Lemon Pizza: A Bright, Bold, and Irresistible Italian-Inspired Delight
Lemon pizza may sound unexpected, but one bite is all it takes to understand why this dish has become a cult favorite in modern Italian kitchens and creative pizzerias around the world. Instead of tomato sauce, this pizza celebrates the vibrant freshness of lemon, paired with creamy cheese, fragrant olive oil, and a perfectly crisp crust. The result is a pizza that feels light yet indulgent, simple yet sophisticated—a perfect balance of citrus brightness and savory comfort.
This recipe walks you through every step, from dough to final garnish, ensuring you achieve a restaurant-quality lemon pizza at home. Whether you serve it as an appetizer, a main dish, or part of a pizza night spread, this lemon pizza will surprise and delight everyone at the table.
Ingredients (Makes 2 medium pizzas)
For the Pizza Dough
- 3 ½ cups (440 g) all-purpose or “00” flour
- 1 ½ tsp salt
- 1 tsp sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ¼ cups (300 ml) warm water (about 40°C / 105°F)
- 2 tbsp extra virgin olive oil
For the Lemon Cream Base
- ¾ cup (180 g) whole-milk ricotta cheese
- ½ cup (120 ml) heavy cream
- Zest of 2 unwaxed lemons
- 2 tbsp freshly squeezed lemon juice
- 1 small garlic clove, very finely grated
- Salt and freshly ground black pepper, to taste
Cheese Topping
- 1 ½ cups (150 g) shredded mozzarella (low-moisture preferred)
- ½ cup (50 g) freshly grated Parmigiano-Reggiano
- Optional: fresh burrata or stracciatella for finishing
Optional Toppings (Choose One or Two)
- Thinly sliced red onion
- Fresh thyme or rosemary leaves
- Thin slices of zucchini
- Prosciutto (added after baking)
- Capers, rinsed and dried
To Finish
- Extra virgin olive oil
- Fresh basil or arugula
- Cracked black pepper
- Optional chili flakes
Step 1: Make the Dough
In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy. This step ensures your yeast is active and ready to give the dough a beautiful rise.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix with a wooden spoon or your hands until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. If the dough feels too wet, add flour a tablespoon at a time.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Step 2: Prepare the Lemon Cream Base
While the dough rises, prepare the star of this pizza: the lemon cream.
In a medium bowl, whisk together the ricotta and heavy cream until smooth and creamy. Add the lemon zest, lemon juice, grated garlic, salt, and black pepper. Taste and adjust seasoning—you’re looking for a bright but balanced flavor, tangy yet mellow.
The consistency should be spreadable, similar to a thick sauce. If it’s too thick, add a splash of cream. Cover and refrigerate until ready to use.
Step 3: Preheat and Prepare
Preheat your oven to its highest setting, ideally 260°C (500°F) or higher. If you have a pizza stone or steel, place it in the oven while it heats for at least 30 minutes. A very hot surface is essential for a crisp crust.
Divide the risen dough into two equal portions. Shape each into a ball, cover lightly, and let rest for 15 minutes. This relaxes the gluten and makes stretching easier.
Step 4: Shape the Pizza
On a lightly floured surface, gently stretch one dough ball into a circle about 25 cm (10 inches) wide. Avoid using a rolling pin if possible, as stretching by hand preserves air bubbles for a lighter crust.
Transfer the dough to a piece of parchment paper or a floured pizza peel.
Step 5: Assemble the Lemon Pizza
Spread a thin, even layer of the lemon cream base over the dough, leaving a 1–2 cm border around the edges.
Scatter the shredded mozzarella evenly over the top, followed by the Parmigiano-Reggiano. Add any optional toppings like red onion, herbs, zucchini, or capers at this stage.
Drizzle lightly with olive oil.
Step 6: Bake
Carefully slide the pizza onto the hot pizza stone or baking tray. Bake for 8–12 minutes, rotating once if needed, until the crust is puffed and golden, and the cheese is bubbling with light browning.
Remove from the oven and repeat with the second pizza.
Step 7: Finish and Serve
Once out of the oven, add fresh burrata or stracciatella if using, tearing it gently over the hot pizza so it melts slightly.
Finish with fresh basil or arugula, cracked black pepper, a drizzle of olive oil, and chili flakes if you like heat. For a salty contrast, add thin slices of prosciutto just before serving.
Slice and serve immediately.
Flavor & Texture Notes
This lemon pizza is all about contrast. The crust is crisp on the outside and soft inside. The lemon cream is silky and aromatic, delivering citrus brightness without overpowering the palate. The cheese adds richness, while fresh herbs and olive oil bring everything into harmony. It’s refreshing yet comforting, light yet satisfying.
Variations and Tips
- White Lemon Pizza: Skip ricotta and use mascarpone for an even creamier base.
- Seafood Version: Add shrimp or smoked salmon after baking for a coastal twist.
- Vegan Option: Use cashew cream, vegan mozzarella, and nutritional yeast.
- Extra Crispy Crust: Par-bake the dough for 3 minutes before adding toppings.
Storage
Lemon pizza is best eaten fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a hot oven or skillet to restore crispness—avoid the microwave if possible.