Lemon and Pesto Pizza Recipe

You’re about to meet your new favorite pizza: Lemon and Pesto Pizza. Imagine paper-thin slices of zesty lemon, creamy ricotta, and swirls of homemade garlic scape and arugula pesto—all bubbling atop a perfectly baked crust. It’s cheerful, vibrant, and just the thing to impress dinner guests or make a lazy night in feel absolutely extraordinary.

this Recipe

Ingredients You’ll Need

This Lemon and Pesto Pizza relies on just a handful of fresh, colorful ingredients, each one playing a starring role. From the zingy pop of lemon to the creamy cheeses and homemade pesto, every element is thoughtfully chosen to add flavor, texture, and gorgeous color.

• Pizza dough: Go for homemade or store-bought—just make sure it’s high quality to give you a crisp, chewy base that holds all your toppings effortlessly.
• Lemon: Thinly sliced for a bright, tart bite that transforms this pizza from typical to unforgettable. Organic or unwaxed lemons are ideal since you’ll use the peel.
• Ricotta cheese: Spreads like a dream, adding richness and a slightly sweet creaminess that balances the tangy lemon.
• Mozzarella cheese: Melts beautifully for those classic gooey, bubbly pizza patches.
• Pesto: Homemade garlic scape and arugula pesto gives peppery, garlicky punch, but your favorite jarred pesto also works in a pinch.
• Olive oil: Adds that finishing gloss and helps the crust crisp up beautifully in the oven.
• For the pesto: Garlic scapes, arugula, garlic, toasted walnuts, parmesan, salt, and olive oil—each bringing intense depth and fresh color to your sauce.

Variations

One of the best things about Lemon and Pesto Pizza is how easily you can make it your own. Whether you’re swapping ingredients for what’s on hand or customizing for dietary needs, it’s a pizza that welcomes creativity!

• Go Vegan: Use your favorite plant-based ricotta and mozzarella, and swap parmesan for nutritional yeast in the pesto for that signature cheesy bite.
• Add Protein: Top with shredded rotisserie chicken or thin slices of prosciutto before baking for a more substantial meal.
• Gluten-Free: Try a gluten-free pizza dough to make this pie accessible for more guests—everything else stays the same!
• New Greens: No arugula? Basil, baby spinach, or even kale make delicious pesto swaps and keep the color punchy.

How to Make Lemon and Pesto Pizza

Step 1: Make the Garlic Scape & Arugula Pesto

Add your garlic scapes, arugula, parmesan, walnuts, and garlic to the bowl of a food processor or blender. Start blending and slowly drizzle in olive oil until the mixture turns bright green and luscious. Taste, then season with salt until the pesto sings—it should be creamy and vibrant, perfect for spreading!

Step 2: Preheat and Prepare the Dough

If you have a pizza oven, now is its time to shine! Otherwise, crank your home oven to its highest heat—550°F if possible—and let your pizza stone or baking sheet preheat. On a floured surface, roll or stretch your dough into a roughly 12-inch circle, about ¼ inch thick, for that perfectly thin and chewy base.

Step 3: Slice the Lemon

Using a mandoline or a super-sharp knife, carefully cut your lemon into ultra-thin slices (around ⅛ inch thick). The thinner, the better—these little sunbursts will roast up beautifully, mellowing out any bitterness in the peel.

Step 4: Assemble Your Pizza

Drizzle a little olive oil over the dough. Dollop on the ricotta and spread gently, then swirl in spoonfuls of your pesto, blending as much or as little as you like for a marbled effect. Sprinkle mozzarella over the top, season with a bit of salt, and finally, layer the lemon slices in a pretty pattern before you bake.

Step 5: Bake to Golden Bubbly Bliss

Transfer your pizza to the preheated stone or baking sheet—using a pizza peel or the back of a sheet pan to help. In a pizza oven, you’ll have a bubbling masterpiece in just 90 seconds to two minutes. In a conventional oven, bake for around 10 minutes, rotating once, until the crust is crisp and cheese has those irresistible, golden bubbles.

Step 6: Finish and Serve

Spoon a few extra dollops of fresh pesto on top for big flavor bursts, then slice and serve your Lemon and Pesto Pizza while it’s still warm. The aroma alone is irresistible!

How to Serve Lemon and Pesto Pizza

Garnishes

This Lemon and Pesto Pizza absolutely loves a flourish of fresh toppings. Scatter torn basil or arugula over the hot pizza for a peppery pop, add microgreens for garden-fresh crunch, or finish with a dusting of extra parmesan for a salty finish. A drizzle of extra-virgin olive oil or even a few chili flakes is fantastic for a final zing.

Side Dishes

This pizza shines on its own but pairs beautifully with a tangy, simply dressed salad—try arugula with lemon vinaigrette or a dish of marinated olives. For something heartier, serve with a bowl of tomato soup, grilled asparagus, or antipasto skewers for a gorgeous Italian-inspired spread.

Creative Ways to Present

For an eye-catching party appetizer, slice Lemon and Pesto Pizza into slim strips or wedges and serve on a wooden board with fresh lemon wedges. If you’re hosting a pizza night, let guests customize their own pizzas—set out a “pizza bar” with alternative pestos, cheeses, and toppings. For a fun twist, bake minis for picnic lunches or brunch bites!

Make Ahead and Storage

Storing Leftovers

Any leftover Lemon and Pesto Pizza can be wrapped in foil or stored in an airtight container in the refrigerator for up to 3 days. Be sure the pizza is completely cool before sealing it up to avoid soggy slices—though, honestly, it’s just as tasty cold the next day!

Freezing

To freeze, let slices cool fully, wrap them individually, and pop in a freezer bag. When a craving strikes, you’ve got pizza ready in minutes; just bake from frozen until heated through and crisp. Pesto can be frozen separately in small jars or ice cube trays for easy swoops onto future pizzas, sandwiches, or pastas.

Reheating

Reheat your Lemon and Pesto Pizza in a hot oven (400°F) straight on the rack or on a preheated baking sheet for about 5 minutes to get the crust crisp again and the cheese melty. Avoid microwaving if possible; it won’t bring back that irresistible crispiness.

FAQs

Final Thoughts

If you’re yearning for a pizza that’s fresh, fun, and a little bit surprising, Lemon and Pesto Pizza will hit all the right notes. Give it a whirl—share a slice with friends, or savor it solo. You might just find yourself making it on repeat!

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