Description
This Lemon Pizza features a unique blend of fresh citrus flavors combined with creamy cheeses and fresh thyme, creating a delightful and refreshing twist on traditional pizza. The crust is homemade with a simple yeast dough, offering a perfect balance of crispness and chewiness. Drizzled with olive oil and honey, and optionally spiced with red pepper flakes, this pizza is an elegant, zesty, and savory dish perfect for a light lunch or dinner.
Ingredients
Scale
Dough
- 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
- 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, or until the mixture becomes frothy to ensure the yeast is active.
- Mix Dry Ingredients: In a separate large bowl, mix together the all-purpose flour and salt, preparing the base for your dough.
- Form Dough: Once the yeast mixture is frothy, add it to the flour and salt mixture along with the olive oil. Stir until a dough begins to form.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Prepare Topping: While the dough rises, mix ricotta, mozzarella, and Parmesan cheeses in a small bowl. Add lemon zest and lemon juice, stirring until well combined. Set aside.
- Preheat Oven: Once dough has risen, preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat.
- Shape Dough: Punch down the dough to remove air bubbles. Roll it out on a floured surface into a 12-inch round shape.
- Transfer Dough: Place the rolled dough onto parchment paper or a pizza peel if using a stone for easy transfer.
- Apply Topping: Evenly spread the prepared cheese and lemon mixture over the dough, leaving a small border around the edges.
- Add Herbs: Sprinkle fresh thyme evenly over the cheese topping for flavor infusion.
- Bake Pizza: Slide the pizza with parchment onto the preheated pizza stone or baking sheet and bake for 10-12 minutes until crust is golden and cheese is bubbly and lightly browned.
- Finish Pizza: Remove from oven and drizzle with olive oil and honey for added richness and sweetness.
- Add Optional Heat: Sprinkle red pepper flakes over the top if you desire a spicy kick.
- Serve: Allow the pizza to cool for a few minutes before slicing and serving. Enjoy your fresh lemon-infused pizza!
Notes
- Make sure water is warm, not hot, to avoid killing the yeast during activation.
- You can substitute mozzarella with another mild melting cheese if desired.
- Use fresh lemon zest and juice for the brightest citrus flavor.
- If you don’t have a pizza stone, a baking sheet works well as a substitute.
- To get a crispier crust, preheat the pizza stone or baking sheet thoroughly before placing the pizza on it.
- Red pepper flakes are optional; adjust based on your spice preference.
- Allow the pizza to rest briefly after baking so the flavors meld and it’s easier to slice.
