Wait! Stop running away.

I swear this isn’t as bad as it seems. I swear I’m not trying to serve you a PIZZA WITH LEMONS.

Well. That’s a lie. I definitely am. Surely, I did put lemons on your pizza. I put lemons on your pizza on this fine Monday in January, this Monday that marks the definitive end of the holiday season, because you know since last week still held a holiday, I partied it up all the way until last night at midnight. And by partied it up I mean I went to the mall, ate a hot dog, watched Anchorman and was in bed by 10. I also emotionally ate half a bag of Popchips because… it’s January. Ew. January.

Oh but can I tell you that it was the best hot dog of my life? It had grilled onions and sautéed mushrooms and cheese and ketchup and all sorts of incredible hot dog-like things that I would never be brave enough to get on my own hot dog but did so anyway. I may never be the same again.

Okay I’m done.

So these lemons brighten things up a bit. I neeeeeed it. Snow, cold, slush, gray… that’s all I see right now. Finding these meyer lemons totally made my weekend, which may be the overstatement of the year but 1. you should not expect anything less from me, 2. it’s only the seventh day of the year and 3. it might just be true.

I’d love to take sole credit for such a delicious idea but it would be a complete lie. I’ve been waiting (and I do mean WAITING) to recreate this recipe for over six months; it was six months ago when I first tasted a pizza like this in Carmel that practically everyone but me ordered. I’m pretty sure I went with whatever had “fig” and “bacon” in the description because I am incredibly predictable, and while it was fantastic I definitely stole bites and bites and bites from the meyer lemon pizzas surrounding me. My adventurous palate was a big fat fail that day and I’ve been paying for it ever since. Who knew that Pittsburgh wasn’t exactly a hub for meyer lemon trees? Huh.

A gigantic disclaimer: if you are craving pizza, and I’m talking REAL pizza, like sauce and piles upon piles of cheese and some pepperoni and maybe even sausage, this is really not the pizza you should make. Don’t get me wrong, it is freaking fabulous. And I say fabulous because I also watched a four hour Sex and the City marathon yesterday. But you have to be willing to try something new, to go outside the box, and seriously… you sort of have to enjoy citrus. This will not give you a gooey cheese fix.

It will, however, give you a whole new flavor experience and it might blow your mind a little bit. It begins with a creamy parmesan garlic spinach then just adds layer upon layer of flavor. The key is to slice the meyer lemons – which are more sweet than tart – super thin. That way, you eat the entire slice without issue – yes, even the rind – and it adds a freshness to the spinach and prosciutto that is like nothing I’ve ever experienced. Considering this may be pretty wild and crazy to some, your best bet may be serving it as a flatbread-type appetizer in addition to something more hearty or dare I say… normal.

Or else you could just make the entire thing for dinner and eat it yourself. No biggie.

Print
Print
Save
Save

Meyer Lemon Pizza

Yield: one pizza (8-12 slices)

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2.5 hours

Ingredients:

crust
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 teaspoon salt

pizza
3 tablespoons olive oil
4 garlic cloves, minced
6 ounces fresh spinach
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
1 tablespoon mascarpone cheese (you could sub cream cheese)
1 tablespoon freshly grated parmesan cheese
4 ounces sliced prosciutto
6 ounces goat cheese
2 meyer lemons, very thinly sliced with seeds removed
finely grated parmesan for sprinkling

Directions:

crust
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza stone. Place the towel back over the dough and let sit in the warm place for 10 minutes.

pizza
Preheat oven to 400 degrees F.

In a large skillet, heat 1 1/2 tablespoons of olive oil over medium-low heat and add garlic. Cook for one minute then add spinach, tossing well to coat. Cook until wilted, about 5-6 minutes, then stir in the mascarpone and parmesan until creamy. Season with salt, pepper and nutmeg, stir well, then set aside.

Brush remaining olive oil all over pizza dough, then evenly distribute creamy spinach mixture over top. Place torn slices of prosciutto on next, then crumble goat cheese all over the pizza. Finally, layer on the thin slices of lemon and top with a sprinkling of parmesan cheese. Place in the oven and bake for 25-30 minutes, until crust and cheese is golden. Remove and let cool slightly, then slice!

[crust adapted from my garlic bread pizza crust, pizza inspired by the corkscrew cafe]

I hope we can still be friends.

share:    Pin It    

137 Responses to “Meyer Lemon Pizza.”

  1. #
    51
    Kathleen — January 7, 2013 @ 4:27 pm

    This looks really amazing! Wolfgang Puck would be proud!

    Reply

  2. #
    52
    Elizabeth — January 7, 2013 @ 4:39 pm

    Where in Pittsburgh were you able to track down Meyer lemons?!? I’ve looked in Whole Foods, Trader Joe’s, and Giant Eagle in years past and never found them! Please tell me there are some somewhere within a reasonable distance of Shadyside!

