Martha caused quite the stir a couple weeks ago when she made scrambled eggs with an espresso machine, so what will people say when they find out what she’s putting on top of her pizza? Instead of the usual meats, vegetables, or even the controversial pineapple, Martha’s gilding her pie with lemons on Martha Bakes this week. Turns out thin slices of the bright citrus make an excellent foil for gooey melted cheese. The inspired idea comes from legendary pizzaiolo Chris Bianco of Pizzeria Bianco in Phoenix, Arizona.
Martha uses his foolproof pizza dough recipe for the crust, then layers on the toppings: lemon, red onion, two types of cheese (fontina and Piave), and fresh rosemary. Paired with a simple green salad, the elegant vegetarian pie makes an unforgettable dinner—trust us, you won’t miss the meat! And if you really want to take advantage of citrus season, Martha’s got you covered with two more tantalizing recipes: Meyer-lemon coffee cake and lemon soufflé tart. Get an early look below, and be sure to tune in for the new episode of Martha Bakes.
Not familiar with Piave cheese? It’s a nutty, fruity cow’s milk cheese from northern Italy. If you can’t find it, use Parmesan instead; both play well with fontina.
Meyer-Lemon Coffee Cake
Meyer lemons, with their mellow complexity, take classic coffee cake to a whole new level when thinly sliced and layered within the batter. This showstopper is finished with a streusel topping and a Meyer-lemon glaze.
Lemon Soufflé Tart
Egg whites are folded into homemade lemon curd to make the most ethereal filling for this tart from master baker (and Martha’s longtime friend) John Barricelli, who is a guest on the show this week.
Martha Bakes season 11 airs on PBS stations nationwide (check local listings).