Lemon Mozzarella Garlic Pizza (Print Version)

# Ingredients:

→ Pizza Dough

01 - 1 ball fresh pizza dough (approximately 250 grams), homemade or store-bought

→ Lemon Brine

02 - 2 tablespoons extra virgin olive oil
03 - 1 tablespoon water
04 - 1 tablespoon fresh flat-leaf parsley, finely chopped
05 - 1 small garlic clove, finely grated
06 - 1 teaspoon finely grated lemon zest
07 - 1 teaspoon freshly squeezed lemon juice
08 - 0.25 teaspoon fine salt
09 - 0.25 teaspoon freshly ground black pepper

→ Cheese

10 - 150 grams fresh mozzarella, sliced into 1.5 cm pieces (or ½ to ⅓ cup shredded firm mozzarella)

→ Finish & Garnish

11 - 1 tablespoon freshly squeezed lemon juice
12 - 2 tablespoons finely grated parmesan cheese
13 - 1 tablespoon fresh flat-leaf parsley, roughly chopped
14 - Freshly ground black pepper, to taste

# Instructions:

01 - Shape the prepared dough on parchment paper by gently pressing from the center outwards with your fingers to form a 23×33 cm (9×13 inch) base. Transfer the dough to a pizza peel or the back of a rimmed baking sheet.
02 - If using fresh mozzarella in water, cut into 1.5 cm thick slices. Gently dab with a paper towel to remove excess moisture if needed.
03 - Combine extra virgin olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, fine salt, and black pepper in a jar. Seal and shake until emulsified.
04 - Dimple the stretched dough gently with fingertips. Evenly distribute the lemon brine over the dough, filling dimples. Top with prepared mozzarella cheese.
05 - Transfer assembled pizza onto the preheated pizza stone using the peel. Bake in a hot oven until cheese is bubbling and crust is golden (about 8–10 minutes in a fan-assisted oven).
06 - Drizzle hot pizza with fresh lemon juice, sprinkle with grated parmesan cheese and chopped parsley. Finish with additional black pepper to taste. Slice and serve immediately.

# Notes:

01 - For best results, use a pizza stone preheated to the oven's highest temperature. Removing moisture from fresh mozzarella prevents a watery crust.

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