    Btw, this looks delicious!

    Reply

    • Jessica — January 7th, 2013 @ 4:42 pm

      I found these specific ones in bulk at Sam’s! There were about 8-10 of them for under $3. Amazing. However – in years past I have found them at GE, whole foods and trader joes… they are just so seasonal… they are like trying to find the elusive fig in Pittsburgh. probably only available for a week or two and go fast!

      Reply

  3. #
    53
    Allison @ Foodie Heart — January 7, 2013 @ 4:43 pm

    This looks fun! I had a prosciutto pie the other night that was covered in salty olive oil-y arugula and it was so amazing. Also have to say, I watched Anchorman last night too! I always knew we’d get along. ;)

    Reply

  4. #
    54
    Jules — January 7, 2013 @ 4:47 pm

    If you’re into prolonging the holidays further, today is also still technically a holiday – it’s Christmas Day in the Orthodox calendar! You’re welcome.

    Reply

  5. #
    55
    Amanda @ Once Upon a Recipe — January 7, 2013 @ 5:47 pm

    This looks freaking amazing.

    Reply

  6. #
    56
    Liz @ Tip Top Shape — January 7, 2013 @ 6:30 pm

    Such a unique combination of flavors! Love it!!

    Reply

  7. #
    57
    Deborah@delicioushappens.com — January 7, 2013 @ 6:50 pm

    First….Popchips are totally, dangerously addicting – especially the barbeque flavored. Second…I love anything with Meyer Lemons. I have twin Meyer Lemon trees with lots of lemons hanging from the branches. I’m making this pizza!!

    Reply

  8. #
    58
    Laure. @ Healthy Delicious — January 7, 2013 @ 7:00 pm

    I made something very similar to this recently and can attest to the face that lemons on pizza totally work!!

    Reply

  9. #
    59
    Bev @ Bev Cooks — January 7, 2013 @ 7:03 pm

    I’ll let you put lemons on anything of mine, guuuuurl.

    (gross.)

    Reply

  10. #
    60
    Amber @ Slim Pickin's Kitchen — January 7, 2013 @ 7:09 pm

    This looks so, so, so, so good!!! Would you believe it if I told you I have never had a meyer lemon before in my life? Ugh. I’m so missing out, I know. But I live in BFE and have absolutely no idea how to get my hands on them!

    Reply

  11. #
    61
    Lynn at Order in the Kitchen — January 7, 2013 @ 7:31 pm

    omggg I need this in my belly. I love how honest you are too… like if you REALLY want pizza this isn’t it… different than a lot of others who just say everything is exactly what you want. This looks seriously incredible and can’t wait to try it… I have yet to have one of your recipes fail me :)

    Reply

  12. #
    62
    Melanie — January 7, 2013 @ 9:10 pm

    I love this idea. I am a huge pizza fan and while I agree that when you feel like cheesy pepperoni pizza, nothing else will do, I also like to experiment with toppings, you know, so I can have pizza almost every night of the week:)

    I’ve used Meyer lemons before and they are so sweet, they add something different than normal lemons. I’m sure as they cook they take on new and exciting flavours too.

    Thanks for the inspiration!

    Reply

  13. #
    63
    Jess @ Flying on Jess Fuel — January 7, 2013 @ 9:37 pm

    Ok well. I, for one, am intrigued! I don’t think I’ve ever had meyer lemons… and lemons on pizza is just… weird. But also, at the same time, very delicious sounding!

    Reply

  14. #
    64
    Il mio dolce lampone — January 7, 2013 @ 10:30 pm

    Your recipes are A M A Z I N G! And your blog is my inspiration. I’ve opened a blog too and I’m working on it. I would invite anyone to visit it.

    Reply

  15. #
    65
    Julia — January 7, 2013 @ 11:02 pm

    This looks delicious! I have never thought of putting lemons on a pizza but I am a big fan of lemons so it is a great idea!

    Reply

  16. #
    66
    Megan | Eats Daily — January 7, 2013 @ 11:06 pm

    I’m sorry, but I have a question that I thought EVERYONE would ask but no one has…… are the lemon rinds tough or what??? Haha!

    Reply

  17. #
    67
    Kelly @ Laughter, Strength, and Food — January 8, 2013 @ 12:03 am

    SO unique and it looks absolutely delicious! As usual!

    Reply

  18. #
    68
    Leah — January 8, 2013 @ 12:58 am

    this sounds wonderful!!! I think I’d add a bit of goat cheese to it since I don’t eat meat- to mimic the saltiness of prosciutto. I’m going to keep my eyes peeled for meyer lemons so I can try this!!!

