Thin-Crust Lemon Pizza with Black Pepper and Crème Fraîche
Inspired by techniques from NYT Cooking.
Tissue-thin crust topped with translucent lemon slices that caramelise slightly in the oven, finished with cooling crème fraîche and herbaceous chives.
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Method
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Equipment
- pizza stone or rimmed baking tray
- rolling pin
- very sharp knife or mandoline
- foil
- offset spatula or spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 193 kcal |
| Protein | 3.5 g |
| Carbohydrate | 23.7 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 9.5 g |
| of which saturates | 4.5 g |
| Fibre | 1.6 g |
| Salt | 0.43 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Dough
- 340 g pizza dough, shop-bought or homemade, at room temperature
- 16 g plain flour, for dusting about 2 tbsp
Base
- 5 ml olive oil, for the tray
Topping
- 3 lemons, ends trimmed, sliced paper-thin, pips removed
- ½ tsp ground black pepper
- 15 ml extra-virgin olive oil, for drizzling
To finish
- 120 g crème fraîche
- 2 tbsp finely chopped chives
- 1
Heat. Set the oven to 230 °C (place a pizza stone inside if you have one; if using a tray, brush it lightly with 5 ml oil).
- 2
Roll thin. Roll the 340 g dough very thinly to about 4 mm thickness and roughly 30 cm across, then transfer to the tray or a floured peel.
- 3
Top. Cover the entire base with thin, overlapping slices of the 3 lemons (pips removed), grind ½ tsp ground black pepper across the surface and drizzle with 15 ml oil.
- 4
Bake. Bake for 15 to 20 minutes until the base becomes brown and crisp; if the lemon begins to brown too quickly, lay foil loosely across the top.
- 5
Cool. Allow the pizza to cool slightly, spread 120 g crème fraîche over the surface and scatter the 2 tbsp finely chopped chives across the top.
- 6
Slice. Cut into wedges and serve.
Storage
Keep leftovers chilled and eat within 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
