Cheesy Lemon Pizza Recipes

LEMON-AND-ITALIAN-CHEESE PIZZA

Steps:

• Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
• Meanwhile, arrange onion and lemon slices over dough, leaving a 1-inch border. Distribute cheeses evenly; top with rosemary. Season with pepper; drizzle with oil.
• Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Slice and serve.

STUFFED CHEESY PIZZA BONES

Steps:

• Line a baking sheet with parchment. Cut the mozzarella into 1/2-by-1/2-by-2-inch-long sticks and set aside. Mix together the Parmesan, oregano, sesame seeds, red pepper flakes, salt and garlic together in a bowl; set aside.
• Pat the pizza dough into a 16-by-8-inch rectangle with a long side facing you. Using a sharp knife or pizza wheel, cut the dough in half lengthwise. Quarter each piece so you have eight 4-by-4-inch squares. Spread 1/2 teaspoon ricotta in the middle of a square and place a piece of mozzarella on top. Fold the dough over the cheese to completely encase it. Starting from the center, pinch the seams closed, carefully pushing out any air as you go. Repeat with the remaining dough and cheese.
• Working one at a time, put a piece of dough into the seasoning mixture and press down firmly to coat all sides. On a clean, dry work surface roll the dough gently but firmly into a torpedo shape that is about 10 inches long. Tie the dough into a knot at each end and place it seam-side down on the prepared baking sheet. Repeat with the remaining pieces of stuffed dough. Brush with the butter and sprinkle on any remaining seasoning mix. Put in a warm place and let rise until puffy, about 30 minutes
• Preheat the oven to 425 degrees F.
• Transfer the bones to the oven and bake, rotating the pan halfway through, until golden brown all over, about 10 minutes. Serve warm with marinara sauce on the side.

LEMON PIZZA

Steps:

• Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
• Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.
• Buon Appetito!

CHEESY LEMON-CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.