Lemon-and-Italian-Cheese Pizza

1 12-inch pizza

Lemon on a pizza? Teamed with red onion and two Italian cheeses (Piave and fontina), it makes a uniquely delicious topping. Martha made this recipe on "Martha Bakes" episode 1104.


  • 3 ounces Piave cheese, shaved

  • 2 ounces fontina cheese, shaved

  • 1 round Chris Bianco's Pizza Dough

  • ¼ red onion, very thinly sliced

  • 6 very thin slices lemon, seeds removed

  • 1 tablespoon small sprigs fresh rosemary

  • Freshly ground pepper

  • Extra-virgin olive oil, for drizzling


  1. Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.

  2. Meanwhile, arrange onion and lemon slices over dough, leaving a 1-inch border. Distribute cheeses evenly; top with rosemary. Season with pepper; drizzle with oil.

  3. Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Slice and serve.

    sliced lemon cheese pizza
    Mike Krautter

Cook's Notes

Piave is a sweet and nutty aged cow's milk cheese, available at specialty-food stores. Any Parmesan can be substituted.


You can also just use 3 ounces of Piave cheese, shaved, to top this pizza.

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