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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I LOVE this recipe. tried it on a whim, not sure what to expect. Pizza with lemons, peel and all???!!! It was amazing. A new favorite in my house. I can't find burrata where I live, so i used fresh mozzarella instead and it works well. After reading the other reviews, i opted for a mandolin to achieve the thin shaved slices and it worked great. Highly recommend.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?