Best Lemon Pizza Recipes

GRILLED TWO-CHEESE PIZZA WITH PROSCIUTTO, ARUGULA, AND LEMON VIN

Steps:

• Preheat grill. Brush grates with vegetable or corn oil.
• In a small bowl, whisk together the 2T lemon juice and extra virgin olive oil. Place arugula leaves into a large bowl, and dress it with the lemon vinaigrette. Toss to mix well. Set aside. [I know it may seem like a lot of arugula at this point, but it will wilt down during the cooking process.].
• Roll out pizza dough according to your recipe or store bought instructions. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 or 3seconds), carefully place the pizza dough onto the grill. Grill for about two minutes on one side. The pizza dough will also immediately puff up. Flip the pizza dough onto the other side and grill for another two minutes. Remove from grill onto a cookie sheet with tongs. Close the lid of the grill to retain its heat. [If you are using a ready-made pizza crust, cook it for two minutes on each side to get the grill marks and flavor.].
• Place slices of smoked mozzarella around top of the pizza crust. And then in this order, spread all of the arugula leaves around, layer with prosciutto slices, and top with crumbled goat cheese.
• Place the cookie sheet onto the grill and close the lid. [This allows for the toppings to cook without burning the pizza crust.] Cook for about five minutes, or until the cheese has melted, the arugula has wilted, and the prosciutto has crisped up a little. Carefully remove the cookie sheet from the grill. Using tongs, slide pizza onto a cutting board. Using a sharp knife or pizza slicer, slice the pizza and enjoy!

LEMON-AND-ITALIAN-CHEESE PIZZA

Steps:

• Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
• Meanwhile, arrange onion and lemon slices over dough, leaving a 1-inch border. Distribute cheeses evenly; top with rosemary. Season with pepper; drizzle with oil.
• Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Slice and serve.

LEMON PIZZA

Steps:

• Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
• Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.
• Buon Appetito!

MEYER LEMON PIZZA WITH ARUGULA AND PROSCIUTTO

Steps:

• In a small bowl, stir together the yeast, 1 tablespoon flour, 1/4 cup warm water, and pinch of sugar. Mix and let stand about 5 to 10 minutes until mixture has started to foam.
• In a large bowl, stir together 1 1/4 cups flour with salt. Add yeast mixture, olive oil, and remaining 1/2 cup warm water; stir until smooth. Add enough flour (about 1/2 cup) to make dough come away from the sides of the bowl. The dough will still be rather wet at this point.
• Remove dough from bowl. Divide in two if making two pizzas. Shape into balls and place on a board or counter. Cover with a damp cloth and allow to rise until doubled in size, about 90 minutes.
• Heat a pizza stone on the bottom rack of the oven for an hour at 500°F, or heat an unrimmed cooking sheet in a preheated oven for five minutes.
• Pat dough ball into a thin circle. If making one large pizza, sprinkle half the mozzarella over the dough, spread prosciutto over mozzarella, then layer lemon slices on top without covering the prosciutto completely. Next, add the rest of the mozzarella over the lemon, followed by all the Parmigiano. If making two smaller pizzas, divide the toppings accordingly.
• Place the pizza on the pizza stone or cooking sheet in the oven. Bake until crust is golden and slightly darkened around the edges, and cheese is bubbling, about 10 to 12 minutes. Remove the pizza from the oven.
• Scatter arugula over the top of the pizza, then drizzle with a little extra-virgin olive oil. Cut into slices and serve.

CHEESY LEMON PIZZA

Steps:

• Remove the pizza dough from the refrigerator 1 hour before starting.
• Position oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
• In a small bowl, combine the ricotta, lemon zest, oregano and salt. Set aside.
• Using a touch of flour to prevent sticking, stretch out the pizza dough into an 11-by-16-inch oval. Coat a baking sheet with the olive oil. Transfer the dough to the baking sheet and spread evenly with the ricotta mixture, leaving a 1/2-inch border. Sprinkle the mozzarella over the ricotta.
• Bake on the lower rack for 10 minutes. Rotate to the upper rack and bake until deep golden brown, an additional 10 minutes. Remove the pizza to a cooling rack and sprinkle with the Parmesan, basil and pepper flakes. Cut into pieces and serve.

