Meyer Lemon Basil Pizza Recipe

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!

Here’s part of my food magazine collection in our coffee table!  Doesn’t it make you want to cook? Or eat?
As life got busier and busier, I slowly let my food magazine subscriptions go, and now I subscribe to one magazine each year.   This year it’s La Cucina Italiana — which I have always adored!

Last weekend when my husband and I went away for our anniversary, I was so excited to have some time in the car with my magazine!  Honestly, it was like spending time with an old friend!

I read about a pizza called Sorrentina, a pizza that got its name from the famous lemons of Sorrento, Italy.

This is a perfect summer pizza!  You can grab the basil and lemons from your garden (or your neighbor’s)!

Here is my version — “The Valentina Sorrentina,” if you will!  Enjoy — this is delicious!

Meyer Lemon Basil Pizza Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: Serves 1 to 2

Recipe

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.

Notes

If you're not making your own pizza dough, Trader Joe's sells a dough in their refrigerated section, and I think it's quite good. I'm in the process of developing a gluten-free pizza dough -- which I will only share once I think it's very good! (Soon I hope!)

If you don't have a pizza pan or stone, you can use a baking sheet.

http://cookingontheweekends.com/2012/06/lemon-basil-pizza/

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Comments

  1. says

    Yum! This looks really great. I love the idea of subscribing to one magazine each year (and changing it up) I too let my subscriptions pile up and have slowly been letting each one lapse. We only have so much time in the day right?

  2. says

    I just came back from Sorrento on Saturday and brought home one of the HUGE lemons from there. Does your recipe have anything different to it if I use that lemon for this? Do you eat the rinds?

    Thanks!

    • valentina says

      Hi, Joy! So envious you were just in Italy! How lovely! :-) You would make the pizza the same way. And yes, you eat the rinds– they are sliced so thinly that it becomes totally tender, it’s almost just like adding zest. Enjoy!!!

  3. says

    I loved this recipe in La Cucina Italiana. We made it in my Pizza Class. I, of course, love your story about all the magazines. After spending my career in the magazine business, I cannot part with ANY of my cooking magazines that grow around me. R.I.P. La Cucina Italiana U.S. edition as of Jan 2014. We will now have to read La Cucina in Italian if we want these authentic recipes.

    • valentina says

      How cool that you made this in your pizza class! I’m truly going to miss La Cucina Italiana. Guess I’ll have to learn Italian to keep it in my life. :-)

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