Lemon Pizza Recipes

CHEESY LEMON PIZZA

Steps:

• Remove the pizza dough from the refrigerator 1 hour before starting.
• Position oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
• In a small bowl, combine the ricotta, lemon zest, oregano and salt. Set aside.
• Using a touch of flour to prevent sticking, stretch out the pizza dough into an 11-by-16-inch oval. Coat a baking sheet with the olive oil. Transfer the dough to the baking sheet and spread evenly with the ricotta mixture, leaving a 1/2-inch border. Sprinkle the mozzarella over the ricotta.
• Bake on the lower rack for 10 minutes. Rotate to the upper rack and bake until deep golden brown, an additional 10 minutes. Remove the pizza to a cooling rack and sprinkle with the Parmesan, basil and pepper flakes. Cut into pieces and serve.

LEMON-AND-ITALIAN-CHEESE PIZZA

Steps:

• Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
• Meanwhile, arrange onion and lemon slices over dough, leaving a 1-inch border. Distribute cheeses evenly; top with rosemary. Season with pepper; drizzle with oil.
• Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Slice and serve.

LEMON PIZZA

Steps:

• Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
• Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.
• Buon Appetito!

MEYER LEMON PIZZA WITH ARUGULA AND PROSCIUTTO

Steps:

• In a small bowl, stir together the yeast, 1 tablespoon flour, 1/4 cup warm water, and pinch of sugar. Mix and let stand about 5 to 10 minutes until mixture has started to foam.
• In a large bowl, stir together 1 1/4 cups flour with salt. Add yeast mixture, olive oil, and remaining 1/2 cup warm water; stir until smooth. Add enough flour (about 1/2 cup) to make dough come away from the sides of the bowl. The dough will still be rather wet at this point.
• Remove dough from bowl. Divide in two if making two pizzas. Shape into balls and place on a board or counter. Cover with a damp cloth and allow to rise until doubled in size, about 90 minutes.
• Heat a pizza stone on the bottom rack of the oven for an hour at 500°F, or heat an unrimmed cooking sheet in a preheated oven for five minutes.
• Pat dough ball into a thin circle. If making one large pizza, sprinkle half the mozzarella over the dough, spread prosciutto over mozzarella, then layer lemon slices on top without covering the prosciutto completely. Next, add the rest of the mozzarella over the lemon, followed by all the Parmigiano. If making two smaller pizzas, divide the toppings accordingly.
• Place the pizza on the pizza stone or cooking sheet in the oven. Bake until crust is golden and slightly darkened around the edges, and cheese is bubbling, about 10 to 12 minutes. Remove the pizza from the oven.
• Scatter arugula over the top of the pizza, then drizzle with a little extra-virgin olive oil. Cut into slices and serve.

LEMON PIZZA

Steps:

• Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
• Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.