Lemon Mozzarella Garlic Pizza

This fresh and flavorful lemon pizza brings together creamy mozzarella, bright lemon, nutty parmesan, and fragrant garlic for a wonderfully unique pizza experience. The combination of citrusy brightness with rich cheese and fresh herbs makes this a perfect choice when you want something light yet indulgent. It yields two large portions or about six slices, perfect for a casual dinner or sharing with friends.

I first made this lemon pizza during a late spring weekend and was surprised how well the lemon enhanced the mozzarella. Now it’s a summer favorite that my friends always ask for at gatherings.

Gather Your Ingredients

• Pizza dough: Fresh or store-bought dough provides the perfect base with a crispy crust and a tender crumb
• Extra virgin olive oil: Adds richness and helps emulsify the lemon brine—choose a fruity olive oil for best flavor
• Water: Helps dilute the brine for a balanced taste and easy spreading
• Fresh parsley: Provides bright herbal notes and a fresh green color—use Italian flat-leaf parsley for its vibrant flavor
• Garlic: Adds a pungent and savory depth that complements the lemon
• Lemon zest: Gives concentrated lemon flavor without extra moisture—finely grate to avoid bitterness
• Lemon juice: Brings fresh acidity to brighten the pizza overall
• Fine salt: Enhances all flavors and balances the citrus
• Black pepper: Adds mild heat and complexity—freshly ground is best
• Fresh mozzarella or shredded firm mozzarella: Provides creamy, melty topping—if very moist, dab with paper towels to avoid soggy pizza
• Grated parmesan: Cheese with a nutty bite that adds umami and texture as a finishing touch

How to Make It

Sourdough Prep or Dough Ready:

Follow your preferred no-knead pizza dough recipe through shaping and proofing, or use store-bought dough at room temperature for about an hour to relax.

Prepare the Cheese:

If using fresh mozzarella in water, slice it into half-inch thick pieces. If very watery, gently pat with paper towels to prevent excess moisture on your pizza.

Shape the Dough:

Place dough ball on a parchment sheet. Starting from the center, gently press outward with your fingers until the pizza measures about nine by thirteen inches. Transfer the dough carefully onto a pizza peel or the back of a rimmed baking sheet.

Make the Lemon Brine:

In a small jar with a lid, combine extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, fine salt, and black pepper. Shake vigorously until well emulsified.

Add Toppings:

Once your dough is stretched and on the peel or baking sheet, create several dimples across its surface with your fingers. Pour the lemon brine evenly over the dough, filling the dimples with it. Arrange the mozzarella evenly on top.

Bake the Pizza:

Preheat your oven with a pizza stone or inverted rimmed baking sheet on the lowest rack. Slide the pizza from the peel onto the hot surface carefully. Bake until the crust and cheese are golden and bubbly. This will take about eight to ten minutes in a fan oven. Adjust according to your oven.

Finish and Serve:

After baking, drizzle the pizza with extra lemon juice, then sprinkle generously with grated parmesan and fresh parsley. Add freshly ground black pepper and chili flakes if desired. Slice and serve immediately for the best texture.

One of my favorite things about this pizza is how the lemon lifts every bite, making it surprisingly refreshing. I remember sharing this with friends on a warm evening and being amazed at how well citrus works on pizza.

Flavor Boosters

Pair this lemon pizza with a crisp green salad dressed lightly with olive oil and lemon for a harmonious meal. A chilled white wine or sparkling water with lemon would complement the bright citrus flavors beautifully. Serve alongside grilled vegetables or a simple antipasti platter for an Italian-inspired feast.

Serving Suggestions

Use Meyer lemons in winter for a sweeter, less acidic variation. Add thinly sliced zucchini or fennel on top in summer for extra freshness and texture. During colder months, sprinkle with toasted pine nuts or drizzle with truffle oil to add warmth and richness.

Creative Twists

Mozzarella can be swapped for burrata or ricotta for a creamier texture. If you do not have fresh parsley, basil or oregano can add different herbal notes in the lemon brine. For a dairy-free version, omit parmesan and use a plant-based cheese alternative or nutritional yeast.

This lemon pizza offers a bright and refreshing take on classic pizza flavors and is sure to impress with its unique citrus flair.

Common Questions About the Recipe

→ What type of mozzarella works best?

Fresh mozzarella cut into thick slices gives a creamy texture and melts evenly, balancing the lemon brine.

→ Can I use store-bought dough?

Yes, easy pizza dough or store-bought dough works well, just stretch it thin and create dimples for the lemon brine to settle.

→ How to prevent watery cheese?

Dab fresh mozzarella with a paper towel to remove excess moisture for a crispier crust and less soggy topping.

→ Is it necessary to make dimples in the dough?

Yes, dimples help hold the lemon brine and toppings in place, ensuring flavor distribution and preventing runoff.

→ What’s a good alternative to a pizza stone?

Use an inverted rimmed baking sheet preheated on the oven’s lowest shelf to achieve a crisp crust similar to a pizza stone.