Published August 28, 2014 02:11PM
Recipe Of The Week: Meyer Lemon And Basil Pizza
Combined with fresh basil, creamy ricotta and a kick from the red onions this is sure to become a favorite fuel-up meal.
The secret to this pizza is the homemade meyer lemon olive oil. Combined with fresh basil, creamy ricotta and a kick from the red onions this is sure to become a favorite fuel-up meal. The leftover lemon-oil is also great for salad dressings, grilling and side dishes.
Ingredients
Meyer Lemon Olive Oil
½ cup extra virgin olive oil
4 meyer lemons*
¼ teaspoon each salt and pepper
*Meyer lemons are slightly sweeter than regular lemons. If you can’t find meyer lemons use regular lemons, plus 1 teaspoon agave to add sweetness.
Pizza
1 pre-made pizza dough
2 tablespoon meyer lemon olive oil
2 tablespoon finely sliced lemon peel
8 ounces whole-milk ricotta
4 ounces fresh mozzarella, thinly sliced
1/3 cup thinly sliced red onion
1/3 cup fresh basil leaves
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Preparation
Meyer Lemon Olive Oil
1. Pour the olive oil into a small pot with the salt and pepper. Use a knife to peel two of the lemons, add the peel to the pot.
2. Cut all four lemons in half and squeeze the juice from the two peeled lemons into the pot also.
3. Bring to a simmer on medium heat. Remove from the heat and let cool in the pot. Transfer the oil, lemon halves and peels to a glass jar. Seal tightly and store in a cool dry place.
Pizza
1. Roll the dough out into a circle, and use a fork to poke holes around the dough (this ensures it won’t bubble). Place on a baking sheet prepared with foil and non-stick cooking spray. Bake at 425 degrees for 10 minutes.
2. Remove from the oven and spread the olive oil onto the hot crust. Sprinkle the lemon peel over the oil.
3. Dollop the ricotta across the crust and scatter the red onion evenly over the ricotta.
4. Place the mozzarella on top and squeeze the juice from one of the lemons in the olive oil over the pizza.
5. Place back in the oven and bake another 20-30 minutes until crust cooks through and the cheese starts to turn golden brown.
6. Remove from the oven and serve with fresh basil leaves on top.
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Jess Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. Jess recently launched Harmony Bar, and all natural gluten-and soy free bar designed to tasted like a soft baked cookie. She is an ex-professional XTERRA triathlete and mountain biker, and current elite amateur road cyclist for the SPY GIANT RIDE p/b MRI Endurance team. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page, as well as the “Harmony Bar” Facebook page. Also on twitter @fitfoodbyjess and @harmonybars.