    Reply

  19. #
    69
    Erika @ The Hopeless Housewife — January 8, 2013 @ 1:26 am

    What a fun pizza, a definite for girls night!

    Reply

  20. #
    70
    Milisa @ Miss in the Kitchen — January 8, 2013 @ 2:00 am

    Pretty sure I want this more than I’ve ever wanted a pizza before. Not sure Meyer Lemons ever make it to Wyoming, but I’m on the hunt.

    Reply

  21. #
    71
    Shanna@ pineapple and coconut — January 8, 2013 @ 2:03 am

    Shut up. I freaking LOVE meyer lemons. And goat cheese and prosciutto. I must make this pizza and soon! You freaking rock!

    Reply

  22. #
    72
    Ross @ TheFaceBaby — January 8, 2013 @ 2:31 am

    Lemon on pizza?? If you were a man, I’d punch you. Punch you right in the mouth. What? You pooped in the refrigerator? You are a smelly pirate hooker.

    …I love lamp.

    Reply

  23. #
    73
    sensefruite — January 8, 2013 @ 6:18 am

    amazing!! pizza with lemon! :)

    Reply

  24. #
    74
    Colette — January 8, 2013 @ 7:32 am

    Looks good, tastes great!

    Reply

  25. #
    75
    Donna — January 8, 2013 @ 7:37 am

    Wow…loving this…as I am a self-avowed spinach/chèvre FREAK….Question…Simply CANNOT locarte Meyer lemons in this part of France…could I possibly use either regular lemons…clementines….or a mix of both?…This is a perfect recipe for “de-”blahing” a greyish January day!….Love that you share so generously!!! Thank you!

    Reply

    • Jessica — January 8th, 2013 @ 9:55 am

      the clementines may work… I think you could slices the lemons super thin and try it that way – or possible segment them and remove the rind/pith and try it that way??

      Reply

      • Stephanie — January 9th, 2013 @ 11:37 pm

        Tried this with regular lemons and honey goat cheese! Was incredible!

  26. #
    76
    Lisa — January 8, 2013 @ 8:15 am

    This looks and sounds amazing! This is definitely on my shopping list, and my cook list for this weekend!

    Reply

  27. #
    77
    Sharla — January 8, 2013 @ 9:46 am

    Who’d of thunk it? Lemons on pizza!?!? I can only imagine how amazing this is, and am definitely doing the flatbread version!

    Reply

  28. #
    78
    Nicole — January 8, 2013 @ 9:52 am

    I’m from that area of California and next time I go home for a visit I’ll definitely check this place out.

    Until then I’ll be on the look out for some Meyer lemons.

    Reply

  29. #
    79
    LInda — January 8, 2013 @ 11:05 am

    Wow, this looks amazing. I can’t wait to try it and to get more adventurous with my Meyer lemons.

    Reply

  30. #
    80
    Adrienne Austin @ MidwesternBelle — January 8, 2013 @ 11:08 am

    When life hands you lemons…make a pizza!!

    Reply

  31. #
    81
    lisa — January 8, 2013 @ 1:01 pm

    I’ve missed your Tuesday Things over the holidays!!

    Reply

  32. #
    82
    Barb | Creative Culinary — January 8, 2013 @ 1:09 pm

    No running here. I made a lemon, lavender and honey pizza a couple of years ago and I had forgotten about it…but I can concur what a great addition the lemons are. I haven’t had a red sauce, sausage type pizza in years…I so prefer using unique ingredients and this fits that parameter to a ‘T’ – love it!

    Reply

  33. #
    83
    Jocelyn (Grandbaby Cakes) — January 8, 2013 @ 1:54 pm

    I am super intrigued by this lemon on pizza concept. That sounds really interesting indeed. I bet it adds such an unexpected flavor.

    Reply

  34. #
    84
    Dannii @ Hungry Healthy Happy — January 8, 2013 @ 3:50 pm

    I don’t know why I have never thought to put lemon on pizza, but I can’t wait to try it. It looks beautiful

    Reply

  35. #
    85
    Katie @ Blonde Ambition — January 8, 2013 @ 4:22 pm

    I am 100% in support of lemons on my pizza! And I love all the other ingredients too, so I’m sold.

    Reply

  36. #
    86
    Ashley Bee (Quarter Life Crisis Cuisine) — January 8, 2013 @ 4:45 pm

    Now this is MY kind of pizza! I cannot STAND crazy sauces and whatnot, ugh. This is light and beautiful and the lemons give it a brightness… yum. Well done.

    Reply

  37. #
    87
    amanda — January 8, 2013 @ 5:06 pm

    where did you go? i’ve been checking all day and there is no post for today :(
    I love love love your site…. its my most fave of them all! Its the first one i check in the mornings. I hope all is well???

