Zesty Lemon Mozzarella (Print Version)
Bright lemon and herb flavors blend with creamy mozzarella and parmesan on a crisp, golden crust.
# What You'll Need:
→ Dough
01 -
1 ball fresh or store-bought pizza dough (approximately 250 g)
→ Lemon Brine
02 -
3 tablespoons extra virgin olive oil
03 -
2 tablespoons water
04 -
2 tablespoons fresh parsley, finely chopped
05 -
1 teaspoon grated garlic
06 -
1 teaspoon lemon zest
07 -
2 tablespoons fresh lemon juice
08 -
1/2 teaspoon fine salt
09 -
1/4 teaspoon freshly ground black pepper
→ Cheeses and Finishing
10 -
200 g fresh mozzarella, sliced into 1/2 inch thick pieces
11 -
2 tablespoons grated parmesan cheese
# Steps to Follow:
01 -
Bring dough to room temperature if store-bought. For homemade, follow no-knead instructions through shaping and preheating oven to 450–475°F (232–246°C).
02 -
Slice fresh mozzarella into half-inch thick pieces. Pat dry with paper towels to remove excess moisture.
03 -
Place dough on parchment paper and stretch gently from center outwards to form approximately a 9x13 inch oval or rectangle.
04 -
In a small jar, combine olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and pepper. Shake vigorously to emulsify.
05 -
Create shallow indentations over dough surface with fingertips. Pour lemon brine evenly, allowing it to settle in dimples. Distribute mozzarella pieces evenly, leaving gaps for brine to bubble.
06 -
Transfer pizza with parchment to preheated pizza stone or heavy baking sheet. Bake 8–10 minutes until cheese bubbles and crust is golden brown.
07 -
Remove from oven, immediately drizzle with fresh lemon juice, sprinkle grated parmesan, and scatter chopped fresh parsley. Let rest 1 minute before slicing.
# Additional Notes:
01 -
Preheat pizza stone or baking surface for at least 30 minutes to achieve a crisp crust.
02 -
Patting mozzarella dry prevents a soggy crust and ensures better texture.
03 -
Adding fresh lemon juice after baking maintains bright citrus flavor.