Lemon Pizza

Name: Lemon Pizza
Total time: 30 min
Yield: 8 appetizer servings
Cuisine: mediterranean
Ingredients: 12 ounces prepared pizza dough; 3 lemons, ends trimmed and discarded, sliced paper thin, seeds removed; Freshly ground black pepper; Extra-virgin olive oil; 1/2 cup crème fraîche; 6 ounces good-quality salmon caviar

Recipe from Christopher Idone

Adapted by Jonathan Reynolds

Total Time: 30 minutes
Rating: 4(138)
Comments: Read comments

Lemon pizza not only sounds good; it also looks and tastes as sunny as summer. You may, of course, knead your own dough, but if you don't have the hours for it to rise, why not try the frozen variety? Roll it out to the thickness you like -- thin or Sicilian -- blanket it with lemon slices and bake for a few minutes. The lemon will crisp and intensify slightly in flavor. (They must be cut very thin.) When it comes out of the oven, just spread some crème fraîche on it and cover it with way too much salmon caviar or perhaps a little less Sevruga. Even if it seems a little prematurely retro -- say, from the 80's, which any day now will be the new 50's -- the salmon roe makes a more colorful and lighter presentation. —Jonathan Reynolds

Featured in: Food; Star Fruit

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Ingredients

Yield:8 appetizer servings

12ounces prepared pizza dough
3lemons, ends trimmed and discarded, sliced paper thin, seeds removed
Freshly ground black pepper
Extra-virgin olive oil
½cup crème fraîche
6ounces good-quality salmon caviar

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 450 degrees and roll dough out to roughly 12 inches in diameter and very thin -- about ⅙-inch thick. Place on a greased sheet pan, or heat a pizza stone in the oven. Cover surface of dough with lemon slices, overlapping them very slightly. Sprinkle with pepper and olive oil. Transfer pizza to hot pizza stone or place the sheet pan in the oven.
Step 2
Bake until dough is brown and crisp, 15 to 20 minutes. (If the lemons brown too quickly, cover the surface of the dough with foil until dough is cooked through.)
Step 3
Remove the pizza from the oven and let cool. Spread crème fraîche over the surface and dot with caviar. Cut into wedges and serve.

Ratings

4 out of 5

138 user ratings

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Comments

Diane7 years ago

I'll bet this would be great with Meyer lemons....

Diana Abu-Jaber7 years ago

Wonderful recipe. Instead of creme fraiche and salmon, I'll sometimes make the lemon pizza base with some oil-cured black olives, a good sprinkling of parm and well-minced rosemary. It's so summery and pretty, makes a beautiful first course.

marlette7 years ago

I'm going to try this with smoked salmon instead of caviar as we don't care for it.
I'll repost when I make it up

Paula3 years ago

Made this with 2 home grown pink lemons (3 would make 2 layers) and Trader Joe's pizza dough cooked on heated pizza stone in Bosch oven set to pizza but first preheated with the stone to 475 - I am not very good at stretching the dough so it was lumpy in places as I transferred it from wood cutting board to pizza stone - I did use cornmeal under dough to ease sliding. Used TJ's creme fraiche and smoked salmon: a winner in spite of less than perfect dough.

Susan3 years ago

Wow. We found the lemon overwhelming, in terms of both bitterness and sourness, although we both like lemons and strong flavors (although my husband dislikes bitter tastes). But the idea is so appealing I’m going to try some variations until I find one we like: Meyer lemons, fewer lemons, blander goat cheese instead of sour (if lovely) creme fraiche, kumquats. . . .

Diana Abu-Jaber7 years ago

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