Ingredients
Scale
- 1 ball refrigerated pizza dough (about 14 oz)
- 3 tablespoons extra virgin olive oil
- 8 ounces fresh mozzarella, thinly sliced
- 1 large lemon, thinly sliced (seeds removed)
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon red pepper flakes
Instructions
- Step 1: Preheat your oven to 450°F (232°C). Lightly dust a baking sheet or pizza stone with flour or cornmeal. Stretch the pizza dough into a rough 12-inch circle or rectangle and place it on the prepared surface.
- Step 2: Brush the entire surface of the dough with 2 tablespoons of the olive oil. Sprinkle lightly with salt and the red pepper flakes across the surface.
- Step 3: Evenly distribute the thinly sliced fresh mozzarella over the pizza dough, ensuring coverage is balanced. Then, arrange the thinly sliced lemon rounds on top of the cheese.
- Step 4: Drizzle the remaining 1 tablespoon of olive oil lightly over the cheese and lemon slices. Carefully transfer the pizza to the preheated oven.
- Step 5: Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Step 6: Remove the pizza from the oven, scatter the torn fresh basil leaves generously over the top, slice, and serve immediately.
Notes
- Store leftover pizza wrapped tightly in foil for up to 3 days; add fresh basil after reheating, as refrigerated basil tends to wilt quickly.
- To revive the crispness of the crust, reheat slices in a dry skillet over medium-low heat for 3-4 minutes until the bottom is crisp, or use a toaster oven at 350°F (175°C) until warmed through.
- Enhance the brightness of the pizza by adding a final squeeze of fresh lemon juice or a light sprinkle of flaky sea salt (like Maldon) just before slicing; this balances the rich mozzarella.
- For the best texture and to prevent any bitterness, ensure your lemon slices are cut paper-thin (a mandolin works well) and double-check that every seed has been thoroughly removed before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American