Lemon Pizza

Name: Lemon Pizza
Prep time: 30 min
Total time: 3 h
Yield: 4 - 6 serving(s)
Ingredients: 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; 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

Everyone raved about it at Paige's shower! Try this twist.

By Leah PerezPublished: Mar 13, 2025

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Ashley Alexander

Yields:

4 - 6 serving(s)

Prep Time:

30 mins

Total Time:

3 hrs

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Paige's shower was full of so many special details (here are all the bridal shower photos if you missed them). The hostesses—including Ree's sister, Betsy; her sister-in-law, Missy; and longtime family friends Haley and Sally—put together a perfect menu of appetizers, drinks, and desserts, and everyone went wild for Missy's lemon pizza.

If you want to make a similar one for the lemon lovers in your life, try this easy recipe. The base is rich and cheesy, with parmesan, mozzarella, garlic, and shallots. Then the pizzas are topped with very thinly sliced lemons, and when they come out of the oven, they're drizzled with hot honey for a little kick, plus some fresh basil. At the shower, Missy arranged slices on a platter so they were easy to grab.

This recipe makes 2 (10-inch) pizzas. Use the homemade dough in this recipe, or one pound of store-bought pizza dough.

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Ingredients

For the crust:

1 tsp.
active dry yeast
1 tsp.
granulated sugar
3/4 cup
warm water (90°F to 100°F)
2 cups
all-purpose flour, plus more for dusting
1 tsp.
kosher salt
2 Tbsp.
olive oil, plus more for brushing

For the pizza:

1/2 cup
grated parmesan cheese (about 4 ounces)
3
garlic cloves, finely chopped
2
shallots, thinly sliced
1 1/2 cups
shredded low-moisture mozzarella cheese (about 6 ounces)
1 cup
cubed fresh mozzarella cheese (about 4 ounces)
1
small lemon, thinly sliced and seeds removed
1 Tbsp.
hot honey, for drizzling
1/4 cup
fresh basil, cut into a chiffonade

Directions

1. Step 1For the crust: In the bowl of a stand mixer, sprinkle the yeast and sugar over the warm water. Whisk to combine and then let sit until bubbles have formed on the surface, about 5 minutes. Add the flour, salt, and 1 tablespoon of the olive oil and mix with the dough hook on low speed until the dough comes together, about 2 minutes. Scrape the bottoms and sides of the bowl. Increase the speed to medium-low and mix until everything is well incorporated and the dough is sticky, 2 to 3 minutes more.
2. Step 2Drizzle the top of the dough and down the sides of the bowl with the remaining 1 tablespoon olive oil. Flip the dough to coat in the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise until doubled, about 1 hour 30 minutes.
3. Step 3For the pizza: About 30 minutes before you're ready to make the pizzas, place a pizza stone, steel, or an upside-down baking sheet on the upper third rack of the oven and preheat to 500°F. Cover an upside-down baking sheet with a 14-inch piece of heavy-duty foil. Lightly brush the foil with olive oil and dust with flour.
4. Step 4On a lightly floured surface, cut the dough in half and shape into tight balls. (If you're making the dough in advance, stop here and see the tip for dough storage below.) Place the balls about 3 inches apart on a lightly floured surface, cover, and let rest until the dough has relaxed and springs back slowly when gently pressed with a finger, about 10 minutes.
5. Step 5On a lightly floured surface, pull and stretch one of the dough balls into a 10-inch round and transfer it to the prepared baking sheet. (Keep the other dough ball covered.)
6. Step 6Brush the crust with olive oil (including the edges). Working in this order, sprinkle the crust with half the parmesan, garlic, shallots, low-moisture mozzarella, and fresh mozzarella. Top with half the lemon slices and brush them with olive oil.
7. Step 7Using the upside-down baking sheet as a pizza peel, slide the pizza with the foil onto the preheated baking stone. Bake until the crust is browned, the cheese is bubbling, and the edges of the lemon are caramelized, 12 to 16 minutes. Drizzle with half the honey and sprinkle with half the basil just before serving. Repeat with the remaining dough and ingredients.

Tip: If you make the dough in advance, wrap the two dough balls with plastic wrap and refrigerate for up to 2 days. Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes before shaping into pies.