ZUCCHINI, RICOTTA AND LEMON PIZZA

Steps:

• Position an oven rack in the center of the oven and preheat to 475 degrees F. Lightly coat a pizza pan or stone with nonstick cooking spray and put on the rack. (If you don't have a pizza peel or a way to transfer the pizza, skip placing the pan in the oven to preheat and prepare the pizza right on the pan.)
• Toss the zucchini ribbons with 1/8 teaspoon salt and place in a colander over the sink. Let drain for 15 minutes to remove excess water. Pat the zucchini dry with a paper towel or kitchen towel. Toss with 1 tablespoon lemon juice, half of the zest and 1 teaspoon olive oil and set aside.
• Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside.
• Stretch the pizza dough into a round large enough to fit on the pizza pan (or directly on the pan, if not using a pizza peel). Whisk together the ricotta, chives, remaining tablespoon lemon juice, remaining zest and 1/8 teaspoon each salt and pepper.
• Spread the ricotta over the prepared dough, leaving a small border for the crust. Evenly scatter the tomato slices and zucchini ribbons over the ricotta. Lightly drizzle with the remaining 2 teaspoons olive oil and sprinkle with Parmesan and additional chives.
• Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.

BRUSSELS SPROUT-LEMON PIZZA

Steps:

• Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil.
• Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2-inch border around edge.
• Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.
• Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, edge of crust is golden, and dough is cooked through, about 10 minutes. Season with pepper.

LEMON BLUEBERRY PIZZA

Steps:

• Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and sugar until smooth; stir in yogurt. Spread over crust to within 1/2 in. of edges. Sprinkle with blueberries. Cut into wedges. Refrigerate leftovers.

LEMON CAKE MIX DESSERT PIZZA

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter on low speed until coarse crumbs form. Reserve 1 cup mixture for topping. To remaining mixture, beat in egg. Press dough onto an ungreased 12-in. pizza pan; pinch edges to form a rim. Bake for 12 minutes., Meanwhile, to reserved topping, add sugar, remaining 1/4 cup oats and 2 tablespoons butter. Stir in almonds. In another bowl, beat cream cheese and lemon curd until smooth. Spread par-baked crust with cream cheese mixture. Gently spoon pie filling over top. Sprinkle with almond mixture. Bake until topping is lightly browned, 20-25 minutes. Cool completely on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.

LEMON PIZZA

Steps:

• Preheat oven to 450 degrees and roll dough out to roughly 12 inches in diameter and very thin -- about 1/6-inch thick. Place on a greased sheet pan, or heat a pizza stone in the oven. Cover surface of dough with lemon slices, overlapping them very slightly. Sprinkle with pepper and olive oil. Transfer pizza to hot pizza stone or place the sheet pan in the oven.
• Bake until dough is brown and crisp, 15 to 20 minutes. (If the lemons brown too quickly, cover the surface of the dough with foil until dough is cooked through.)
• Remove the pizza from the oven and let cool. Spread crème fraîche over the surface and dot with caviar. Cut into wedges and serve.

FRESH FRUIT PIZZA WITH LEMON CURD (5 WW PTS.)

Steps:

• to make lemon curd: Combine the first three ingredients in a saucepan over medium heat, stirring with a whisk Cook with a whisk until sugar dissolves and mixture is light in color (about three minutes) Stir in lemon juice and butter, cook for five minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
• Cool.
• Cover and chill (the mixture will thicken as it cools).
• this makes 1 1/3 cup so just freeze what you dont use for this recipe To make Pizza: Preheat oven to 350 press dough into a 12 inch pizza pan coated with cooking spray bake at 350 for 12 minutes or until golden brown cool completely preheat broiler spread jam over crust spread lemon curd over jam arrange raspberries, blackberries, strawberry slices, and plum slices on top sprinkle sugar over top broil for 3 minutes 12 servings (wedges).

RICOTTA, ARUGULA AND GRAPE PIZZA WITH PINE NUTS AND LEMON ZEST

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes, pine nuts and lemon zest. Serve immediately.

GRILLED PIZZA WITH YELLOW SQUASH, MOZZARELLA, AND LEMON THYME

Steps:

• In a small bowl stir together garlic and oil and let stand 15 minutes.
• With a mandoline or other manual slicer, slice squash crosswise into 1/16-inch thick rounds, transferring to plate.
• Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquets. Light briquets. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
• Remove plastic wrap from 2 pieces of rolled-out-pizza dough (if grill is not large, work with 1 piece at a time, keeping remaining piece chilled) and lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of cheeses, squash, and thyme. Lightly brush pizzas with some garlic oil and grill, covered, about 5 minutes, or until undersides are golden brown and cheeses are melted.
• Garnish pizzas with thyme sprigs and cut into wedges.
• In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes.
• Alternatively, dough may be made in a food processor. Proof yeast as described above. In food processor process yeast mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, it too dry or more flour, 1 tablespoon at a time, if too wet, and knead dough by processing 15 seconds more.
• Put dough, prepared by either method, in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Form dough into 4 balls. Makes enough dough for four 10-inch thin-crust pizzas.
• Lightly brush a baking sheet with olive oil.
• On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter). Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap. Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet. Wrap baking sheet with more plastic wrap to ensure that dough is completely covered. (Chill dough until firm, about 1 hour, and up to 4 hours.)

