Wait — don’t run away.
Before you judge, hear me out: yes, this is a pizza with lemons. And yes, I served it on a Monday in January — that bleak stretch after the holidays when snow and gray skies make anything bright feel like a miracle. Finding Meyer lemons over the weekend felt like a small victory, and I couldn’t resist recreating a pizza I’d been dreaming about for months.
I’ll confess: I partied it up the weekend before — mall trip, a hot dog topped with grilled onions, sautéed mushrooms, cheese and ketchup (shockingly life-changing), and then an early night. January makes me prone to ridiculous snack decisions; half a bag of Popchips disappeared in a moment of melancholy. But the lemon pizza idea stayed with me.
Meyer lemons add a bright, floral note that cuts through the winter doldrums. They’re sweeter and less tart than regular lemons, and when sliced paper-thin they become an unexpected, delightful pizza topping. I first tasted this combination months ago at a café in Carmel and have been trying to recreate it ever since. Back then I chickened out and ordered something with fig and bacon while everyone around me devoured Meyer lemon pizzas. Lesson learned: don’t shy away from the strange and wonderful.
Important note: if you want a classic, saucy, cheese-stacked pizza with pepperoni, this is not it. This pizza isn’t about melty mozzarella or a tomato base. It’s about balance — a creamy Parmesan-garlic-spinach base, salty prosciutto, tangy goat cheese and the bright perfume of Meyer lemon slices. If you like citrus and are open to something different, this may surprise you.
Key tips: slice the Meyer lemons very thin and remove any seeds so the rind is easy to eat. The thin slices add freshness and a faint sweetness that complements the creamy spinach and savory prosciutto. If you’re unsure, serve it as a flatbread-style appetizer alongside a more traditional dish. Or, make a whole pizza and eat it for dinner — no judgment.
Meyer Lemon Pizza
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Ingredients
Crust
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1 teaspoon salt
Pizza
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 6 ounces fresh spinach
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch of nutmeg
- 1 tablespoon mascarpone cheese
- 1 tablespoon freshly grated parmesan cheese
- 4 ounces sliced prosciutto
- 6 ounces goat cheese
- 2 Meyer lemons, very thinly sliced with seeds removed
- finely grated parmesan for sprinkling
Instructions
Crust
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In a large bowl, combine warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until the dough begins to come together but remains sticky. Form into a ball and work in the remaining 1/2 cup flour on a floured surface, kneading for a few minutes. Lightly oil the bowl, place the dough inside, cover with a towel and let rise in a warm spot for about 1 1/2 hours.
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After rising, punch the dough down and shape it on a floured surface with a rolling pin or your hands. This dough can be formed into a rectangle on a baking sheet or a round pizza on a stone. Cover and let rest for 10 minutes before assembling.
Pizza
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Preheat the oven to 400°F (200°C).
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In a skillet, heat 1 1/2 tablespoons of olive oil over medium-low heat. Add minced garlic and cook briefly, about 1 minute. Add fresh spinach and cook until wilted, about 5–6 minutes. Stir in mascarpone and grated parmesan until the mixture is creamy. Season with salt, pepper and a pinch of nutmeg, then set aside.
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Brush the dough with the remaining olive oil, then spread the creamy spinach mixture evenly over the surface. Top with torn slices of prosciutto and crumble goat cheese over the top. Arrange the very thin lemon slices evenly, sprinkle with additional grated parmesan, and bake for 25–30 minutes or until the crust and cheese are golden. Remove, let cool slightly, then slice and serve.
Notes
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