How to Make Lemon Pizza: A Bright and Zesty Take on a Cheesy Classic
Bright slices soften over a bubbling base, topped with spicy honey and herb ribbons.
Lemon Pizza: A Bright and Cheesy Recipe for Pizza Lovers
If you’re looking for a unique yet simple pizza that’s as perfect for parties as it is for an elevated weeknight dinner, lemon pizza should be at the top of your list. Inspired by the standout dish at Paige Drummond’s bridal shower, this pizza brings together a creamy, garlicky cheese base, bright paper-thin lemon slices, a finish of hot honey, and fresh basil. The result is a flavor-packed, crowd-pleasing pie that surprises and delights with every bite.
Why Lemon on Pizza?
The marriage of cheese and citrus is a staple in Mediterranean cooking, but thinly sliced lemon on pizza isn’t just a flavor experiment—it’s an elevated twist that balances creamy, salty cheeses with bright acidity. The lemon’s tartness cuts through the richness, the rind develops a tender, almost candied texture when baked, and a final drizzle of hot honey adds nuanced heat and a subtle sweetness. It’s a pizza that’s visually stunning and bursting with flavor, making it perfect for spring and summer entertaining or when you want something extraordinary for pizza night.
Ingredients Breakdown
This recipe yields enough for two 10-inch pizzas, so it’s ideal for sharing or for making one now and freezing one for later. You can use the homemade dough outlined below, or swap in one pound of store-bought dough for ultimate convenience.
For the Crust
- 1 tsp. active dry yeast
- 1 tsp. granulated sugar
- 3/4 cup warm water (90°F–100°F)
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp. kosher salt
- 2 tbsp. olive oil, plus more for brushing
For the Pizza
- 1/2 cup grated parmesan cheese (about 4 oz.)
- 3 garlic cloves, finely chopped
- 2 shallots, thinly sliced
- 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz.)
- 1 cup cubed fresh mozzarella cheese (about 4 oz.)
- 1 small lemon, very thinly sliced (seeds removed)
- 1 tbsp. hot honey, for drizzling
- 1/4 cup fresh basil, cut into a chiffonade (ribbons)
Optional and Tips
- Store-bought dough: Sub in 1 pound if you don’t have time to make your own.
- Different cheeses: Try goat cheese or ricotta for extra tang.
- Hot honey: Use regular honey and a pinch of chili flakes as a substitute.
Step-By-Step: How to Make Lemon Pizza
Make the Dough
In a large bowl, combine the yeast, sugar, and warm water. Stir and let sit for about 5 minutes, until foamy. Add flour, salt, and olive oil. Mix to form a shaggy dough, then knead for 6–8 minutes on a lightly floured surface, until smooth and elastic. Oil a large bowl, add the dough, turn it to coat, and cover with a clean towel or plastic wrap. Let rise in a warm place (like a turned-off oven with the light on) for 1 to 2 hours, until doubled in size.
Prepare the Oven and Pan
Place a pizza stone (or heavy baking sheet) in your oven and preheat to 475°F (245°C) for at least 30 minutes. Line a pizza peel or the back of another baking sheet with aluminum foil and a light dusting of flour.
Divide and Rest the Dough
Turn the risen dough out onto a floured surface. Cut in half and shape each half into a tight ball. Place the balls 3 inches apart on a floured surface, cover, and rest for about 10 minutes until relaxed and slightly puffy.
Shape the Pizza Base
Gently stretch one dough ball into a 10-inch round, transfer to your prepared foil-lined peel or baking sheet. (Keep the other dough ball covered until needed.)
Top the Pizza
Brush olive oil over the surface and edges of the dough. Layer half the parmesan, then half the garlic and shallots. Add the shredded mozzarella and cubed fresh mozzarella. Finally, arrange half the lemon slices on top and brush lightly with a bit more oil.
Bake
Use your pizza peel to slide the pizza (with the foil) onto the hot stone or baking sheet. Bake for 12 to 16 minutes, until the crust is golden, cheeses are bubbling, and the lemon edges are caramelized.
Finish and Serve
Drizzle with half the hot honey and sprinkle with half the fresh basil immediately upon removal from the oven. Let cool slightly, then slice and serve. Repeat the process for the second pizza.
Table: Ingredients at a Glance
| Ingredient | Amount | Notes |
|---|---|---|
| Active dry yeast | 1 tsp | For dough rising |
| Granulated sugar | 1 tsp | Feeds the yeast |
| Warm water | 3/4 cup | 90°F to 100°F |
| All-purpose flour | 2 cups | Add more as needed for dusting |
| Kosher salt | 1 tsp | Flavor for dough |
| Olive oil | 2 tbsp + more | In dough and for brushing |
| Grated parmesan cheese | 1/2 cup | Sharp, salty base flavor |
| Garlic cloves | 3 | Finely chopped |
| Shallots | 2 | Thinly sliced |
| Shredded low-moisture mozzarella | 1 1/2 cups | For oozy melt |
| Cubed fresh mozzarella | 1 cup | Soft, creamy texture |
| Small lemon | 1 | Very thinly sliced (seeds out) |
| Hot honey | 1 tbsp | For finishing |
| Fresh basil | 1/4 cup | Chiffonade (thin ribbon cut) |
Tips for the Best Lemon Pizza
- Slice lemons paper-thin: Use a sharp knife or mandoline to prevent chewiness. Thinner slices melt into the cheese, rind and all.
