Broccoli & Meyer Lemon Pizza

Lemons on pizza? Like, rind and all?! I know, I know, I totally know. I wasn’t sure about it, either.

Even after I took my first bite, I wrinkled my nose a bit. It was … sort of bitter and weird. But then I kept going. That sour/tart, astringent taste soon became addicting – before I knew it, I couldn’t get enough.

Broccoli and Meyer Lemon Pizza | kitchentreaty.com

My first attempt at this pizza involved full-on Meyer lemon slices (not the quartered slices you see here) – and thicker ones, at that. I found that the key to getting the right balance of flavor was 1) to slice the lemon thin – paper thin, if you can and 2) quarter the lemons so that you don’t find yourself gnawing on the rind, trying to get a piece to break free, and ending up with a whole bunch in your mouth all at once. Not that I know anything about that.

Lemons on pizza are not a new thing to many, but they were to me. It took me awhile to get around to trying it. Because, yeah. I just really wasn’t sure about this. But I had exactly one Meyer lemon left over from this cake, and I knew it needed to happen. It was time.

I am totally, totally sure about it now, by the way. Bring on the lemon pizza. Love, love, love, infinity.

Broccoli and Meyer Lemon Pizza | kitchentreaty.com

Here we’ve got a whole-wheat pizza crust brushed with garlicky olive oil, and then scattered with a few red onion slices. Then we sprinkle on some mozzarella. And then broccoli – cut small so that it cooks through in just a few minutes (and gets a little bit crispy here and there, please and yum).

And then super-thin Meyer lemon slices, cut into quarters. Meyer lemons, by the way, are sweeter than typical lemon-lemons, so that makes them the perfect candidate for lemon pizza. Sprinkle with a few crushed red pepper flakes for a touch of heat, and shebang. Incredible pizza. Incredible pizza with lemons.

Broccoli and Meyer Lemon Pizza | kitchentreaty.com

Still not convinced? Here’s what I think. I think that you should just go for it. And why do I think that? I think that because I went down a gianormous, scary-a$$, pitch black tube waterslide this past weekend and I am very proud of myself for that, because as I was sitting there at the top of the slide, gushing water rushing around me and down into that vast darkness, waiting for the lifeguard dude to give me the go-ahead, heart pounding, I almost stood up and walked back down those stairs. Right past all the five-year-olds who were standing in line for their 22nd trip because they are not weenies like I am. But I powered through. And I went down that slide. And it was scary. But I survived. And I was proud of myself for taking the (literal) plunge. And so that’s why you should just go for it and just try a pizza with lemons already, even if you’re really not so sure about this. Makes sense, right?!!

Feeding meat-eaters? Make two smaller pizzas and add a few hunks of grilled chicken to the carnivore’s portion – or show the love by topping individual slices with a bit of cooked, chopped bacon. Or both!

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Broccoli & Meyer Lemon Pizza

Garlicky roasted broccoli and tart, paper-thin Meyer lemon slices grace this simple, satisfying vegetarian pizza.


Ingredients:


  • 1 (8-ounce) ball of whole-wheat pizza dough (or your other favorite pizza crust dough - I used half a ball of Trader Joe's refrigerated whole wheat dough)

  • 2 tablespoons olive oil

  • 1 medium clove garlic, minced

  • 1/2 small red onion, sliced thin

  • 1/2 cup shredded mozzarella cheese

  • 1/2 pound broccoli crowns (about 1 cup), cut into small pieces, each about the size of a large almond

  • 1 small Meyer lemon, sliced thin and cut into quarters

  • Pinch or two crushed red pepper flakes

  • Pinch kosher salt


Directions:



  1. Preheat the oven to 425 degrees Fahrenheit.

  2. In a small bowl, mix together the olive oil and garlic.

  3. Drizzle a little olive oil onto a baking sheet and spread it around. Pat and stretch the dough into a 10-inch round and place on the baking sheet.

  4. Brush some of the garlic and olive oil mixture onto the crust.

  5. Evenly lay the onion slices over the top.

  6. Scatter the cheese over the onions.

  7. Place the broccoli in a medium bowl and drizzle the remaining olive oil mixture over the top. Toss well until the broccoli pieces are coated with the oil.

  8. Spread the broccoli evenly over the pizza. Top with the lemons. Sprinkle with the crushed red pepper flakes and a pinch of salt.

  9. Bake for 12 minutes, or until the crust is golden brown, the cheese is melted and the broccoli is tender with a few brown bits here and there.

  10. Slice and serve.



All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.