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.


Sundried Tomato Pesto

This is delicious on pizza.  Toss on some arugula dressed with a lemony vinaigrette as soon as it comes out of the oven.  WOW!  Or try the pesto tossed with pasta, and some pecorino cheese.

  • 1/2 cup (packed) fresh arugula leaves
  • 1/4 cup walnuts, toasted
  • 1/3 cup drained oil-packed sun-dried tomatoes
  • 1 garlic clove
  • 1/8 teaspoon dried crushed red pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup water
  • 1/2 t salt
  • 2/3 cup grated Parmesan cheese