This Meyer lemon Basil Pizza is unique, delicious and oh-so-pretty! A lemon pizza recipe with basil is full of delicious garden flavors on top of melting, fresh mozzarella is a delightful meal. It’s beautiful for a summer lunch or a casual dinner. 
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 food magazines — learning, taking notes, adding book marks, and getting culinary lots and lots of 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 lemon pizza recipe called Sorrentina, a pizza that got its name from the famous lemons of Sorrento, Italy.
My lemon pizza recipe, which is more suitably called, “The Valentina Sorrentina,” is so pretty and so tasty! I’m really excited to share it with you today.
Lemons are not typically thought of as an ingredient you’d slice and top a pizza with. Which is all the more reason to do it — it’s so interesting.
Enjoy every scrumptious slice of this Meyer Lemon Basil Pizza!
Oh, and if you love lemons — which I’m assuming is why you’ve landed here — you will definitely want to check out my favorite 30 Most Creative Lemon Recipes, also.
A lemon pizza recipe with basil is full of delicious garden flavors on top of melting, fresh mozzarella is a delightful meal. It's beautiful for a summer lunch or a casual dinner.
*Serves 1 as an entrée and 2 to 4 as an appetizer.
- 1/2 pound of your favorite pizza dough (see notes)
- 1 1/2 cups loosely packed fresh basil leaves, washed and dried
- 1/4- pound fresh Mozzarella cheese, thinly sliced
- 1 small Meyer lemon, sliced as thinly as possible
- 2 tablespoons olive oil
- 1/4 teaspoon granulated sugar
- coarse sea salt
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Preheat the oven to 425 degrees F and get either a pizza pan or stone ready to use.
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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.)
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Gently press a single layer of the basil leaves directly on top of the dough, covering the entire surface.
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Lay the slices of dress Mozzarella over the basil leaves -- many of the leaves may bot be covered.
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Now distribute several lemon slices on top -- both basil leaves and cheese may not be covered.
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Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza. Evenly sprinkle with the sugar and coarse sea salt.
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Bake in the preheated 425 degree F oven until the crust becomes a golden brown, about 20 minutes.
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.
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?
Thank you, Betsy! Yes, only so much time in the day — if only it were enough! 😉
I just let my CI subscription go. Now I regret it. GREG
Yum, this pizza looks incredible – wow! Fantastic flavor – love lemon and basil together. 🙂
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!
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!!!
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.
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. 🙂