Topping the pie with pre-charred, thinly sliced lemons means the citrus practically melts by the time the pizza’s ready.
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Extra-virgin olive oil, for brushing and drizzling
2 lemons, thinly sliced
Pizza Dough (see Note)
1 1/2 pounds fresh mozzarella, torn
4 ounces goat cheese
1/4 cup toasted pine nuts
Flaky sea salt
Torn basil, for garnish
How to Make It
Light a grill and oil the grate. Grill the lemon slices over moderately high heat until lightly charred on both sides, 3 to 5 minutes. Transfer to a plate.
On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half each of the mozzarella and lemon slices on top. Close the grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board and top with half each of the goat cheese and pine nuts. Season with salt and pepper. Garnish with torn basil and a drizzle of olive oil.
Repeat with the remaining dough, mozzarella, lemon slices, goat cheese, pine nuts, seasoning and garnishes. Cut the pizzas into wedges and serve.