Lemon Pizza with Garlic Olive Oil Brine and Mozzarella
By Lucas Morgan
Finger-made dimples hold the lemony olive oil brine against the dough, helping flavor the crust while a hot baking surface crisps its base. This Italian-style white lemon pizza pairs browned mozzarella with bright lemon, garlic, parsley, and parmesan.
The brine is shaken from extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and pepper. Pouring it into the dimples distributes the seasoned oil across the stretched dough instead of leaving it pooled in one spot. Fresh mozzarella brings creaminess, while parmesan is added after baking for its nutty, savory finish.
The dough should be pressed outward with fingers so its trapped gas bubbles remain intact; a rolling pin would flatten them. Bake on a preheated pizza stone, or an inverted preheated baking sheet, until both the cheese and crust are nicely browned. Excess moisture is the main obstacle to a crisp top, so dab very watery fresh mozzarella before scattering it over the dough.
Finish the hot pizza with fresh lemon juice, grated parmesan, parsley, and black pepper, then slice and serve immediately. The recipe notes that leftovers can be tightly covered and refrigerated for up to one day, or frozen for up to three months; thawed slices are reheated in the oven until crisp.
Why you'll love this recipe
- Finger-pressed dimples catch the shaken lemon and olive oil brine, so the crust receives garlic, parsley, and citrus flavor across its surface.
- A fully preheated stone or inverted baking sheet gives the dough an immediate burst of heat, helping the bottom turn golden and crisp.
- Fresh mozzarella is cut and dried when needed, which limits excess water and lets the cheese brown without making the pizza soggy.
- Keeping the dough's gas bubbles intact with fingers creates a fluffier base, while avoiding a rolling pin that would press them out.
- Lemon is used as zest, brine juice, and a finishing squeeze, building a bright flavor that remains noticeable beside the cheeses.
- Parmesan and parsley go on after baking, preserving their nutty and fresh character rather than exposing them to the full oven heat.
Ingredients
- •1 ball easy pizza dough (or store-bought dough)
- •2 tbsp extra virgin olive oil
- •1 tbsp water
- •1 tbsp fresh parsley (chopped)
- •1 small clove garlic (grated)
- •1 tsp lemon zest
- •1 tsp lemon juice
- •0.25 tsp fine salt
- •0.25 tsp black pepper
- •5 oz fresh mozzarella (150 grams; or 1/2 to 1/3 cup shredded firm mozzarella)
- •1 tbsp lemon juice (for finishing)
- •2 tbsp parmesan cheese (grated)
- •1 tbsp fresh parsley (for finishing)
- •freshly ground black pepper (to taste)
- •chilli flakes (optional, for finishing)
Instructions
- 1
Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
- 2
If using fresh mozzarella in water, cut it into 1/2-inch-thick pieces. Dab it with paper towel if it is very watery.
- 3
Place the dough on a sheet of parchment paper and gently press it from the center outward with your fingers until it forms an approximately 9-by-13-inch pizza.
- 4
Place the parchment-supported dough on a pizza peel or the back of a rimmed baking sheet.
- 5
Add the olive oil, water, parsley, garlic, lemon zest, lemon juice, salt, and black pepper to a glass jar with a lid. Shake until well emulsified.
- 6
Make a few dimples in the stretched dough with your fingers.
- 7
Scatter the brine evenly over the dough, trying to fill the dimples.
- 8
Add the mozzarella cheese.
- 9
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone.
- 10
Bake until the cheese and crust are nicely browned, about 8 to 10 minutes in a forced-fan oven.
- 11
Top the baked pizza with fresh lemon juice, parmesan cheese, parsley, and more black pepper or chilli flakes if desired.
- 12
Slice and serve immediately.
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