- Remove seeds completely: Even a single stray seed can ruin a bite with bitterness.
- Customize your crust: This dough yields a chewy, airy base. Prefer a shortcut? Store-bought dough works well. For weeknight speed, use naan or flatbread tandori-style bases.
- Finish with fresh herbs: Chiffonade of basil brings aromatic freshness that brightens the richness of the cheese.
- Use hot honey for balance: If you don’t have hot honey, gently warm regular honey with a pinch of red pepper flakes for a similarly spicy-sweet finish.
- Serve immediately: This pizza is at its gooey, fragrant best right from the oven, but it can also be served at room temperature for a gathering.
What others are reading
Serving and Presentation Ideas
- Perfect For Parties: Arrange slices on a large platter (as seen at the Drummond bridal shower) for an elegant hors d’oeuvre.
- Pair With: Serve alongside a fresh green salad with citrus vinaigrette, or a sparkling lemonade for a vibrant meal.
- Main Course or Appetizer: Cut into larger wedges for a main or small strips for pre-dinner finger food.
- Make Ahead: Bake bases a few hours early; just hold off on honey and basil until serving time.
Make-Ahead and Storage Tips
- Dough can be made ahead: After dividing into two balls, wrap tightly in plastic wrap and refrigerate for up to 2 days. Let sit at room temperature for 30 minutes before stretching and topping.
- Baked pizza keeps for 2 days: Store leftovers in the refrigerator. Reheat on a hot pizza stone or in a toaster oven for the crispiest crust.
Frequently Asked Questions (FAQs)
Can you really eat the lemon slices, rind and all?
Yes—using very thin slices ensures the lemon’s rind softens and sweetens. The high heat and cheese base help mellow both texture and tartness, making the whole slice edible and delicious.
What if I don’t have hot honey?
You can make your own by heating regular honey with a pinch of red pepper flakes, or substitute with plain honey for a milder finish.
Is lemon pizza vegetarian?
Yes, as long as you use vegetarian cheese. The rest of the ingredients are plant-based.
Can I add meat or other toppings?
Feel free to experiment. Thin strips of prosciutto, crumbled bacon, or even a delicate layer of smoked salmon can bring another dimension to the base recipe.
How do I chiffonade basil?
Stack several leaves, roll them tightly lengthwise, then slice across the roll with a sharp knife to create ribbons. Sprinkle over the pizza just before serving.
More Zesty Pizza Inspiration
- Try citrus variations: Swap lemon for Meyer lemon, blood orange, or even lime for a playful twist.
- Add herbs: Try tarragon, chives, or parsley for subtle changes in aroma and flavor.
- Mix in greens: Scatter arugula or baby spinach on top after baking for extra freshness.
- Pair with wine: A chilled glass of Sauvignon Blanc, Pinot Grigio, or sparkling Prosecco goes beautifully with zesty lemon-based pizza.
Final Tips for Lemon Pizza Success
- Have everything prepped before assembly: Mise en place is essential for seamless pizza building and timing.
- Keep it hot: Wait for the oven and stone to preheat fully; a hot oven is key to a crisp, bubbly crust and caramelized toppings.
- Serve with flair: Drizzle and sprinkle last-minute to maintain the most vibrant flavors and aromas.
Frequently Asked Questions
Q: What makes this pizza unique?
The use of fresh lemon slices, both tart and slightly sweet when baked, sets this recipe apart and pairs perfectly with gooey cheese and a spicy-sweet honey drizzle.
Q: Can I make this pizza gluten free?
Absolutely. Substitute your favorite gluten-free pizza dough or crust base and proceed with the toppings as directed.
Q: Can I grill the pizza instead of baking?
Yes. Preheat your grill and pizza stone to medium-high and follow all steps. Watch carefully to avoid burning and rotate as needed for even cooking.
Q: How thin should I slice the lemon?
As thin as possible—about 1/16-inch. A mandoline slicer works best for perfect uniformity.
Conclusion: Lemon Pizza for Every Occasion
This lemon pizza recipe is as bright in flavor as it is easy to make. It’s an inspired choice for parties, family meals, or when you’re simply craving a novel slice that’s both visually alluring and bursting with taste. Whether for a special bridal shower as originally served, a summer gathering, or a creative night in, lemon pizza never fails to impress those lucky enough to try it.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a64174756/lemon-pizza-recipe/
- https://www.aol.com/lemon-pizza-star-dish-paige-221800489.html
- https://www.youtube.com/watch?v=-0sK_XPDQVk
- https://www.thepioneerwoman.com/food-cooking/recipes/a66025970/french-onion-french-bread-pizza-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40177518/pizza-recipes/
- https://www.youtube.com/watch?v=d9skmuumgXY
- https://www.thepioneerwoman.com/ree-drummond-life/a43273702/ree-drummond-favorite-p-town-menu-items/
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