Lemon and Basil Pizza

Lemon and Basil Pizza

 

 

 

         

 

 

 

 

 

 

 

 

 

Built on a hand-stretched pizza dough brushed with extra virgin olive oil, this pizza layers shredded mozzarella and provolone for a rich, melty base. Thin slices of lemon provide a fresh citrus brightness that cuts through the creaminess of the cheeses, while fresh basil adds an aromatic, slightly sweet finish. Garlic, shallots, and fresh thyme contribute savory depth and subtle earthy notes, while Parmesan cheese adds a salty, nutty flavor. A touch of honey balances the lemon's tanginess, and a sprinkle of chili flakes introduces gentle heat, creating a well-rounded pizza with layers of flavor in every bite.

 

 

 

INGREDIENTS

·       1/2 pound ball of pizza dough — SGC# 207208

·       1 tablespoon extra virgin olive oil — SGC# 053057

·       1/4 cup shredded  parmesan cheese  — SGC# 055179

·       1 tablespoon fresh thyme leave — SGC# 193482

·       1 tbsp garlic, chopped — SGC# 192922

·       1 shallot, halved, and leaves separated — SGC# 193649

·       chili flakes — SGC# 170591

·       1 teaspoon honey — SGC# 122036

·       3/4 cup shredded mozzarella cheese — SGC# 059365

·       3/4 cup shredded provolone cheese — SGC# 054012

·       1 small Meyer or regular lemon thinly sliced — SGC# 192676

·       So much fresh basil — SGC# 193450

 

INSTRUCTIONS

1. Preheat the oven to 450° F.

2. On a lightly floured surface, push the dough out until it is thin (about a 10–12-inch circle). Transfer the dough to a baking sheet. Lightly brush the crust with olive oil, then sprinkle with parmesan, sesame seeds, thyme, garlic, shallots, and chili flakes. Drizzle over the honey.

3. Add the mozzarella and provolone. Arrange the lemon slices over the cheese, top with a handful or torn basil leaves.

4. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with two big handfuls fresh basil. Slice and enjoy!