Wait—don’t run away.
I promise this isn’t as strange as it sounds. Yes, I put lemons on pizza. Yes, I serve you a pizza with lemon slices. Before you dismiss it, hear me out: this is bright, balanced, and unexpectedly delicious.
Full disclosure: I placed lemons on your pizza on a Monday in January—the cruel, gray stretch after the holidays when I desperately needed something fresh. I’d been living on mall hot dogs, late-night movies and emotional snacking (half a bag of Popchips, anyone?). But then I found Meyer lemons, and everything changed.
I can’t take full credit for the idea. I first tasted a pizza like this months ago in Carmel, at a place where almost everyone else ordered the Meyer lemon pizza. I chickened out and chose fig and bacon, then spent the meal stealing bites of my friends’ citrus-topped pies. Since then I’d been waiting to recreate it at home. Luckily, those Meyer lemons finally showed up in my market and brightened an otherwise bleak weekend.
These lemons add a lively brightness that cuts through winter heaviness. Meyer lemons are sweeter and less tart than regular lemons, and when sliced paper-thin they become almost candy-like while still lending a fresh citrus note. You eat the whole slice—pith and all—and it complements the other toppings instead of overwhelming them.
A clear warning: if you’re craving a classic, saucy, melty cheese-and-pepperoni pizza, this is not that. This pie won’t give you a gooey cheese fix. Instead, it delivers a layered flavor experience: a garlic-parmesan spinach base, tender prosciutto, tangy goat cheese and the bright, floral lift of Meyer lemon. It’s best if you’re open to something different—and if you like citrus on savory dishes.
Because the lemon slices are so thin, the rind softens as it bakes and adds an unexpected freshness to the rich spinach and salty prosciutto. If you’re not ready to commit to a whole pie, this works beautifully as a flatbread-style appetizer alongside something heartier. Or, make the whole pizza for dinner and keep it all to yourself—no judgment.
Meyer Lemon Pizza
Pin Recipe
Leave a Review »
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
Instructions
crust
-
In a large bowl, combine warm water, yeast, honey and olive oil. Mix and let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until the dough comes together but remains sticky. Form into a ball, then knead in the remaining 1/2 cup flour on a floured surface for a few minutes. Rub the bowl with olive oil, return the dough, turn to coat, cover with a towel and let rise in a warm place for about 1 1/2 hours.
-
After rising, punch the dough down and shape it on a floured surface with a rolling pin or your hands. This dough makes one pizza large enough for 3–4 people; you can do a rectangle or free-form round. Place on a baking sheet or pizza stone, cover with a towel and let rest in a warm place for 10 minutes.
pizza
-
Preheat the oven to 400°F (200°C).
-
In a large skillet, heat 1 1/2 tablespoons olive oil over medium-low heat and cook the garlic for about one minute. Add the spinach and toss to coat, cooking until wilted, about 5–6 minutes. Stir in mascarpone and parmesan until creamy, then season with salt, pepper and a pinch of nutmeg. Set aside.
-
Brush the remaining olive oil over the dough. Spread the creamy spinach evenly across the surface, then lay torn prosciutto slices over it. Crumble goat cheese on top and arrange the very thin lemon slices (seeds removed) across the pizza. Finish with a sprinkle of grated parmesan. Bake for 25–30 minutes, until the crust and cheese are golden. Remove, cool slightly, slice and serve.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
Your feedback means a lot!
I hope we can still be friends.