Grilled Lemon Pizzas

Topping the pie with pre-charred, thinly sliced lemons means the citrus practically melts by the time the pizza’s ready.

  • Total Time:
  • Servings: Two 12-inch pizzas

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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
  • Pepper

  • Torn basil, for garnish

How to make this recipe

  1. 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.

  2. 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. 

  3. Repeat with the remaining dough, mozzarella, lemon slices, goat cheese, pine nuts, seasoning and garnishes. Cut the pizzas into wedges and serve. 


Pizza Dough

Contributed By Photo © Ingalls Photography Published June 2017

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