Description
This Lemon Pizza recipe features a bright, zesty twist on traditional pizza by combining a homemade yeast dough with a luscious lemon-infused cheese topping. The blend of ricotta, mozzarella, and Parmesan cheeses paired with fresh lemon zest and juice creates a refreshing flavor profile, enhanced by fresh thyme and a drizzle of honey and olive oil. Perfectly baked to a golden crust, this unique pizza offers a balance of tangy, savory, and slightly sweet notes that make it an extraordinary treat.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup warm water
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
Topping Ingredients
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 tablespoon fresh thyme
- 1 tablespoon olive oil (for drizzling)
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Activate Yeast: In a medium bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes, until the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a separate large bowl, mix together the all-purpose flour and salt thoroughly to ensure even seasoning.
- Form Dough: Once the yeast mixture is frothy, add it to the flour and salt mixture. Add the olive oil and stir until a dough begins to form and comes together.
- Knead Dough: Turn the dough out onto a lightly floured surface. Knead it vigorously for about 8 to 10 minutes until the dough is smooth, elastic, and cohesive.
- First Rise: Place the kneaded dough into a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1 to 1.5 hours or until doubled in size.
- Prepare Topping: While the dough is rising, combine ricotta, mozzarella, and Parmesan cheeses in a small bowl. Stir in lemon zest and lemon juice until well blended. Set this lemon cheese mixture aside.
- Preheat Oven: Once the dough has risen, preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside the oven to heat.
- Shape Dough: Punch down the risen dough to release air bubbles. Transfer to a floured surface and roll into a thin 12-inch round.
- Transfer Dough: Carefully place the rolled dough onto parchment paper or a pizza peel for easy transfer.
- Apply Topping: Evenly spread the lemon cheese mixture over the dough, leaving a small border around the edges for the crust.
- Add Fresh Herbs: Sprinkle the fresh thyme evenly over the cheese topping to infuse herbaceous notes.
- Bake Pizza: Slide the pizza with the parchment paper onto the preheated pizza stone or baking sheet in the oven. Bake for 10 to 12 minutes until the crust is golden and the cheese is bubbly and lightly browned.
- Finishing Touches: Remove the pizza from the oven and immediately drizzle with olive oil and honey for a glossy, sweet finish.
- Add Heat (Optional): Sprinkle red pepper flakes on top if a spicy kick is desired.
- Cool and Serve: Allow the pizza to cool for a few minutes to set the toppings before slicing and serving. Enjoy the vibrant flavors!
Notes
- Warm water for the yeast should be between 100-110°F to properly activate without killing the yeast.
- If you don’t have a pizza stone, a baking sheet preheated in the oven works perfectly.
- For a thinner crust, roll out the dough slightly thinner, but be careful not to tear it.
- Adjust the amount of honey drizzle depending on your preference for sweetness.
- Red pepper flakes add a nice contrast but can be omitted for a milder pizza.
- Allowing the dough to rise in a warm, draft-free place ensures proper fermentation and texture.
