This pizza recipe is packed with delicious garden flavors on top of melting, fresh mozzarella. It's a delightful meal, that's beautiful for a casual lunch or dinner. *Serves 1 as an entrée and 2 to 4 as an appetizer.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: appetizers for sharing, great for a quick dinner, great for pizza toppings
1½cupsloosely packed fresh basil leaves,washed and dried
¼poundfresh Mozzarella cheese,thinly sliced
1smallMeyer lemon,sliced as thinly as possible
2tablespoonsolive oil
¼teaspoongranulated sugar
coarse salt
Instructions
Preheat the oven to 425°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 fresh Mozzarella over the basil leaves -- many of the leaves may not 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°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. If you don't have a pizza pan or stone, you can use a baking sheet.