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

Daniele Uditi
June 2017

Gallery

Credit: © Ingalls Photography

Recipe Summary

total:
1 hr
Yield:
Two 12-inch pizzas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

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