Lemon Mozzarella Parsley Pizza

There is something about the lively punch of lemon on pizza that makes it unforgettable. This lemon pizza is a sunny twist on the Italian classic, layering creamy mozzarella, fresh parsley, and real parmesan with a briny lemon mixture that sinks into the crust. The result is a dish that feels both refreshing and indulgent and makes any table feel just a bit more special.

I was first inspired to make lemon pizza after a trip to southern Italy and it shocked me how that bright zing complemented creamy cheese. The memory of sharing it with friends outdoors still makes my mouth water.

Ingredients

• Pizza dough Provides the chewy yet crisp base Try to get fresh dough from a bakery or make your own for best texture and flavor
• Extra virgin olive oil Adds richness and helps bring together the brine Choose a flavorful cold-pressed oil
• Water Helps emulsify the brine and relax the dough for easier stretching
• Fresh parsley Brightens every bite with a hit of green Use leaves that look perky and crisp
• Small garlic clove Gives a punchy aromatic background Peel fresh and grate for the smoothest brine
• Lemon zest and juice Lends tangy sharpness and a lingering citrus aroma Look for unwaxed lemons with thin skins
• Fine salt and black pepper Enhances and balances all the flavors Go for flaky salt if possible and freshly ground pepper
• Fresh mozzarella Melts into those iconic cheesy pools Blot dry with paper towels so the pizza does not get soggy
• Grated parmesan cheese Adds a nutty salty finish Buy a wedge to grate instead of pre-grated for best taste
• Additional parsley and black pepper To finish the pizza with more color and zesty notes

Step-by-Step Instructions

Prepare and preheat:

Get your dough ready according to your favorite recipe or instructions Let it finish its first proof then shape it into a smooth round Place it on a parchment-lined sheet and heat your oven with the pizza stone or baking surface inside so it gets blazing hot

Prepare the cheese:

If using fresh mozzarella pat it dry after cutting into half inch pieces This helps keep your pizza crust crisp and prevents a watery mess Do not skip this step as excess moisture can ruin the bake

Shape the dough:

Start at the middle using your fingertips and ease the dough outward into a rectangle about nine by thirteen inches Avoid stretching the edges too thin for an even bake and transfer it to your pizza peel or flipped baking sheet

Make the lemon brine:

Combine olive oil water parsley grated garlic lemon zest lemon juice salt and pepper in a glass jar with a tight lid Shake until everything looks blended and slightly creamy This coats your crust in flavor and helps everything brown nicely

Top the pizza:

Press a few dimples into the dough then pour over the lemon brine letting it settle into those tiny wells Scatter the mozzarella evenly so every slice gets some cheesy goodness

Bake to perfection:

Carefully slide your topped pizza onto the preheated stone or sheet Bake until the crust is golden and cheese bubbles Depending on your oven this takes about eight to ten minutes so watch closely after seven

Finish and serve:

Once baked drizzle with more lemon juice sprinkle on parmesan and fresh parsley Grind cracked black pepper over the top Slice and serve while still warm and gooey

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Homemade lemon pizza quickly became my go-to treat for Saturday lunches cheered up with an extra squeeze of lemon juice The way the zest perfumes the whole kitchen reminds me of cozy nights with my sisters experimenting with new toppings

Storage Tips

To keep leftover lemon pizza fresh store the slices in an airtight container in the refrigerator for one day For longer storage wrap in foil and freeze up to three months When ready to enjoy reheat in a hot oven on a baking sheet to recapture that just-baked crispness It stays surprisingly crisp even after freezing

Ingredient Substitutions

If you do not have fresh mozzarella use a firm whole milk block style mozzarella and shred it yourself Goat cheese or a small dollop of ricotta also taste delicious with lemon If parsley is missing try a handful of basil or mint Lemon zest is essential but in a pinch a dash of sumac or a few grates of orange zest gives a similar lift

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Serving Suggestions

Lemon pizza is wonderful as a main meal with a peppery arugula salad or as a unique appetizer cut into small squares For a brunch spread crack an egg onto the pizza before baking or serve with a side of marinated olives It pairs beautifully with chilled white wine or a sparkling lemonade

A Little Italian Sunshine

This pizza draws from the sun soaked coastlines of southern Italy where lemons grow heavy on the trees Adding bright citrus to pizzas is a regional custom meant to cut through the richness of cheese and olive oil and bring out a more refreshing side of comfort food

Recipe FAQs

→ What does lemon add to this pizza?

Lemon brings a bright, tangy flavor that cuts through the richness of mozzarella and parmesan, enhancing the overall taste and aroma.

→ Can I use pre-shredded mozzarella?

Yes, pre-shredded mozzarella works, but fresh mozzarella provides a creamier texture and more authentic Italian character.

→ How do I prevent a soggy pizza crust?

Use a preheated pizza stone or baking sheet and remove any excess moisture from mozzarella before baking for a crispier result.

→ Is it possible to make the dough ahead?

Absolutely. Homemade or store-bought dough can be prepped in advance and refrigerated until ready to use for added convenience.

→ How should leftovers be stored?

Cover tightly and keep in the refrigerator up to one day. For a longer shelf life, freeze slices and reheat in the oven until crisp.

→ Can I add extra toppings?

Definitely! While lemon and parsley shine, additions like chili flakes or shaved vegetables can introduce new layers of flavor.