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.
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.
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.
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!
Broccoli & Meyer Lemon Pizza
- 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
- Preheat the oven to 425 degrees Fahrenheit.
- In a small bowl, mix together the olive oil and garlic.
- 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.
- Brush some of the garlic and olive oil mixture onto the crust.
- Evenly lay the onion slices over the top.
- Scatter the cheese over the onions.
- 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.
- Spread the broccoli evenly over the pizza. Top with the lemons. Sprinkle with the crushed red pepper flakes and a pinch of salt.
- 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.
- Slice and serve.