Lemon Pizza with Mozzarella (Print Version)
# Ingredients:
→ Pizza Dough
01 -
1 ball easy pizza dough (or store-bought dough)
→ Lemon Brine
02 -
2 tablespoons extra virgin olive oil
03 -
1 tablespoon water
04 -
1 tablespoon fresh parsley, chopped
05 -
1 small garlic clove, grated
06 -
1 teaspoon lemon zest
07 -
1 teaspoon lemon juice
08 -
¼ teaspoon fine salt
09 -
¼ teaspoon black pepper
→ Mozzarella
10 -
150 grams fresh mozzarella (or ½ to ⅓ cup shredded firm mozzarella)
→ To Finish
11 -
1 tablespoon lemon juice
12 -
2 tablespoons grated parmesan cheese
13 -
1 tablespoon fresh parsley
14 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
02 -
If using fresh mozzarella cheese in water, cut it into ½-inch thick pieces. If it’s very watery, dab the mozzarella with a paper towel to remove excess moisture.
03 -
When the dough is ready, place it on a sheet of parchment paper. Starting from the center, gently press it out with your fingers until it forms a 9x13 inch pizza. Gently place the dough onto a pizza peel or the back of a rimmed baking sheet.
04 -
Combine the brine ingredients in a glass jar with a lid. Shake until well emulsified.
05 -
Once the dough is stretched out, make a few dimples with your fingers. Scatter the brine evenly over the dough, filling the dimples. Add the mozzarella cheese.
06 -
Using a pizza peel, carefully transfer the pizza onto the preheated pizza stone. Bake until the cheese and crust are nicely browned. Each oven may vary; in a convection oven this may take about 8-10 minutes. Monitor closely during baking.
07 -
Top the freshly baked pizza with lemon juice, then sprinkle parmesan cheese and parsley. Finish with more black pepper or a touch of chili flakes, if desired. Slice and serve immediately.
# Notes:
01 -
For a crisp pizza crust, preheat a rimmed baking sheet in the oven upside down and slide the pizza onto it using parchment paper and a pizza peel.
02 -
Store leftover pizza in the refrigerator for up to 1 day or freeze for up to 3 months. Thaw and reheat in the oven for a crispy texture.