Zesty Lemon Mozzarella Pizza

If you are searching for a pizza that feels both bright and comforting, this zesty lemon mozzarella pizza is just the thing. The marriage of creamy mozzarella and briny lemon brings a fresh twist to pizza night and has become my go to recipe for sharing with friends who love flavor and simplicity.

The lemon brine was a happy experiment on a lazy Saturday and now I make this pizza anytime I want my kitchen to fill with fresh citrusy aromas that feel like a treat

Ingredients

• Pizza dough: Easy pizza dough or store bought dough gives the perfect chewy and crisp base. Seek out a dough with a good gluten structure for stretch
• Extra virgin olive oil: Adds richness. Use cold pressed for the brightest flavor
• Water: Helps blend the lemon brine
• Fresh parsley: Chopped for freshness and a grassy hint. Pick vibrant green flat leaf parsley for best taste
• Small garlic clove: Grated for mellow sweetness. Choose a garlic head that feels firm
• Lemon zest and lemon juice: These add tartness and aroma. Scrub lemons well and use a microplane for zest
• Fine salt: Makes every ingredient pop. Use sea salt if possible
• Black pepper: Provides a little bite. Grind fresh for best flavor
• Fresh mozzarella: Creamy and melty. Dab with a paper towel if extra wet. Use top quality for best stretch
• Parmesan cheese: Adds a nutty depth. Grate yourself for best flavor
• Fresh parsley: Extra hit of freshness after baking
• Freshly ground black pepper or chilli flakes: To finish for a little extra zing

Step-by-Step Instructions

Prepare the Dough:

Let your pizza dough come to room temperature for about thirty minutes. This will help it stretch more easily. Shape it gently with your hands and place onto a parchment lined surface. Preheat your oven as hot as it will go preferably with a pizza stone inside

Prep the Mozzarella:

If you are using fresh mozzarella drain any excess water. Then slice into half inch rounds and pat dry with a paper towel so the pizza stays crisp

Shape and Transfer the Dough:

Once ready press the dough gently from the center outward to form a rectangle roughly nine by thirteen inches. Carefully lift it onto a floured pizza peel or the back of a rimmed sheet pan so you can easily slide it into the oven

Mix the Lemon Brine:

In a small glass jar add olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt and pepper. Screw on the lid and shake vigorously until the mixture looks creamy and emulsified

Brine the Dough:

After stretching the dough use your fingertips to dimple the surface. Pour the lemon brine over the dough letting it pool in the dimples. This will infuse the base with citrusy flavor. Add the prepared mozzarella evenly across the top

Bake the Pizza:

Use a swift motion to slide the pizza onto the preheated pizza stone. Bake for eight to ten minutes or until the crust is golden and crisp and the mozzarella has started to brown. Keep a close eye as every oven cooks a bit differently

Finish and Serve:

Right out of the oven drizzle fresh lemon juice over the pizza and immediately sprinkle with grated parmesan, parsley and black pepper. Slice while still hot and enjoy at once

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My absolute favorite part is the lemon brine pooling in the dough dimples. It reminds me of picnics where everyone wanted the center slice because it soaked up the most flavor. One rainy day I even tried extra garlic and now that is a family must

Storage Tips

Let any leftovers cool completely before wrapping them up tightly in foil or placing in an airtight container. These will keep in the refrigerator for two to three days. For reheating place slices back in the oven on a baking sheet to maintain crispness. I sometimes use a hot skillet for a quick reheat and that works beautifully

Ingredient Substitutions

If you do not have fresh mozzarella use a firm whole milk mozzarella shredded for easy melting. For a dairy free version there are some really good plant based mozzarella options that melt well. Swap the parsley for fresh basil or chives if that is what you have. Lemon zest and juice are key but you could experiment with lime for a new flavor

Serving Suggestions

This pizza pairs well with a simple arugula salad tossed in lemon and olive oil. To turn it into a heartier meal serve with a bowl of tomato soup or roasted vegetables. This has become one of my favorite brunch recipes served alongside a bubbly drink and plenty of good company

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Savor this recipe as a refreshing twist on pizza night! Enjoy every bite.

Frequently Asked Questions

→ What type of mozzarella should I use?

Fresh mozzarella gives a creamy texture, but firm shredded mozzarella works well too. Dab off excess moisture before topping.

→ How can I keep the crust crisp?

Bake on a preheated stone at high heat for best results, and remove excess cheese moisture to avoid sogginess.

→ Is the lemon flavor strong?

The lemon brine imparts a bright, tangy profile, balanced by mozzarella and parmesan for a lively yet mellow taste.

→ Can I use store-bought dough?

Absolutely. Store-bought dough is convenient and yields delicious results with these toppings and seasonings.

→ What herbs pair well here?

Fresh parsley is recommended, but basil or thyme also add flavor. Sprinkle herbs on after baking for best aroma.

→ What oven temperature works best?

High heat, typically 475°F/245°C with a fan, best browns the cheese and crust. Watch closely to prevent over-baking.