Zesty Summer Lemon Pizza (Printable)

Tangy lemon and creamy cheese on a golden crust, topped with arugula and fresh herbs for a vibrant summer dish.

# What You'll Need:

→ Dough

01 - 1 ball fresh pizza dough, about 10.5 oz (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

06 - 1 unwaxed lemon, thinly sliced, seeds removed
07 - 1 teaspoon lemon zest
08 - 1 tablespoon extra-virgin olive oil
09 - 1.8 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 the minced garlic, salt, and pepper. Mix until smooth.
04 - Spread the garlic-cream mixture evenly over the dough, leaving a ½-inch border around the edge.
05 - Arrange the fresh mozzarella slices across the sauce, then sprinkle the grated Parmesan evenly over the top.
06 - Lay the lemon slices over the cheese in a slightly overlapping pattern. Drizzle with olive oil and sprinkle with crushed red pepper flakes if desired.
07 - Carefully transfer the pizza on the parchment paper to the hot pizza stone or baking sheet. Bake for 10 to 13 minutes until the crust is golden and the cheese is bubbling.
08 - Remove from the oven and immediately top with arugula, lemon zest, and fresh basil leaves. Slice and serve hot.

# Expert Tips:

01 -
  • The bright hit of lemon on a creamy cheese base is unlike any pizza you have had before.
  • It comes together in about thirty minutes with ingredients you probably already have.
  • The arugula tossed on top at the end makes it feel like a meal, not just comfort food.
02 -
  • Seeds in the lemon slices turn bitter and hard during baking, so remove every single one before they go on the pizza.
  • If your oven will not reach 250°C, use the broiler for the last two minutes to get that blistered, golden edge.
03 -
  • Let the dough come to room temperature before shaping or it will spring back and fight you on every stretch.
  • Taste your lemon before topping the pizza because an especially sour one might need a light dusting of sugar on the slices.

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