Meyer Lemon Pizza With Arugula and Prosciutto: A Taste of Sunshine

I remember the first time I tasted a Meyer lemon. It was at a farmer’s market in Northern California, and its sunny aroma, a mix of lemon and orange, completely captivated me. I instantly knew this unique citrus would lend itself beautifully to a pizza, complementing the savory saltiness of prosciutto and the peppery bite of arugula. This recipe, inspired by a taste I encountered years ago, brings those harmonious flavors together in a delightful, unforgettable way.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 52 minutes (including dough rise time)
• Servings: 6
• Yield: 1 14-inch pizza or 2 smaller pizzas
• Dietary Type: Not vegetarian (contains meat)

Ingredients

For the Dough:

• 2 teaspoons active dry yeast
• 2 cups unbleached all-purpose flour, plus more for dusting
• ¾ cup warm water (105 degrees to 115 degrees F)
• 1 pinch sugar
• 1 ½ teaspoons salt
• 1 teaspoon extra-virgin olive oil

For the Toppings:

• 1 Meyer lemon, thinly sliced
• 4 slices prosciutto
• 1 cup freshly grated mozzarella cheese
• ¼ cup freshly grated Parmigiano Reggiano
• 1 cup baby arugula leaves
• 1 tablespoon extra virgin olive oil

Equipment Needed

• Small bowl
• Large bowl
• Pizza stone or unrimmed baking sheet
• Damp cloth
• Pizza cutter or knife

Instructions

1. In a small bowl, stir together the yeast, 1 tablespoon of the flour, ¼ cup of the warm water, and the pinch of sugar. Mix well and let stand for about 5 to 10 minutes, or until the mixture has started to foam. This indicates that the yeast is active and ready to use.

2. In a large bowl, stir together 1 ¼ cups of the flour with the salt. Add the yeast mixture, olive oil, and the remaining ½ cup warm water. Stir until smooth.

3. Add enough of the remaining flour (about ½ cup) to make the dough come away from the sides of the bowl. The dough will still be rather wet at this point, which is perfectly fine.

4. Remove the dough from the bowl and knead it gently on a lightly floured surface for a few minutes. Divide the dough in two if making two pizzas. Shape the dough into balls and place them on a board or counter.

5. Cover the dough balls with a damp cloth and allow them to rise in a warm place until doubled in size, about 90 minutes. This step is crucial for a light and airy crust.

6. While the dough is rising, preheat a pizza stone on the bottom rack of the oven for an hour at 500°F (260°C). Alternatively, if you don’t have a pizza stone, heat an unrimmed cooking sheet in a preheated oven for five minutes. The high heat will help create a crispy crust.

7. Once the dough has risen, pat a dough ball into a thin circle. This can be done by hand or with a rolling pin, but avoid overworking the dough.

8. If making one large pizza, sprinkle half of the mozzarella over the dough. Spread the prosciutto over the mozzarella, then layer the lemon slices on top, being careful not to completely cover the prosciutto. The lemon should be thinly sliced to ensure it cooks properly and doesn’t overpower the other flavors.

9. Add the rest of the mozzarella over the lemon, followed by all of the Parmigiano Reggiano. If making two smaller pizzas, divide the toppings accordingly.

10. Carefully place the pizza on the preheated pizza stone or cooking sheet in the oven.

11. Bake until the crust is golden and slightly darkened around the edges, and the cheese is bubbling, about 10 to 12 minutes. Keep a close eye on the pizza to prevent it from burning.

12. Remove the pizza from the oven and scatter the arugula over the top. Drizzle with a little extra-virgin olive oil.

13. Cut the pizza into slices and serve immediately.

Expert Tips & Tricks

• For an extra crispy crust, try brushing the edge of the dough with olive oil before baking.
• If you find the lemon slices are browning too quickly, you can briefly blanch them in boiling water before adding them to the pizza. This will help soften them and prevent them from burning.
• To enhance the flavor, consider adding a sprinkle of red pepper flakes for a touch of heat.
• Don’t overcrowd the pizza with toppings. Less is often more, especially when using strong flavors like Meyer lemon and prosciutto.
• If you are using a pizza stone, be very careful when transferring the pizza to and from the stone, as it will be extremely hot.

Serving & Storage Suggestions

Serve the Meyer lemon pizza immediately for the best flavor and texture. The vibrant green arugula contrasts beautifully with the golden crust and melted cheese, making it a visually appealing dish. Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the citrus notes.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can use a preheated oven at 350°F (175°C) for a few minutes, or a skillet on the stovetop over medium heat until warmed through and the crust is crisp. Microwaving is not recommended as it can make the crust soggy.

Nutritional Information

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	18g	28%
Saturated Fat	8g	40%
Cholesterol	30mg	10%
Sodium	700mg	29%
Total Carbohydrate	35g	12%
Dietary Fiber	2g	8%
Sugars	2g
Protein	15g	30%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough for a gluten-free version. Many grocery stores now offer pre-made gluten-free crusts.
• Vegetarian: Omit the prosciutto for a vegetarian option. Consider adding roasted vegetables like asparagus or zucchini for extra flavor and texture.
• Cheese Variations: Experiment with different cheeses such as goat cheese or ricotta salata for a unique twist.
• Seasonal Variations: In the fall, try adding roasted butternut squash or caramelized onions to the pizza. In the spring, consider using fresh herbs like basil or mint in addition to the arugula.
• Lemon Zest: For an even more intense lemon flavor, add a teaspoon of lemon zest to the dough or sprinkle it over the pizza before baking.

FAQs (Frequently Asked Questions)

Q: Can I use regular lemons instead of Meyer lemons?
A: While you can, Meyer lemons are preferred for their sweeter, less acidic flavor. Regular lemons can be a bit too tart. If using regular lemons, consider using less and perhaps adding a touch of honey to balance the acidity.

Q: How do I prevent the pizza dough from sticking to the pizza stone?
A: Ensure the pizza stone is properly preheated and lightly dust it with flour or cornmeal before placing the dough on it.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and store it in the refrigerator. Allow it to come to room temperature before shaping and baking.

Q: What if I don’t have a pizza stone?
A: An unrimmed baking sheet works well as a substitute. You can also use a cast-iron skillet.

Q: The arugula wilted after I added it to the hot pizza. What can I do?
A: To prevent the arugula from wilting, toss it with a little olive oil and lemon juice before adding it to the pizza. Alternatively, you can add it just before serving to keep it crisp.

Final Thoughts

This Meyer lemon pizza is a delightful celebration of flavors, a perfect harmony of sweet, salty, and peppery notes. It’s a surprisingly easy recipe to make, perfect for a casual weeknight dinner or a weekend gathering with friends. Don’t be afraid to experiment with different toppings and variations to make it your own. I encourage you to try this recipe and share your feedback! Pair it with a light salad and a glass of your favorite white wine for a truly memorable meal. Buon appetito!