Lemon Pizza AKA Gail's Limone Dolci
I learned this pizza from Frankie G and his wife Gail and it has become a standard favorite for all our pizza parties. Her recipe is here.
Crust: a standard pizza dough.
Lemons: Find lemons with thin rinds. Slice them thinly and remove the seeds. A mandolin works well for this.
Assemble: Stretch a thin crust pizza. You can top the crust with a little mild cheese like mascarpone, ricotta, or mozzarella but no cheese is fine as well. Then add thin slices of uncooked lemons
Lemons: Find lemons with thin rinds. Slice them thinly and remove the seeds. A mandolin works well for this.
Assemble: Stretch a thin crust pizza. You can top the crust with a little mild cheese like mascarpone, ricotta, or mozzarella but no cheese is fine as well. Then add thin slices of uncooked lemons
Bake until golden brown. This is best is a slightly cooler oven around 500-600°.
Remove from the oven, top with dabs of butter and return to the oven so the butter melts in. Remove from the oven again and shake/sieve copious powdered sugar on top. I would guess this means 1/3-1/2 cup or more of powdered sugar here. You really can’t overdo the sugar. I use this shaker just for this pizza.. Serve immediately. Add more powdered sugar as needed.
Unlike some chocolate pizzas, this dessert is a light and refreshing end of the meal treat.
Remove from the oven, top with dabs of butter and return to the oven so the butter melts in. Remove from the oven again and shake/sieve copious powdered sugar on top. I would guess this means 1/3-1/2 cup or more of powdered sugar here. You really can’t overdo the sugar. I use this shaker just for this pizza.. Serve immediately. Add more powdered sugar as needed.
Unlike some chocolate pizzas, this dessert is a light and refreshing end of the meal treat.