Description
A bright and refreshing Lemon Pizza featuring a homemade yeast dough topped with a blend of parmesan, mozzarella cheeses, garlic, shallots, thinly sliced lemon, fresh basil, and a drizzle of hot honey. This pizza perfectly balances tangy citrus, savory cheeses, and sweet heat for an irresistible gourmet treat baked to crispy perfection.
Ingredients
For the Dough
- 1 tsp. active dry yeast
- 1 tsp. granulated sugar
- 3/4 c. warm water (90°F to 100°F)
- 2 c. all-purpose flour, plus more for dusting
- 1 tsp. kosher salt
- 2 tbsp. olive oil, plus more for brushing
For the Toppings
- 1/2 c. grated parmesan cheese (about 4 ounces)
- 3 garlic cloves, finely chopped
- 2 shallots, thinly sliced
- 1 1/2 c. shredded low-moisture mozzarella cheese (about 6 ounces)
- 1 c. cubed fresh mozzarella cheese (about 4 ounces)
- 1 small lemon, thinly sliced and seeds removed
- 1 tbsp. hot honey, for drizzling
- 1/4 c. fresh basil, cut into a chiffonade
Instructions
- Activate the Yeast: In the bowl of a stand mixer, sprinkle the yeast and sugar over the warm water. Whisk to combine and let sit for about 5 minutes until bubbles form on the surface, indicating the yeast is active.
- Make the Dough: Add flour, salt, and 1 tablespoon olive oil to the yeast mixture. Using the dough hook on low speed, mix until the dough just comes together, about 2 minutes. Scrape the bowl, then increase speed to medium-low and continue mixing until the dough is sticky and well incorporated, about 2 to 3 more minutes.
- First Rise: Drizzle the remaining tablespoon of olive oil over the dough and the bowl, flipping the dough to coat it in oil. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place until doubled in size, approximately 1 hour and 30 minutes.
- Preheat Oven and Prepare Baking Surface: About 30 minutes before baking, place a pizza stone, steel, or an upside-down baking sheet on the upper third rack of an oven preheated to 500°F. Cover an upside-down baking sheet with heavy-duty foil, brush lightly with olive oil, and dust with flour.
- Shape the Dough Balls: On a lightly floured surface, divide the dough in half and shape each half into a tight ball. Place them about 3 inches apart on the floured surface, cover, and let rest for 10 minutes until relaxed and springs back slowly when pressed.
- Form the Pizza Base: Stretch one dough ball into a 10-inch round on the floured surface and transfer it to the prepared baking sheet. Keep the other dough ball covered.
- Add Toppings: Brush the dough crust and edges with olive oil. Evenly sprinkle half the parmesan cheese, garlic, shallots, shredded mozzarella, and fresh mozzarella cubes over the crust. Arrange half the lemon slices on top and brush them lightly with olive oil.
- Bake the Pizza: Slide the baking sheet onto the preheated pizza stone or steel in the oven and bake until the crust is golden and cheese bubbly, about 8 to 10 minutes.
- Finish and Serve: Remove pizza from oven, drizzle with hot honey, and scatter fresh basil chiffonade over the top before slicing and serving. Repeat toppings and baking steps with the second dough ball for additional pizzas.
Notes
- Letting the dough rest properly helps develop flavor and a tender crust.
- Using a pizza stone or steel preheated in a hot oven ensures a crispy bottom crust.
- Removing seeds from lemon slices reduces bitterness and enhances eating experience.
- Hot honey drizzle adds a lovely spicy-sweet finishing touch.
- If making ahead, the dough can be refrigerated after shaping into balls and used within 24 hours.
