Description
This Meyer Lemon Pizza features a homemade yeast pizza dough topped with a creamy spinach mixture, savory prosciutto, tangy goat cheese, and thinly sliced Meyer lemons. The unique combination of fresh ingredients and a crisp golden crust delivers a bright, flavorful twist on traditional pizza, perfect for a gourmet yet approachable meal.
Ingredients
Dough
- 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
- 3 tablespoons olive oil (divided)
Spinach Topping
- 4 garlic cloves, minced
- 6 ounces fresh spinach
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of nutmeg
- 1 tablespoon mascarpone cheese (or cream cheese as substitute)
- 1 tablespoon freshly grated parmesan cheese
Pizza Toppings
- 4 ounces sliced prosciutto
- 6 ounces goat cheese
- 2 Meyer lemons, very thinly sliced, seeds removed
- Finely grated parmesan cheese for sprinkling
Instructions
- Prepare the dough: In a large bowl, combine warm water, active dry yeast, honey, and 1 tablespoon olive oil. Stir with a spoon and let sit until the mixture becomes foamy, about 10 minutes, activating the yeast.
- Mix dough and rise: Add 2 1/2 cups of flour and salt to the bowl, stirring until dough starts to form but remains sticky. Turn dough on a floured surface and knead in the remaining 1/2 cup flour for a few minutes until smooth. Lightly coat the same bowl with olive oil and place the dough inside, turning to cover with oil. Cover with a towel and let rise in a warm spot for about 1 1/2 hours until doubled in size.
- Shape the dough: Punch down the risen dough and transfer to a floured surface. Roll or stretch the dough into a pizza shape of choice (rectangular or round) on a baking sheet or pizza stone. Cover again with a towel and let rest 10 minutes.
- Preheat oven: Heat the oven to 400°F (205°C) to prepare for baking the pizza.
- Cook the spinach mixture: Heat 1 1/2 tablespoons olive oil in a large skillet over medium-low heat. Sauté minced garlic for one minute until fragrant, then add spinach and toss to coat. Cook until wilted, about 5-6 minutes. Stir in mascarpone and parmesan cheese until creamy. Season with salt, pepper, and nutmeg, mixing well, then set aside.
- Assemble the pizza: Brush the dough evenly with the remaining olive oil. Spread the creamy spinach mixture over the dough. Distribute torn prosciutto slices on top, followed by crumbled goat cheese. Arrange thin lemon slices over everything and sprinkle with grated parmesan cheese.
- Bake the pizza: Place the assembled pizza in the preheated oven and bake for 25-30 minutes, or until the crust is golden and cheeses are bubbly and slightly browned.
- Serve: Remove the pizza from the oven and let cool slightly for a few minutes. Slice and enjoy while warm.
Notes
- White whole wheat flour can be substituted with all-purpose flour for a lighter dough texture.
- Meyer lemons are sweeter and less acidic than regular lemons, enhancing the pizza’s flavor. If unavailable, use thin slices of regular lemon but expect more tartness.
- To make this recipe vegetarian, omit the prosciutto or replace it with a plant-based alternative.
- For a crispier crust, use a pizza stone preheated in the oven.
- Leftover pizza can be reheated in a skillet or oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
