Lemon Drop Pizza

IMG_2929I found this recipe on the Forno Bravo Wood-Fired oven forum.  I made it with Meyer Lemons and it was amazingly delicious!

Pizza Gypsy Lemon Drop Pizza


  • 8 oz. dough ball
  • Mascarpone cheese – room temperature
  • 2-3 whole lemons, skin and white pith removed, and thinly sliced
  • 2 T unsalted butter
  • Approx 1/2 -1 c of confectioners’ sugar (I used less)


  • Prepare your dough ball into a 12″-14″ pie.
  • Spread a thin layer of mascarpone cheese across the entire pie, leaving a thin edge of the pie exposed at the outer circumference (just like you make a traditional pie). You don’t need much cheese; you’re simply using it as a binding agent for the lemons.
  • Now layer your thinly sliced lemons. Starting at the center of the pie and, building outward, create a spiral and cover the mascarpone cheese. You’ll likely need 3 lemons to cover the pie.
  • Cook your pie in your screaming hot oven. It should take 90-120 seconds (more like 5 minutes in a 525°F oven)
  • Now brush a thin layer of butter onto the pie, covering all of the lemons.
  • Now for the insanity: Using a flour sifter, gently sift confectioners’ sugar throughout the surface of the pie. Cover it with a good amount. Don’t be shy, but don’t “dump it on.” Completely cover with a single layer, then wait. You’ll notice that the sugar will appear to “melt.” It will look like a liquid. That’s good. Now repeat the process of covering the pie with another layer. Repeat this process – it will take at least 4 layers (perhaps more) – until the sugar no longer liquefies, but instead starts looking like powder.
  • You’re done. Slice and serve. Enjoy!

My observations/technique:  IMG_2935

I used about 10 oz. of dough for a 12-14″ pizza

I had my oven set to 525°F and baked directly on my clay tiles.

I par baked the crust (baked it in my hot oven) for 2 minutes to firm up the crust and make sure the middle was well cooked.

I used about half of the 8.8 oz container of mascarpone cheese

For this pizza I used Meyer lemons, and closer to 2/3 c sugar.  With a traditional, sourer lemon it might need more sugar.

Hold it over the sink to dust with sugar.  DOH!

Put the lemons in freezer for 15-20 minutes to before slicing to firm up the lemon and make it easier to make uniform, thin slices.