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Recipe

Pizza with Lemon and Burrata

Servings: 4 to 8

Creamy cheese and paper-thin slices of lemon make an incredible bite of pizza; the tang of the fruit marries well with the mellow cheese. Use a large serrated bread knife to thinly slice the lemons—you want them as thin as you can get them, almost shaved. For a thick pizza, use the larger amount of dough.

Ingredients

  • 1 medium lemon, very thinly sliced (16 to 18 slices)
  • 2 tsp. extra-virgin olive oil; more as needed
  • Kosher salt
  • All-purpose flour, as needed
  • 2 balls pizza dough (homemade or store-bought), 8 oz. each for thin crust or 16 oz. each for thick crust, at room temperature
  • 8 oz. burrata, cut into 1/2-inch pieces
  • 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
  • 1/2 tsp. crushed red pepper flakes
  • 1 cup lightly packed microgreens or basil

Preparation

  • Put a pizza stone in the oven on the middle rack. Heat it and the oven at 550°F for at least
    30 minutes.
  • In a large bowl, toss the lemons with the oil and 1/2 tsp. salt.
  • Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer to the peel. Spread half of the lemon slices over the dough. Top the pizza with half of the burrata, placing it in the gaps between the lemon slices, and half of the Parmigiano. Sprinkle with half of the pepper flakes, and drizzle with a little oil. Slide the pizza onto the hot stone and bake until the cheese melts and the crust is nicely browned, 8 to 12 minutes depending on thickness. If you like, rotate the pie about two-thirds of the way through cooking for even browning. Transfer to a cutting board.
  • In a small bowl, toss half of the microgreens with a drizzle of oil and a pinch of salt. Cut the pizza and then top with some of the greens. Repeat with the remaining ingredients to make the second pizza.

Reviews

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Reviews

  • snibb | 02/05/2018

    I loved this pizza! Its obviously much different than a fresh tomato pizza, but in the middle of winter, this was really good. I followed the recipes as stated. About the only lesson I learned was that I didn't slice the lemons thin enough. When they suggest "shaved" lemons they were right. If you make a mistake and they end up a bit too thick, its still an excellent pizza. The taste of both cheeses, olive oil, and the red pepper flakes really blended well together.

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