Lemon Pizza with Balsamic Reduction

Jan 12, 2018 by

Lemon Pizza with Balsamic Reduction

Like most people, I love a good pizza. I enjoy going to different pizza places and trying different and unique varieties of pizza. It has always been interesting to me to see what kind of creations people think of. One of my favorite ones that I have come across has also been one of the most unique, lemon pizza.

Now, you are probably thinking “ugh that sounds disgusting” but I promise it tastes much better than it sounds. It is not like a traditional pizza with red sauce and loaded with cheese. It is much different. Lemon pizza has no sauce unless you count the very thin layer of olive oil spread across the crust and it is not loaded with a pound or two of cheese. It is more trendy and sophisticated (if pizza can be sophisticated).

Lemon Pizza with Balsamic Reduction

I first had this pizza while on my honeymoon in Park City. We ate at an Italian restaurant called Vinto. The whole meal was fantastic but the dish that made the biggest impression was the lemon pizza. I must admit we were quite skeptical when our waitress suggested it but we decided to be brave and give it a go. She also suggested that we add the balsamic vinegar reduction which normally did not come with it. I am so glad we took her up on both of her suggestions.

Not long after we got back I was craving some lemon pizza but taking a drive down to Park City wasn’t really an option so I decided to try and make it myself. There was definitely a bit of a learning curve. The lemons gave me the biggest trouble. First I had to get the lemons thin enough that when you bit into a slice you weren’t getting a mouthful of straight lemon. I also had to figure out how to get them to not be quite so juicy or else the pizza got soggy. After a few tries and tweaks, I finally came up with a recipe that was satisfactory. It is not quite like Vinto’s but it is close enough to enjoy.

Lemon pizza takes a little more time and effort than your normal pepperoni pizza so this may just be for a date night in or something but it is absolutely worth trying at least once. It is fun, unique and so delicious!



1 C. Warm milk

1 TBLS Sugar

1TBLS Yeast

1 tsp. Salt

2 TBLS Olive oil

1 tsp lemon zest

1 ¾ C. Flour

Combine first 3 ingredients in stand mixer and let sit for 10 minutes to let the yeast activate. Stir in salt, olive oil and lemon zest. Add flour and mix until the dough is elastic. The dough will be fairly sticky. Place dough in a well greased bowl and let rise until double in size, about an hour. Split into two pieces and roll each piece out as thin as possible.

Lemon Pizza with Balsamic ReductionLemon Pizza with Balsamic Reduction


1 tsp. Olive oil

1 C. Ricotta cheese

2 heaping tsp. lemon zest

1 Lemon sliced as thinly as possible (you will need a VERY sharp knife to do this)

¼  Red onion, thinly sliced

Italian mix shredded cheese, as much or as little as you want. I like to do just enough that the whole pizza is covered.

½ C. Balsamic vinegar

Preheat oven to 425 degrees. If you have a pizza stone let it heat up in the oven before placing the pizza on it. Place pizza dough on hot pizza stone. Spread olive oil over the crust. Combine ricotta and lemon zest. Mix well. Add dollops of ricotta cheese over the entire pizza. Cook lemon slices on medium-high heat in a frying pan until they just start turning brown. Add lemon slices and onions. Sprinkle with shredded cheese.

Lemon Pizza with Balsamic Reduction

Bake for 15 minutes or until the crust is golden brown. Pour balsamic vinegar into a shallow pan and simmer for 5-10 minutes or until it starts to thicken. If it gets too thick add a little more vinegar. *(you do not have to do a reduction, regular vinegar tastes good too. The reduction is just a little bit sweeter than straight vinegar and mixes well with the lemon flavor.) Drizzle each slice with balsamic reduction and serve. Makes 2 pizzas.



Lemon Pizza with Balsamic ReductionLemon Pizza with Balsamic Reduction



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