Zesty Cheese Pizza (Printable Version)
# What You'll Need:
→ Pizza Base
01 -
1 chunk ready pizza dough (about 250g), homemade or bought from store
→ Citrus Mix
02 -
2 tablespoons good olive oil
03 -
1 tablespoon water
04 -
1 tablespoon fresh parsley leaves, finely diced
05 -
1 tiny garlic clove, grated finely
06 -
1 teaspoon lemon peel, finely grated
07 -
1 teaspoon fresh squeezed lemon drops
08 -
0.25 teaspoon regular salt
09 -
0.25 teaspoon cracked black pepper
→ Dairy
10 -
150 grams soft mozzarella, cut into 1.5 cm chunks (or ½ to ⅓ cup grated firm mozzarella)
→ Toppings
11 -
1 tablespoon fresh lemon juice
12 -
2 tablespoons parmesan cheese, finely grated
13 -
1 tablespoon fresh parsley leaves, roughly cut
14 -
Black pepper, cracked to taste
# How to Make It:
01 -
Press dough onto parchment by working from middle to edges with fingertips until you've got a 23×33 cm (9×13 inch) rectangle. Move it onto a pizza peel or flipped baking sheet.
02 -
For water-packed mozzarella, slice into 1.5 cm pieces. Pat gently with kitchen paper to soak up extra water if needed.
03 -
Put olive oil, water, cut parsley, grated garlic, lemon peel, lemon drops, salt, and pepper in a container. Close lid and give it a good shake till blended.
04 -
Make small dents across the dough with your fingers. Pour citrus mix evenly, letting it pool in the dents. Layer mozzarella on top.
05 -
Slide your pizza onto the hot stone with the peel. Let it cook until cheese bubbles and edges turn golden brown (around 8–10 minutes in a fan oven).
06 -
Drip fresh lemon juice over the hot pizza, scatter parmesan and cut parsley on top. Add some black pepper if you want. Cut and eat right away.
# Additional Tips:
01 -
You'll get the best pizza when using a stone heated to your oven's max temp. Don't forget to dry your mozzarella or you'll end up with soggy crust.