Zesty Summer Lemon Pizza (Printable)

Bright, tangy pizza with fresh lemon, creamy mozzarella, peppery arugula, and summer herbs.

# 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 tsp lemon zest
08 - 1 tbsp extra-virgin olive oil
09 - 1.8 oz arugula
10 - Fresh basil leaves, for garnish
11 - ½ tsp 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 preheat.
02 - Roll out the pizza dough on a lightly floured surface to your desired thickness, then transfer to a sheet of parchment paper.
03 - In a small bowl, combine crème fraîche or ricotta with minced garlic, salt, and pepper until well mixed.
04 - Spread the cheese mixture evenly over the dough, leaving a ½-inch border around the edge.
05 - Arrange mozzarella slices across the sauced base and sprinkle grated Parmesan over the top.
06 - Lay lemon slices over the cheese in a slightly overlapping pattern. Drizzle with olive oil and scatter crushed red pepper flakes if desired.
07 - Carefully transfer the pizza on parchment to the hot stone or baking sheet. Bake 10–13 minutes until the crust is golden and the cheese is bubbling.
08 - Remove from oven and immediately top with arugula, lemon zest, and fresh basil. Slice and serve hot.

# Expert Suggestions:

01 -
  • The lemon caramelizes in the oven and turns sweet and fragrant, something most people never expect on a pizza.
  • It comes together in about half an hour, which means you can pull it off even on a weeknight when motivation is low.
  • The arugula piled on at the end gives it a fresh salad quality that makes the whole thing feel light rather than heavy.
02 -
  • Soak the lemon slices in cold water for five minutes and pat them dry to remove excess bitterness from the rind before baking.
  • If your oven will not reach 250 degrees Celsius, bake the pizza on the highest rack position as close to the broiler element as safely possible for similar charring results.
03 -
  • Poke a few small holes in the dough with a fork before adding toppings to prevent giant air bubbles from forming under the cheese.
  • Let the pizza rest for two minutes after pulling it from the oven so the cheese sets slightly and the arugula has time to soften before you cut.

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