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All Reviews for Lemon-and-Italian-Cheese Pizza
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 12-inch pizza
sliced lemon cheese pizza
Ingredients
Ingredient Checklist
3 ounces Piave cheese, shaved
2 ounces fontina cheese, shaved
1 round Chris Bianco’s Pizza Dough
1/4 red onion, very thinly sliced
6 very thin slices lemon, seeds removed
1 tablespoon small sprigs fresh rosemary
Freshly ground pepper
Extra-virgin olive oil, for drizzling
Cook's Notes
Piave is a sweet and nutty aged cow’s milk cheese, available at specialty-food stores. Any Parmesan can be substituted.
Variations
You can also just use 3 ounces of Piave cheese, shaved, to top this pizza.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 12-inch pizza
sliced lemon cheese pizza
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 12-inch pizza
Recipe Summary
Yield: Makes one 12-inch pizza
Yield: Makes one 12-inch pizza
Makes one 12-inch pizza
sliced lemon cheese pizza
sliced lemon cheese pizza
Ingredients
Ingredients
- 3 ounces Piave cheese, shaved
- 2 ounces fontina cheese, shaved
- 1 round Chris Bianco’s Pizza Dough
- 1/4 red onion, very thinly sliced
- 6 very thin slices lemon, seeds removed
- 1 tablespoon small sprigs fresh rosemary
- Freshly ground pepper
- Extra-virgin olive oil, for drizzling
Directions
Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
Meanwhile, arrange onion and lemon slices over dough, leaving a 1-inch border. Distribute cheeses evenly; top with rosemary. Season with pepper; drizzle with oil.
Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Slice and serve.
Cook's Notes
Piave is a sweet and nutty aged cow’s milk cheese, available at specialty-food stores. Any Parmesan can be substituted.
Variations
You can also just use 3 ounces of Piave cheese, shaved, to top this pizza.
Cook’s Notes
Piave is a sweet and nutty aged cow’s milk cheese, available at specialty-food stores. Any Parmesan can be substituted.
Variations
You can also just use 3 ounces of Piave cheese, shaved, to top this pizza.
Reviews (3)
Add Rating & Review
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
Reviews (3)
Add Rating & Review
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
Add Rating & Review
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
16 Ratings
5 star values:
5
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 3
- 3 star values:
- 6
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: 5.0 stars
06/15/2020
Delicious as written. The technique of broiling first and baking after worked perfectly. One technical note: Drizzling the oil at the end meant dripping oil and a smoky pizza stone so next time I'll skip that step and just brush the crust before I start layering. I poached the lemon slices for a couple minutes to remove the bitterness but they were still fresh and bright.
Martha Stewart Member
Rating: 5 stars
01/26/2019
I love all things citrus & this pizza is da bomb!
Martha Stewart Member
Rating: Unrated
10/10/2010
This pizza is actually refreshing! The combo of lemon, onion, and Piave is fantastic.
Martha Stewart Member
Rating: Unrated
07/06/2009
This pizza is amazing, one of the best I've ever had! I'm an adventuous pizza eater - but lemons? really? well - it was wonderful - a must try
Martha Stewart Member
Rating: 5.0 stars
06/15/2020
Delicious as written. The technique of broiling first and baking after worked perfectly. One technical note: Drizzling the oil at the end meant dripping oil and a smoky pizza stone so next time I'll skip that step and just brush the crust before I start layering. I poached the lemon slices for a couple minutes to remove the bitterness but they were still fresh and bright.
Rating: 5.0 stars
Rating: 5 stars
01/26/2019
I love all things citrus & this pizza is da bomb!
Rating: 5 stars
Rating: Unrated
10/10/2010
This pizza is actually refreshing! The combo of lemon, onion, and Piave is fantastic.
Rating: Unrated
Rating: Unrated
07/06/2009
This pizza is amazing, one of the best I've ever had! I'm an adventuous pizza eater - but lemons? really? well - it was wonderful - a must try
All Reviews for Lemon-and-Italian-Cheese Pizza
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-and-Italian-Cheese Pizza
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