    Reply

  38. #
    88
    Donna B. — January 8, 2013 @ 6:18 pm

    I will forever and ever be your friend. Especially if you do crazy recipes like this one.
    My pizza-loving boyfriend though, will not. He’s such a purist: Cheese & Sauce.
    I get mine with eggplant… which he scoffs at me for. [and then eats a slice o' mine...]

    Otherwise. Yum. Yum yum yum. This looks so good…

    Reply

  39. #
    89
    Jolene (www.everydayfoodie.ca) — January 8, 2013 @ 7:14 pm

    I am totally intrigued.

    Reply

  40. #
    90
    thehealthyapron — January 8, 2013 @ 9:17 pm

    I love any kind of pizza! Looks amazing!

    Reply

  41. #
    91
    Julie — January 8, 2013 @ 11:03 pm

    confession: never, and I repeat never, have i turned up my nose nor have i ever said “ewwww” at one of your recipes as i am a huge fan and so often envious of how well you combine ingredients and are so adventurous in the kitchen. i’ve praised you and your site many a nights at our dinner table. however, this meyer lemon pizza has my face wrinkled badly. yep, it’s pretty ugly right now. i’ll recover soon (and probably try and love this pizza), but just had to confess. off to thinly slice meyer lemons, but please don’t tell Ms. How Sweet It Is.

    Reply

  42. #
    92
    cathy @ Noble Pig — January 9, 2013 @ 12:20 am

    Ummm…heck yeah!! Love the elusive Meyer Lemon,,,made a coffee cake with it this year…they make everything better and this sounds amazing!

    Reply

  43. #
    93
    Cookiemaker — January 9, 2013 @ 2:33 am

    Since Meyer lemons are seasonal, I buy 2 bags a week and use them in EVERYTHING! I trust that the thinly sliced, slightly charred, chewiness of them would liven up a pizza like nobody’s business. Brings to mind a roasted chicken dish I made tonight with whole clementines sliced into pan with fennel, a marriage of incredible beauty, like fennel and orange salad in a roasted chicken format. Totally fab. I say this just to explain that roasted sliced citrus fruit with the peel is incredibly interesting and sublime, so don’t hesitate with this pizza. Now I have a gazillionth thing to use Meyer lemons for!! Love the goat cheese, garlic, spinach concept as a soft bed for the prosciutto and lemons. If it wasn’t 11:41 pm I would make this RIGHT NOW! Thank you for a lovely suggestion and inspiration.

    Reply

  44. #
    94
    Dessert recipes — January 9, 2013 @ 8:13 am

    I’m wondering if what is the taste of a Lemon Pizza? and I really enjoy making new stuff! I’ll try this one at home. Thank You for sharing this recipes. If you love eating filipino delicacies you can visit my blog. God bless ! .

    Reply

  45. #
    95
    The Cupcake Princess — January 9, 2013 @ 10:33 pm

    I love this! Meyer Lemons and prosciutto are amazing on everything, so I can see them being great friends on pizza.

    Reply

  46. #
    96
    Stefanie @ Sarcastic Cooking — January 10, 2013 @ 12:06 am

    I feel like we watched the same TV. I swear I only left my couch to get more food. Also, eating an entire bag of POP Chips is not bad. Its like only 125 calories. Trust me, I have eatena few whole bags in my day so I def calculated this. I am in for the lemon pizza. I am all in!

    Reply

  47. #
    97
    Needful Things — January 11, 2013 @ 6:03 am

    Lemon on a pizza? Wow.
    I’m not even sure I can find meyer lemons where I live but I have an intense craving to fix this for dinner right away :-/

    Reply

  48. #
    98
    Elizabeth — January 12, 2013 @ 3:08 am

    Why the surprised faces? If you put all this on pasta, no one would bat an eye.

    I’m thrilled you posted this concept, though, because I probably would not have thought of it myself.

    As a lucky So Cal girl I already had everything on hand but spinach, so subbed lemony sorrel. I realized later the original calls for arugula so I might just try that next time.

    Anyway, it was delicious. I love anything with a caramelized citrus rind. Blood oranges are my favorite but these were VERY nice. Thank you!

    Reply

  49. #
    99
    The Food Hound — January 12, 2013 @ 12:46 pm

    While I’m not sure i have ever thought to actually eat lemon slices on pizza, I can definitely appreciate the flavor because think of all the Italian foods that have lemon zest in ricotta! FIne Cooking posted a recipe for roasted root veggies with meyer lemons, so this sort of thing is already on my radar!

    Reply

  50. #
    100
    Anyuta — January 16, 2013 @ 3:01 pm

    Jessica, thank you very much for the recipe! When I read it, it actually sounded strange to add lemon to the pizza but amazingly it worked very well.

    Reply

Trackbacks/Pingbacks

Leave a Comment

Current day month ye@r *