This lemon pizza is bright, bold, and bursting with flavor! Creamy mozzarella, nutty parmesan, fragrant garlic, and fresh parsley come together with vibrant lemon zest and juice for a white pizza that’s anything but ordinary.
Whether you’re a pizza purist or just looking for something new, this fresh twist is bound to become your go-to summer slice.
Why You’ll Love This Lemon Pizza
If you’re craving something light, vibrant, and different, this pizza is the answer. It’s:
- Packed with lemony freshness
- Perfect for summer lunches or dinners
- Vegetarian-friendly and full of flavor
- Made with simple, wholesome ingredients
- Super easy with my no-knead pizza dough
Ingredients You’ll Need
For the dough:
- 1 ball of your favorite pizza dough (store-bought or homemade)
Lemon Brine (the flavor bomb):
- 2 Tbsp extra virgin olive oil
- 1 Tbsp water
- 1 small garlic clove, grated
- 1 Tbsp chopped fresh parsley
- 1 tsp lemon zest
- 1 tsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Toppings:
- 5 oz fresh mozzarella (or shredded low-moisture mozzarella)
- A few thin lemon slices (optional)
To finish:
- 1 Tbsp lemon juice
- 2 Tbsp grated parmesan cheese
- 1 Tbsp fresh parsley
- Freshly ground black pepper, to taste
How to Make Lemon Pizza
- Preheat the oven
Place a pizza stone or baking sheet in the oven and preheat to 475–500°F (245–260°C). This helps get that perfectly crisp crust. - Shape the dough
Roll or stretch the dough on a piece of parchment paper into a rough 9×13-inch rectangle or a 10-inch round. Transfer to a pizza peel or the back of a baking sheet. - Make the brine
Add olive oil, water, garlic, parsley, lemon zest, juice, salt, and pepper to a jar. Shake well until emulsified. - Top the pizza
Use your fingers to create dimples in the dough. Spoon the brine over the surface, letting it fill the dimples. Add the mozzarella and a few lemon slices if desired. - Bake
Slide the pizza (with parchment) onto the hot pizza stone or baking sheet. Bake for 8–10 minutes or until golden brown and bubbly. - Finish and serve
Once out of the oven, drizzle with fresh lemon juice. Sprinkle with parmesan, chopped parsley, and black pepper. Slice and serve warm!
Tips for Crispy Crust
- Always preheat your stone or tray in the oven.
- Stretch the dough by hand to preserve air bubbles—don’t use a rolling pin.
- Bake low in the oven for maximum heat exposure to the bottom crust.
- Use parchment paper for easy transfer to and from the oven.
Recipe Notes
- No pizza stone? Flip a rimmed baking sheet upside down and preheat it in the oven. Slide your pizza on with parchment paper for a crisp crust.
- Mozzarella tips: If using fresh mozzarella packed in water, dab it dry before slicing to avoid soggy pizza.
- Storage: Leftovers can be refrigerated for 1 day or frozen for up to 3 months. Reheat in a hot oven until crisp.
Try More White Pizza Ideas
- Olive & Ricotta Pizza
- Fresh Tomato White Pizza
- Sun-Dried Tomato & Spinach Pizza
- Garlic & Herb Caprese Pizza
- Artichoke Parmesan Pizza
This lemon pizza is a refreshing twist on the usual slice. Whether you serve it as a light lunch, summer dinner, or a fun vegetarian meal, it’s sure to become a favorite. Let me know if you try it—I’d love to hear how you topped yours!