Back in the day, I used to subscribe to at least four food magazines at a time. (The day in question here was when I was single, had no kids, no pets, and had a whole lot of reading time.)
I’d spend hours and hours reading my magazines — learning, taking notes, adding book marks, and getting culinary inspiration!
- ½-pound of your favorite pizza dough (see notes)
- About 1-1/2 cups loosely packed, fresh basil leaves, washed and dried
- ¼-pound thinly sliced, fresh Mozzarella cheese
- 1 small Meyer lemon, sliced as thinly as possible
- 2 tablespoons olive oil
- ¼ teaspoon granulated sugar
- Coarse sea salt
- Preheat the oven to 425 degrees F and get either a pizza pan or stone ready to use.
- 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.)
- Gently press a single layer of the basil leaves directly on top of the dough, covering the entire surface.
- Lay the slices of dress Mozzarella over the basil leaves -- many of the leaves may bot be covered.
- Now distribute several lemon slices on top -- both basil leaves and cheese may not be covered.
- Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza. Evenly sprinkle with the sugar and coarse sea salt.
- Bake in the preheated 425 degree F oven until the crust becomes a golden brown, about 20 minutes.
If you don't have a pizza pan or stone, you can use a baking sheet.