Description
This Lemon Pizza offers a delightful twist on traditional pizza by combining a tangy lemon-infused cheese topping with a crisp, golden crust. Made from scratch, the dough is perfectly kneaded and risen to create a light and elastic base, while a blend of ricotta, mozzarella, and Parmesan cheeses combined with fresh lemon zest and juice brings a refreshing citrus burst. Topped with fresh thyme and drizzled with honey and olive oil, this pizza is both savory and sweet, with an optional touch of red pepper flakes for those who enjoy a slight kick. Perfect for a unique appetizer or a light main course.
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 large bowl, mix together the all-purpose flour and salt thoroughly.
- Combine Dough Ingredients: Once the yeast mixture is frothy, add it to the flour and salt mixture. Incorporate the olive oil and stir until the dough begins to come together.
- Knead Dough: Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until the dough becomes smooth and elastic, which aids in gluten development for a perfect crust.
- First Rise: Place the kneaded dough into a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Prepare Lemon Cheese Topping: While the dough rises, combine ricotta, mozzarella, and Parmesan cheese in a bowl. Stir in lemon zest and lemon juice until evenly mixed. Set aside for flavors to meld.
- Preheat Oven: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- Shape Dough: Punch down the risen dough to release air bubbles and roll it out on a floured surface into a 12-inch thin round shape.
- Transfer Dough: Carefully place the rolled dough onto parchment paper or a pizza peel if using a stone for easy transfer.
- Apply Toppings: Spread the lemon cheese mixture evenly over the dough, leaving a small border for the crust.
- Add Herbs: Sprinkle fresh thyme evenly on top of the cheese layer for added aroma and flavor.
- Bake Pizza: Slide the pizza with parchment paper onto the preheated pizza stone or baking sheet and bake for 10 to 12 minutes until the crust is golden and cheese is bubbly and lightly browned.
- Finish with Drizzle: Remove the pizza from the oven and drizzle with olive oil and honey to enhance sweetness and moisture.
- Optional Heat: Sprinkle red pepper flakes over the pizza if you desire a spicy kick.
- Cool and Serve: Allow the pizza to cool for a couple of minutes before slicing and serving to let the flavors settle and prevent burning.
Notes
- Ensure the water used to activate the yeast is warm, not hot, to avoid killing the yeast.
- For a crispier crust, use a pizza stone preheated in the oven.
- Adjust the red pepper flakes according to your spice preference or omit if desired.
- The combination of lemon zest and juice freshens the rich cheeses, balancing flavor.
- Drizzling honey adds a subtle sweetness that complements the citrus and cheese.
