Meyer Lemon Pizza with Fresh Rosemary & Lemon Thyme

 

Meyer Lemon & Onion pizza hot out of the oven

Meyer Lemon Inspirations ~ Recipe #5 (2010)

Meyer Lemon season in California, Florida, and Hawaii runs from December into April, maybe stretching into May. These flavorful, fragrant, tender-skinned lemons are our favorites by far of all lemon varieties! So, we’re always keeping an eye out for recipes that feature Meyer Lemons…or recipes that we feel will be “much improved” using Meyer lemons.

Spring of 2010, I got on a Meyer Lemon kick inspired by Lemon Love Fest at WineImbiber.com. The thought occurred to me that Meyer Lemons might be mild enough to slice as a pizza topping….so off I went on an internet hunt for lemon pizza recipes. Gosh! was I surprised to discover my “unique” idea had been thought of by many other imaginative chefs. But still I was delighted to find their recipes.

Now, ten months later in Meyer Lemon season 2011, I can’t find the recipe the following pizza was based on. Hmmmm? Can’t remember if it’s my own creation either. Oh, dear. (Note to self: Post articles closer to the time the recipe is cooked, rather than ten months later.)

Meyer Lemon Pizza with Fresh Rosemary & Thyme

Ingredients for herbed Meyer Lemon & Onion pizza
Easy to make Meyer Lemon & Onion pizza uses simple ingredients & fresh herbs

INGREDIENTS for a savory, easy-to-make ‘no tomatoes or tomato sauce’ pizza:
~ 1 pizza dough (1-1/3 to 1-1/2 lb/680 to 750 g), at room temperature
C’s COMMENT: I used a Vicolo brand cornmeal pizza dough crust, which doesn’t require any extra prep.
~ Thinly shaved Parmigiano-Reggiano cheese slices (enough to cover the bottom of your pizza crust)
~ Danish Fontina, grated coarsely (enough to cover the pizza lightly)
~ 2 tbsp  (30 mL) organic extra-virgin olive oil
~ 1-2 organic Meyer Lemons, cut in thin slices (pick out seeds, discard)
~ 1 large organic Onion, sliced thinly into rings
~ 1/4 tsp  (1 mL)  Sea Salt, or more to taste
~ Freshly ground Black Pepper
~ Sprigs of fresh organic Rosemary & Lemon Thyme
~ 1 tbsp  (15 mL) organic Cornmeal

Shaved Pamigiano-Reggiano cheese for homemade Meyer Lemon pizza
Shaved Pamigiano-Reggiano cheese for homemade Meyer Lemon pizza

PIZZA INSTRUCTIONS:
~ Use a pre-made pizza crust of your choice.
~ Sprinkle cornmeal evenly over pan; lay dough in pan.
~ Brush surface of pizza dough lightly with olive oil.
~ Arrange Parmigiano-Reggiano cheese slices over crust, so edges overlap covering the crust completely.
~ Sprinkle the grated Fontina cheese over the Parmigiano-Reggiano slices.
~ Place the lemon slices over the cheese to cover the surface, but don’t overlap them.
~ Separate the onion rings. Place them over the lemon slices as thickly as you prefer.

Meyer Lemon & Onion pizza seasoned with fresh herbs
Meyer Lemon & Onion pizza seasoned with fresh Rosemary, Lemon Thyme, & black Pepper

~ Pull or rub Lemon Thyme leaves from the stems. Sprinkle over the pizza.
~ Grate fresh Black Pepper over the toppings.
~ Pull or cut Rosemary leaves from the stem. Use them whole or chop the leaves into smaller bits. Then scatter over the pizza.
TIP: Use a light hand with Rosemary. A little is a lovely savory accent. Too much is overwhelming!

Lemon rosemary pizza with onion rings and sprinkling of lemon thyme
Ready to bake: Meyer Lemon pizza topped with thin onion rings plus a sprinkling of fresh Rosemary & Lemon Thyme

~ Bake in a 425F (220C) oven until bottom of crust is golden, 16 to 20 minutes in convection oven or 20 to 25 minutes in conventional oven.
Serving(s): 8 slices

meyer lemon and onion pizza with rosemary and lemon thyme
Hot Meyer Lemon & Onion pizza fragrant with rosemary & lemon thyme is a savory gourmet variation of a favorite American food icon.

We served the pizza with a simple side of lightly steamed organic broccoli. This tomato-less pizza would also be complemented by a fresh salad spring greens or other early season vegetable: asparagus, snap peas, etc.

Steamed broccoli ready to eat
Steamed broccoli ready to eat, a favorite veggie in our household.

Topping Variations: Roasted potatoes would be a very tasty addition to this pizza. As would sweet red peppers. You could experiment with the cheeses….try a creamy Chevre or crumbles of Blue Cheese (with a light hand), Gruyère, or other favorite cheese.

Check out other pizza recipes on FWB:

Asparagus and Meyer Lemon Ricotta Pizza
Quick and Delicious Vegetarian Pizza

5 thoughts on “Meyer Lemon Pizza with Fresh Rosemary & Lemon Thyme”

  1. Oh, oh, oh, this looks totally yummy. I have to try it. Maybe I’ll make it when we’re down in Lumberton next weekend with my darling taster guinea pigs.

  2. Oh! goodie Victoria ~ Hope you do try this pizza or a variation. It’s so easy. And different. I’d suggest finding the Meyer lemons & fresh herbs at your green grocers in Brooklyn. NYC has access to superb produce. It may be more of a hunt to find them this time of year, if at all, in NJ.

    Definitely plan on a salad / green veggie accompaniment since this pizza isn’t thickly topped with succulent veggies.

  3. Made this over the weekend while visiting Mom & Dad. It was so amazingly fantastic. I wasn’t able to find the cornbread pizza crust so used a spelt crust instead. The spelt got a little dry. Next time I will moisten it a bit around the edges before baking.

  4. So glad everyone enjoyed the Meyer Lemon pizza. It’s different and tasty. A nice change from conventional pizza fare. The cornmeal crust we use gets a bit dry too, but it tastes good. I’ll look around for a whole grain spelt crust. Haven’t noticed them before.

  5. Pingback: Meyer Lemon Chicken | Never Enough Thyme - Recipes and food photographs with a slight southern accent.

Leave a Comment

Your email address will not be published. Required fields are marked *