1 ball pizza dough (homemade or store-bought)

Lemon Brine:

2 tablespoons extra virgin olive oil

1 tablespoon water

1 tablespoon fresh parsley, chopped

1 teaspoon grated garlic

1 teaspoon lemon zest

1 tablespoon lemon juice

1/4 teaspoon fine salt

1/8 teaspoon black pepper

1 cup mozzarella (fresh or shredded)

To Finish:

1 teaspoon lemon juice

2 tablespoons grated parmesan cheese

1 tablespoon fresh parsley, chopped

Freshly ground black pepper, to taste

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Prepare the pizza dough according to instructions, including proofing and pre-baking if required.
In a jar, combine olive oil, water, parsley, garlic, lemon zest, lemon juice, salt, and pepper. Shake to emulsify into a brine.
Stretch dough to about 9×13 inches on parchment paper. Use fingers to create dimples, then pour brine evenly over dough, letting it pool in the dimples.
Scatter mozzarella evenly over the surface.
Bake on a preheated pizza stone or baking tray at high heat until crust and cheese are golden and bubbly, about 8–10 minutes.
Remove from oven and drizzle with lemon juice, then sprinkle with parmesan, parsley, and black pepper.

Substitute fresh mozzarella with shredded low-moisture mozzarella if preferred.

Try basil or arugula instead of parsley for a different flavor.

Add thin lemon slices before baking for extra aroma and texture.

Top with fresh greens like arugula after baking for extra freshness.

To make vegan, use vegan mozzarella and skip parmesan.