Artisanal Meyer Lemon and Potato Pizza

  • Serves: Makes two 12-inch pizzas
  • Baking Temp (degrees F): 425 initially; then 550
  • Views: 13920

Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 1-1-2015 Sarah Phillips

Lemon and potatoes on a pizza??
Yes, it does sound a little “different” but, let us assure you, the combination is BRILLIANT.
The fresh rosemary and a drizzle of extra virgin olive oil and we’re talking over-the-top deliciousness!
Make sure to use Meyer lemons, though, because they are  sweeter than the usual grocery store lemons.
If you do not have access to Meyer lemons, you can brush a little honey on the lemons once you remove the pizzas from the oven.
Add a simple salad and a glass of red wine and you have a fabulous vegetarian meal.

Pizza dough:

1/2 recipe Artisanal Pizza Dough

3 medium-sized Yukon Gold potatoes

2 medium size Meyer Lemons
One 3-inch sprig of fresh rosemary, finely chopped
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese 

Extra virgin olive oil for drizzling
Salt and Pepper for seasoning

2 cloves garlic

Cornmeal, for dusting pizza peel

Mandoline: Zyliss Easy Slice 2 Folding Mandoline - This is the one I have. It is not very expensive, and you can often find it on sale.


1. Make the pizza dough and set it aside to rise, following Steps I and II of the Artisanal Pizza Dough recipe (make 1/2 recipe).

2. While it’s rising, place two pizza stones in the oven - one on each shelf - and heat to 425 degrees F. 
Make sure to place them so there is adequate room between the oven racks, so the heat can circulate around both pizzas.
NOTE: If you only have one pizza stone, make and cook the first pizza, then make the second.

Prepare the pizza toppings:
1. Slice the lemons very thinly. NOTE: The lemons need to be very thin, 1/8-inch or less, or the bitterness from the peel will be off-putting for some people.

A mandoline is the best tool for the job, but if you do not have one, slice them as thinly as you can, with a very sharp knife.
I used the #2 setting on my mandoline.

2. Push any seeds out of the lemons, then put the lemons to soak in a bowl of cool water.
This will remove some of the bitterness from the peel.

3. Slice the potatoes thinly as well. There's no need to peel them in advance.

4. Line a baking sheet with foil and spray the oil with nonstick spray.

Put the potatoes in the pan and drizzle with about a tablespoon of olive oil.
Sprinkle with a large pinch of salt and grind a bit of pepper over the slices.
Toss the slices with your hands to distribute the oil and spread the slices out evenly on the pan.

Place the pan in the oven, right on one of the pizza stones and bake the potato slices for 15 - 20 minutes, or until the potatoes have softened, and the slices on the edge of the pan have started to brown a little.
Remove the baking sheet from the oven and set the potato slices aside to cool.

NOTE: Once you remove the potatoes from the oven, raise the oven temperature to 550 degrees, or as hot as your oven will go.

5. Put the garlic through a garlic press.
Remove the rosemary leaves from the stem and chop the leaves very finely.

6. Gently deflate the dough and turn it out onto your floured work surface.
This dough is fairly sticky, so make sure to flour the surface well, so it doesn’t stick.

1. Begin Step III of the Artisanal Pizza Dough recipe, but instead, cut the dough in half, with a knife, or a bench scraper.
Form each piece into a smooth ball.
Cover the two balls of dough with plastic wrap, until you are ready to work with them.

2. Take one ball of dough(recover the second ball with the plastic wrap) and press it out to a round shape.
Roll it out to a 12-inch circle, using a rolling pin.
If you are feeling extra adventurous, try your hand at tossing the dough instead. :^)

3. Take about a tablespoon of cornmeal and spread it out on your pizza peel.
This will keep the dough from sticking.
Transfer the dough to the peel, and redefine the shape, if it gets distorted in the process.

4. Give the dough a little shake, to make sure that it is loose, and not sticking to the peel.
If it is sticking in any spots, lift the dough up and toss a little cornmeal under that area.

5. Repeat with the second pizza dough ball. Take a second pizza peel or place a baking sheet upside-down. Sprinkle it with cornmeal, and place the second shaped pizza crust on that peel.

Cover loosely with oiled side down plastic wrap and set aside until needed.

1. Distribute half of the mozzarella cheese over the surface of the first shaped pizza crust dough, leaving a 1/2- to 1-inch border around the edge of the dough.

2. Sprinkle on half of the parmesan cheese.

3. Sprinkle on half of the chopped rosemary.
NOTE: it is important to add the rosemary NOW, UNDER the toppings so the high heat of the oven doesn’t burn it.

4. Sprinkle on half of the garlic.

5. Arrange half of the potato slices evenly over the surface.

6. Remove the lemon slices from the water and blot them dry with paper towels.
Arrange half of them over the surface.

7. Drizzle the top of the pizza with about 2 teaspoons of extra virgin olive oil.

8. Before you transfer the pizza from the peel to the pizza stone, you must make sure that the dough is not stuck to the peel.
Give the pizza a good shake, to make sure that the dough is still free from the peel, if there are areas where it is sticking, lift up the dough and throw some cornmeal on that area.

9. Check again, and if it is loose, here comes the really HOT part: Please be careful!  :^) 

Open the oven, and pull out one of the racks with the preheated pizza stone in place.
Position the pizza peel so it is ALMOST at the back of the stone, then shake the peel forward, and pull it out in one swift movement.

10. Close the oven, and while the first pizza is baking, repeat the steps above to make the second pizza.
When it is ready, deposit it on the other preheated stone.

11. The pizzas should take about 15-20 minutes to cook, depending on your oven.
Remove the pizza from the oven, with the pizza peel. Just quickly put it under the front edge of the pizza, and push the peel forward.

Once the pizza if firmly on the peel, pull it out of the oven.

12. Season the finished pizza with a pinch of coarse salt, and some crushed red pepper, if you like things spicy.

Let the pizza sit for a few minutes, then cut it in wedges with a pizza cutter.

13. Check the other pizza, and remove it when done.