BROCCOLI & MEYER LEMON PIZZA

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• In a small bowl, mix together the olive oil and garlic.
• Drizzle a little olive oil onto a baking sheet and spread it around. Pat and stretch the dough into a 10-inch round and place on the baking sheet.
• Brush some of the garlic and olive oil mixture onto the crust.
• Evenly lay the onion slices over the top.
• Scatter the cheese over the onions.
• Place the broccoli in a medium bowl and drizzle the remaining olive oil mixture over the top. Toss well until the broccoli pieces are coated with the oil.
• Spread the broccoli evenly over the pizza. Top with the lemons. Sprinkle with the crushed red pepper flakes and a pinch of salt.
• Bake for 12 minutes, or until the crust is golden brown, the cheese is melted and the broccoli is tender with a few brown bits here and there.
• Slice and serve.

LEMON BLUEBERRY PIZZA

Steps:

• For Crust: In a bowl, combine butter and lemon juice. Add crumbs and mix well. Pat evenly over bottom and sides of 12" pizza pan. Bake at 350 oven fir 5 minutes. Let cool.
• Filling: In a small bowl, beat cream cheese, icing sugar and lemon rind until fluffy. With mixer at high speed, slowly pour in cream and beat until combined. Spread cream mixture evenly over crust. Top with berries.
• Topping: In saucepan, combine sugar and cornstarch. Stir in water and berries. Cook over medium heat, stirring, until mixture boils and becomes thick and clear. Remove from heat and stir in lemon juice. Set aside to cool slightly.
• Spoon slightly cooled topping over berries. Cover and chill until set, about 1 hour.

LEMON, FENNEL & PRAWN PIZZA

Steps:

• Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
• In a shallow bowl, mix the fennel, prawns, lemon zest, chilli flakes and oil. Season and cook on your barbecue or griddle pan, turning once, until grill marks appear. Cook one side of the pizzas.
• Top the cooked side of the pizzas with both cheeses, the fennel-prawn mix, cherry tomatoes and capers. Grill until the cheese is melted. Top with the radicchio and serve.

LEMON BLUEBERRY PIZZA RECIPE

Steps:

• For Crust: In a bowl, combine butter and lemon juice. Add crumbs and mix well. Pat evenly over bottom and sides of 12" pizza pan. Bake at 350 oven fir 5 minutes. Let cool.
• Filling: In a small bowl, beat cream cheese, icing sugar and lemon rind until fluffy. With mixer at high speed, slowly pour in cream and beat until combined. Spread cream mixture evenly over crust. Top with berries.
• Topping: In saucepan, combine sugar and cornstarch. Stir in water and berries. Cook over medium heat, stirring, until mixture boils and becomes thick and clear. Remove from heat and stir in lemon juice. Set aside to cool slightly.
• Spoon slightly cooled topping over berries. Cover and chill until set, about 1 hou

LEMON PIZZA

Steps:

• Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F. Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.

LEMON PIZZA

Steps:

• Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
• Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.

SMOKED SALMON PIZZA WITH SOUR CREAM, DILL, AND LEMON

Steps:

• FOR DOUGH: Mix 1/2 cup warm water and honey in large bowl. Sprinkle yeast over. Let stand until yeast dissolves and bubbles form, about 10 minutes. Blend flour, caraway seeds, and salt in processor 5 seconds. Add yeast mixture and 1 tablespoon olive oil. Using on/off turns, blend until dough forms ball. Tranfer dough to floured work surface; knead until until smooth, about 3 minutes. Place in oiled bowl and turn to coat; cover with damp towel. Let rise until doubled in volume, about 40 minutes. Punch down dough. Shape into ball. Cover and let rest 15 minutes. Preheat oven to 500ºF. Sprinkle rimless baking sheet lightly with flour. Stretch and roll out dough on lightly floured surface to 14-inch round. Transfer to prepared sheet. Brush dough with olive oil; sprinkle with red onion. Bake until crust is pale golden, about 10 minutes. Cool crust on sheet. FOR TOPPING: Mix sour cream, dill, lemon juice, and lemon peel in a small bowl to blend. Season generously with pepper. Spead topping over pizza crust. Top with salmon and lemon slices. Cut pizza into wedges and serve.