This lemon pizza is really a keeper — I wrote a post about it recently on my kitchen blog. And, if you have any pizza dough you like, it’s really simple.
Just take a few lemons, slice them thinly (cut the rounds in half or not, as you like) and soak in water for 15 minutes, then pat dry.
Layer slices of smoked mozzarella on the crust, then top with the lemon slices and tuck in whole leaves of basil. Drizzle everything generously with olive oil and bake in a very hot oven until it’s done to your liking. Zak uses a pizza stone (which he buys inexpensively at a ceramics supply) and it is great.
If you like lemons (I know you do!) you’ll love this. The balance of the crust, the smoky cheese and the tart snap of lemon is fantastic.