Monday, July 2, 2012

Lemon Basil Pizza

Lemon Basil Pizza

  • 1/2-pound of your favorite pizza dough (see notes)
  • About 1-1/2 cups loosely packed, fresh basil leaves, washed and dried
  • 1/4-pound thinly sliced, fresh Mozzarella cheese
  • 1 small Meyer lemon, sliced as thinly as possible
  • 2 tablespoons olive oil
  • 1/4 teaspoon granulated sugar
  • Coarse sea salt
  1. Preheat the oven to 425 degrees F and get either a pizza pan or stone ready to use.
  2. Stretch the dough to about an 8-inch round and place it on the pan or stone. (When I use a pan, I like to lightly coat the bottom with olive oil, about 1 tablespoon -- it adds a nice crispness to the crust.)
  3. Gently press a single layer of the basil leaves directly on top of the dough, covering the entire surface.
  4. Lay the slices of dress Mozzarella over the basil leaves -- many of the leaves may bot be covered.
  5. Now distribute several lemon slices on top -- both basil leaves and cheese may not be covered.
  6. Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza. Evenly sprinkle with the sugar and coarse sea salt.
  7. Bake in the preheated 425 degree F oven until the crust becomes a golden brown, about 20 minutes.

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