Lemon Pizza with Herb Brine (Printable Version)

A bright, zesty pizza featuring lemon-herb brine, fresh mozzarella and a finishing splash of citrus and parmesan.

# Ingredients:

→ Pizza Base

01 - 1 ball pizza dough (homemade or store-bought)

→ Lemon Brine

02 - 2 tablespoons extra virgin olive oil
03 - 1 tablespoon water
04 - 1 tablespoon fresh parsley, chopped
05 - 1 small garlic clove, grated
06 - 1 teaspoon lemon zest
07 - 1 teaspoon lemon juice
08 - ¼ teaspoon fine salt
09 - ¼ teaspoon black pepper

→ Cheese

10 - 150g fresh mozzarella (or 120-80g shredded firm mozzarella)

→ To Finish

11 - 1 tablespoon lemon juice
12 - 2 tablespoons grated parmesan cheese
13 - 1 tablespoon fresh parsley
14 - Freshly ground black pepper, to taste

# Steps:

01 - If using fresh mozzarella cheese in water, cut it into 1.5cm thick pieces. For very watery mozzarella, dab with paper towel to remove excess moisture.
02 - Place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approximately a 23×33 cm pizza. Then gently transfer the dough onto a pizza peel or onto the back of a rimmed baking sheet.
03 - Combine all brine ingredients in a glass jar with a lid. Shake until well emulsified.
04 - Once the dough is stretched out, create a few dimples with your fingers. Distribute the brine evenly over the dough, trying to fill the dimples. Arrange the mozzarella cheese on top.
05 - Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake until the cheese and crust are nicely browned, about 8-10 minutes in a fan-forced oven. Cooking time may vary depending on your oven.
06 - Drizzle the freshly baked pizza with lemon juice, then sprinkle with parmesan cheese and parsley. Finish with freshly ground black pepper or a touch of chili flakes if desired. Slice and serve immediately.

# Notes:

01 - For best results, preheat your oven to its maximum temperature (usually 250-275°C) for at least 30 minutes with a pizza stone or steel inside.
02 - The lemon brine can be prepared up to 24 hours in advance and kept refrigerated.

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