Lemon Mozzarella Parsley Pizza (Print Version)
# Ingredients:
→ Pizza Dough
01 -
1 ball easy pizza dough or store-bought pizza dough
→ Lemon Brine
02 -
2 tablespoons extra virgin olive oil
03 -
1 tablespoon water
04 -
1 tablespoon fresh parsley, finely chopped
05 -
1 small garlic clove, finely grated
06 -
1 teaspoon lemon zest
07 -
1 teaspoon lemon juice
08 -
0.25 teaspoon fine salt
09 -
0.25 teaspoon freshly ground black pepper
→ Mozzarella
10 -
150 grams fresh mozzarella or 80–110 millilitres shredded firm mozzarella
→ To Finish
11 -
1 tablespoon lemon juice
12 -
2 tablespoons grated parmesan cheese
13 -
1 tablespoon fresh parsley, chopped
14 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Follow the no-knead pizza dough instructions through to shaping and ensure the oven is fully preheated.
02 -
If using fresh mozzarella in water, slice into 1.25 cm thick pieces. Dab gently with a paper towel to remove excess moisture if necessary.
03 -
On a sheet of parchment paper, gently press the dough from the centre outwards with your fingers until it forms a rectangle approximately 23 cm by 33 cm. Transfer the shaped dough to a pizza peel or the back of a rimmed baking sheet.
04 -
Combine olive oil, water, parsley, garlic, lemon zest, lemon juice, salt and black pepper in a glass jar. Seal and shake vigorously until the mixture is emulsified.
05 -
Dimple the surface of the dough lightly with your fingers. Evenly distribute the lemon brine across the dough, allowing it to collect in the dimples. Distribute the mozzarella cheese evenly on top.
06 -
Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the cheese and crust develop a deep golden-brown colour, typically 8–10 minutes, depending on oven strength. Monitor closely for optimal browning.
07 -
Immediately after baking, drizzle the surface with lemon juice, scatter over grated parmesan and parsley, and finish with additional black pepper. Slice and serve promptly.
# Notes:
01 -
Draining excess moisture from fresh mozzarella helps prevent a soggy crust.
02 -
Preheating the oven and pizza stone ensures crisp results.