Lemon Pizza

Author Notes: I found this recipe from Luisa at The Wednesday Chef, and she got the recipe from Christopher Idone. I changed it slightly, replacing the salmon roe with smoked salmon. The thinly sliced lemon, with créme fraîche and smoked salmon, make this such a special, delicious recipe. A Cozy Kitchen

Serves: 8 (appetizer)


  • 12 ounces prepared pizza dough. (See my blog for recipe)
  • 2-3 whole lemons, ends removed and discarded, sliced paper thin
  • Freshly ground pepper
  • Extra-virgin olive oil
  • 1/4 cup créme fraîche
  • 4 ounces smoked salmon
In This Recipe


  1. Preheat oven to 450 degrees and roll dough out to roughly 12 inches in diameter and very thing – about 1/6-inch thick. Place on a greased sheet pan, or heat a pizza stone in the oven. Cover surface of dough with lemon slices, overlapping them very slightly. Sprinkle with pepper and olive oil. Transfer pizza to hot pizza stone or place the sheet pan in the oven. Bake until dough is brown and crisp, 15 to 20 minutes. If the lemons brown too quickly, cover the surface of the dough with foil until dough is cooked through. Remove the pizza from the oven and let cool. Spread creme fraiche over the surface and dot with caviar (or in my case, smoked salmon). Cut into wedges and serve.

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