Zesty Lemon Mozzarella Pizza (Print Version)
# Ingredients:
→ Pizza Dough
01 -
1 ball pizza dough (homemade or store-bought), approximately 250 grams
→ Lemon Brine
02 -
2 tablespoons extra virgin olive oil
03 -
1 tablespoon water
04 -
1 tablespoon fresh parsley, finely chopped
05 -
1 small garlic clove, grated
06 -
1 teaspoon finely grated lemon zest
07 -
1 teaspoon freshly squeezed lemon juice
08 -
0.25 teaspoon fine salt
09 -
0.25 teaspoon ground black pepper
→ Cheese Topping
10 -
150 grams fresh mozzarella, sliced 1 cm thick, or 40–60 grams shredded firm mozzarella
→ Finishing Touches
11 -
1 tablespoon freshly squeezed lemon juice
12 -
2 tablespoons grated parmesan cheese
13 -
1 tablespoon fresh parsley, chopped
14 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Shape pizza dough into an oval or rectangle approximately 23×33 cm on parchment paper. Preheat oven and pizza stone to maximum temperature, ideally 250°C with fan.
02 -
Cut fresh mozzarella into 1 cm thick slices. Pat dry with paper towel if excess moisture is present.
03 -
Combine olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and black pepper in a jar. Seal and shake vigorously until emulsified.
04 -
Dimple the shaped dough gently with fingertips. Spoon the lemon brine evenly over the top, ensuring it pools in the dimples.
05 -
Distribute mozzarella evenly over the prepared dough.
06 -
Using a pizza peel or inverted baking sheet, transfer pizza and parchment onto the preheated stone. Bake for 8–10 minutes until cheese and crust are deeply golden.
07 -
Drizzle baked pizza with fresh lemon juice. Sprinkle with grated parmesan, additional parsley, and cracked black pepper. Slice and serve immediately.
# Notes:
01 -
Blot excess moisture from mozzarella to avoid a soggy crust.