Description
A refreshing and zesty Summer Lemon Pizza recipe perfect for warm weather gatherings.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 tsp instant yeast
- 1 tbsp olive oil
- ¾ cup warm water (more if needed)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- 1–2 fresh lemons, thinly sliced (seeds removed)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp red pepper flakes
- Fresh parsley or basil, chopped
- Salt & black pepper, to taste
Instructions
- In a bowl, mix flour, salt, sugar, and yeast.
- Add olive oil and warm water, mixing until dough comes together.
- Knead on a floured surface for 8–10 minutes until smooth.
- Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
- Preheat to 230°C (450°F). Place a pizza stone or baking tray inside to heat.
- Roll out dough into a circle or rectangle.
- Transfer to parchment paper.
- Mix olive oil and garlic, then brush over dough.
- Spread ricotta evenly over the base.
- Sprinkle mozzarella and parmesan.
- Arrange thin lemon slices on top.
- Season with salt, pepper, and red pepper flakes.
- Transfer pizza (with parchment) to hot stone or tray.
- Bake for 10–12 minutes until crust is golden and cheese is bubbling.
- Remove from oven and sprinkle with fresh parsley or basil.
- Slice and enjoy warm with a chilled summer drink.
Notes
- For a gluten-free option, use gluten-free flour for the dough.
- Feel free to add other toppings like arugula or prosciutto for extra flavor.
- Serve with a light salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg