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This cheerful pizza highlights creamy goodness from three types of cheese, zesty lemon slices, and aromatic basil. It’s my go-to dish for ushering in spring when Meyer lemons are plentiful or when I crave something lively for pizza night.
The first time I served this, my family went wild. We’ve enjoyed it for everything from Sunday lunches to potluck gatherings, and it vanishes every time.
Ingredients
- Pizza dough ball (around ½ pound): Choose a dough that has good stretch and flavor from a bakery or whip up your favorite at home
- Extra virgin olive oil: Adds richness and helps your toppings stick to the dough. Go for olive oil that has a fresh, grassy scent
- Grated parmesan cheese: Adds a sharp, salty taste as the base layer. Authentic Parmigiano Reggiano is ideal if you can find it
- Toasted sesame seeds: Bring a surprising crunch and a nutty twist. Look for golden seeds that aren’t too dark
- Fresh thyme leaves: Adds a touch of herbal brightness. Opt for sprigs with flexible stems for the best flavor
- Chopped garlic: Contributes a bold savoriness. Fresh cloves are the way to go
- Shallot: Provides a mild onion flavor with a soft texture. Break apart the layers by hand to ensure even coverage
- Chili flakes: Introduce a mild heat. Go for fresher flakes for a vibrant color and aroma
- Honey: Just a drizzle for a hint of sweetness. Local honey works best if you can find it
- Shredded mozzarella cheese: Melts perfectly and stretches nicely. For best melting, slice or shred your own
- Shredded provolone cheese: Offers additional richness and flavor depth. Pre-shredded is convenient, but deli-cut gives the best melt
- Meyer or regular lemon: Slice them thin so you can enjoy bursts of citrus in every bite. Pick smooth, heavy lemons for their size
- Fresh basil: Use whole or torn leaves for a fresh herb topping. Choose vibrant, non-wilted bunches
Instructions
- Shape the Dough:
- On a floured surface, gently push the dough out with your fingertips until it’s a thin circle about ten to twelve inches wide. This creates that perfect chewy yet airy crust.
- Top the Pizza:
- Transfer your shaped dough to a baking sheet. Brush the whole surface and edges with olive oil to encourage a golden finish. Evenly sprinkle grated parmesan, sesame seeds, fresh thyme, garlic, shallot, and a pinch or two of chili flakes. Drizzle honey lightly all over the top.
- Add Cheese and Lemons:
- Evenly distribute the mozzarella and provolone across the base. Lay the lemon slices on top of the cheese so each bite gets a hint of lemon. Tear some basil leaves and sprinkle them over everything.
- Bake to Perfection:
- Slide the baking sheet into your preheated oven. Bake for about ten to fifteen minutes, until the edges turn a deep golden brown and the cheeses bubble and brown in spots.
- Finish and Serve:
- Take the pizza out and immediately add two generous handfuls of fresh basil. The heat will wilt it just right. Slice while it’s still hot and enjoy every cheesy, tangy bite.
I can’t wait to use Meyer lemons for this. If I’m lucky enough to snag some from a neighbor’s tree, their aroma enhances the whole experience. One evening, my niece helped tear the basil, and her little hands sprinkled it perfectly across the cheesy pizza.
Storage Tips
Wrap any leftover slices tightly in foil or put them in an airtight container in the fridge. For the best revamp, reheat this pizza in a hot skillet or oven to re-crisp the crust. The leftovers last up to two days, but they usually disappear quickly at my place.
Ingredient Swaps
Swap provolone for fontina or mild gouda for a new flavor. Use whole wheat dough instead of white for a richer taste. If you don’t have fresh thyme, try oregano or marjoram.
Serving Ideas
Pair it with a vibrant green salad dressed in lemon vinaigrette for an easy weeknight dinner. This pizza also works great as a colorful party snack cut into bite-sized pieces. I sometimes drizzle a bit more honey just before serving for added shine and sweetness.
Cultural and Seasonal Insights
Lemon on pizza hails from sunny southern Italy, where bright flavors are cherished. Meyer lemons add a floral note, but regular lemons are just as delightful. When basil is at its peak in summer, this pizza smells amazing.
Seasonal Variations
Look for Meyer lemons for their floral sweetness in late winter and early spring. Regular lemons are an excellent choice anytime to give a zesty citrus kick. If you love peppery greens, sprinkle in some tender arugula instead of basil.
Success Stories
A friend took this pizza to her garden club brunch and was thrilled with the enthusiastic feedback. Kids are often surprised by the lemon but end up loving the fresh taste. The combo of stretchy cheese and toasted seeds really wins people over.
Freezer Meal Prep
Parbake the empty crust for five minutes, let it cool, then top and wrap it up for the freezer. When you’re ready to bake, add cheese and toppings straight from the freezer, and pop it in the oven for a few extra minutes until bubbly.
This pizza packs a joyful punch of flavor at any gathering. Try it once, and you’ll want to make it a staple for every season.
Common Recipe Questions
- → What cheeses are great for this pizza?
Using parmesan, mozzarella, and provolone gives you a nice melty texture with both sharp and creamy flavors.
- → How do I cut the lemon for topping?
Cut the lemon into thin slices so it roasts nicely in the oven, adding the perfect zing to your pizza.
- → Is dried basil okay to use instead of fresh?
Fresh basil brings the best flavor, but if you can’t find it, a little dried basil will work too.
- → What’s the best thickness for the dough?
For the best outcome, roll the dough to about 10–12 inches and keep it thin for a crisp finish while baking.
- → What role do sesame seeds play in the flavor?
Toasted sesame seeds give a gentle nutty bite that pairs well with the creamy cheeses and citrus flavors.