon juice
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon fresh parsley
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the dough: Follow the easy no-knead pizza dough recipe through step 5, including shaping the dough and preheating your oven and pizza stone or equivalent baking surface.
  2. Prepare the cheese: If using fresh mozzarella in water, cut it into approximately ½ inch thick slices. Dab with paper towels if very watery to remove excess moisture and ensure the pizza does not become soggy.
  3. Shape the dough: Place the dough on a sheet of parchment paper. Starting from the center, gently press out the dough with your fingers until it measures roughly 9 by 13 inches. Carefully transfer the dough on parchment to a pizza peel or the back of a rimmed baking sheet.
  4. Make the lemon brine: Combine extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and black pepper in a glass jar with a lid. Shake vigorously until ingredients are well emulsified.
  5. Add the topping: Once the dough is stretched, press a few dimples with your fingers into the surface. Evenly scatter the lemon brine over the dough, letting it fill the dimples. Then distribute the mozzarella slices on top.
  6. Bake the pizza: Using the pizza peel, carefully transfer the pizza with parchment paper onto the preheated pizza stone (or alternative hot baking surface). Bake until the crust is golden and crisp, and the cheese is melted and slightly browned. Baking time varies by oven, typically 8 to 10 minutes in a fan-forced oven.
  7. Finish and serve: Remove the pizza from the oven and drizzle with fresh lemon juice. Sprinkle grated parmesan cheese, fresh parsley, and freshly ground black pepper to taste. Optionally, add a pinch of chili flakes for some heat. Slice and serve immediately for best flavor and texture.

Notes

  • If you don’t have a pizza stone, invert a rimmed baking sheet and place it on the lowest oven rack before preheating. Use this hot, inverted baking sheet as your pizza surface to achieve a crispy crust.
  • When using the baking sheet, place the pizza with parchment paper on a pizza peel or the back of another baking sheet to transfer it onto the heated inverted sheet.
  • Keep an eye on the pizza as oven temperatures vary; bake until cheese and crust are golden and crisp.
  • Dabbing excess moisture from fresh mozzarella helps prevent a soggy crust.

Find it online: https://flavorspath.com/lemon-pizza-with-fresh-mozzarella-lemon-brine-and-parsley-recipe/