Italian Lemon Pizza is a vibrant Neapolitan style main featuring fresh citrus slices and creamy mozzarella. This zesty dish uses a thin dough base topped with thin lemon rounds, garlic, and fresh herbs to create a bright Mediterranean flavour.

The first time I made this, I cut the lemon slices too thick and they stayed bitter. Now I always use a mandoline to get them paper-thin so the heat softens the rind into something sweet and jammy. If you don’t have a mandoline, use your sharpest knife and take your time.

If you do nothing else, make sure your oven is as hot as it will go before the pizza hits the stone. That’s the difference between a soggy, pale base and a crisp crust with charred bubbles. I’ve tried a few versions of fruit-topped pizzas and this one is the one I keep going back to because the lemon acidity cuts through the cheese so well.

Jump to Recipe

Try More Recipes:

Italian Lemon Pizza Ingredients

For the Dough

500g (1lb 2oz) strong bread flour
7g (1/4oz) fast-action dried yeast
1 tsp caster sugar
2 tsp salt
325ml (11fl oz) warm water
1 tbsp olive oil

For the Topping

2 large lemons, washed and sliced paper-thin
250g (9oz) fresh mozzarella, drained and torn
2 garlic cloves, peeled and finely sliced
3 tbsp extra virgin olive oil
1 tsp dried oregano
Fresh rocket, for serving

How To Make Italian Lemon Pizza

Prepare the dough: Mix the flour, yeast, sugar, and salt in a large bowl before adding the warm water and oil. Stir until the mixture forms a rough ball that pulls away from the sides.
Knead the mixture: Turn the dough onto a floured surface and work it for about 10 minutes until it feels smooth and stretchy. Place it in a clean bowl, cover with a damp cloth, and let it rise in a warm spot for an hour until it doubles in size.
Preheat the oven: Place a pizza stone or large baking tray on the top shelf and heat the oven to 240°C (475°F/Gas Mark 9). You need the surface to be screaming hot to get the right crust texture.
Shape the pizzas: Punch the air out of the risen dough and divide it into four equal pieces. Roll each piece out on a sheet of greaseproof paper until it is about 25cm (10in) wide and very thin.
Assemble the toppings: Brush the dough bases with a little olive oil and scatter the garlic slices and torn mozzarella over the surface. Arrange the lemon slices in a single layer so they don’t overlap too much, then sprinkle with the dried oregano.
Bake the pizzas: Slide the pizzas onto the hot stone or tray and cook for 8 to 10 minutes. Remove them when the edges are puffed and charred and the cheese has melted into golden spots.

Recipe Tips

Use a mandoline for the citrus. You want the lemon slices to be almost see-through so they cook through quickly without leaving tough, bitter rinds behind.
Drain your mozzarella well. Fresh cheese in liquid can make a pizza soggy, so pat the torn pieces dry with kitchen roll before putting them on the dough.
Dust your surface with semolina. Using semolina instead of flour on the worktop gives the base a professional crunch and stops the dough sticking to the paper.
Prepare the dough in advance. You can make the dough a day early and let it rise slowly in the fridge to develop a deeper, more sourdough-like flavour.
Watch the garlic closely. Because the oven is so hot, thinly sliced garlic can burn and turn acrid, so tuck the slices slightly under the cheese or lemon.

What To Serve With Italian Lemon Pizza

This pizza is quite sharp and light, so it pairs well with a simple green salad or some grilled courgette ribbons. I usually toss the rocket in a little balsamic glaze right before piling it on top of the hot crust.

For a fuller meal, serve it alongside some roasted tomatoes or a plate of salty olives. The citrus notes go particularly well with a chilled glass of white wine or a crisp sparkling water.

How To Store Italian Lemon Pizza

Fridge

Wrap any leftover slices tightly in clingfilm or place them in an airtight container once they are completely cool. They will keep well for up to two days, though the lemon slices will soften further.

Reheat

The best method is to use a dry frying pan over a medium heat for a few minutes until the base is crisp again. You can use a microwave for 30 seconds if you are in a rush, but the crust will lose its crunch and become chewy.

Freeze

Freeze the cooked slices in a single layer on a tray before transferring them to a freezer bag to stop them sticking together. They stay fresh for up to one month and should be baked from frozen at 200°C (400°F/Gas Mark 6) until hot.

Italian Lemon Pizza Nutrition Facts

Per serving (1 of 4):

Calories: 580
Protein: 22g
Fat: 18g
Carbohydrates: 82g
Sugar: 4g
Sodium: 610mg.

FAQs

Can I use store-bought dough for Italian Lemon Pizza?

Yes, you can use a quality pre-made dough ball from the supermarket, just make sure to bring it to room temperature before rolling it out.

Are the lemon skins supposed to be eaten?

Yes, because the slices are cut so thin and cooked at a high heat, the skins soften and become edible and sweet.

Can I add protein to this recipe?

Adding some salty prosciutto or cooked chicken strips works well, but add them after baking to keep the flavours fresh.

Can I make Italian Lemon Pizza on a barbecue?

Yes, using a pizza stone on a lidded barbecue works brilliantly as it mimics the intense dry heat of a traditional wood-fired oven.

Try More Recipes:

Italian Lemon Pizza Recipe

Recipe by PaulaCourse: Italian Bread Recipes, DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time