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Creamy Lemon Mozzarella White Pizza

Prep Time:

Cook Time:




About the Recipe

Lemon + Mozz + Pizza = YUM!


4 tablespoons heavy cream

5 cloves garlic, crushed

1 tablespoon fresh lemon juice

2 tablespoons lemon zest

8 ounces mozzarella cheese, sliced thin

4 ounces prosciutto, shredded

1/3 cup jarred or canned roasted tomatoes, drained, patted dry

1/3 cup red onion, sliced thin

1 cup arugula, washed and stemmed

1 15-ounce ball fresh pizza dough

Non- stick cooking spray

2 tablespoons cornmeal


Preheat oven to 500 degrees.

In a bowl, add heavy cream, garlic, lemon juice and lemon zest and whisk until well incorporated.

Coat a 14-inch pizza pan with non-stick cooking spray.

Place dough in center of pan and stretch out to the edges. Sprinkle with cornmeal.

On the upper rack of oven, bake crust for 5 minutes then flip over and bake another 3 minutes.

Remove from oven and spread lemon cream sauce evenly over pizza.

Top with mozzarella, prosciutto, roasted tomatoes and red onion and return to oven.

Bake another 6-8 minutes or until cheese is bubbly.

Remove from oven and top with arugula.

Cut into 6 large or 8 medium size slices.

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