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.
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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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