A few years ago I heard about Meyer lemons for the first time. I had no idea what all the hype was about, assuming they were just like any other lemon, but once I finally got my hands on some, sliced one open and took a taste, I understood the cult-like following this little citrus fruit had amassed.
Meyer lemons are much sweeter and way less tangy than a traditional lemon — you can literally eat the rind if you wanted to, it’s that mellow. Combined with the salty prosciutto, garlicky spinach and pungent blue cheese on this pizza, their bright, sweet flavor brings the perfect balance to each slice.
Meyer lemon-prosciutto pizza recipe
Prep time: 10 minutes | Bake time: 25 minutes | Total time: 35 minutes
- 1 pound store-bought pizza dough
- 2 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, chopped
- 6 ounces baby spinach
- 1-1/2 cups grated mozzarella
- 1/8 pound sliced prosciutto
- 1/3 cup crumbled blue cheese
- 6 slices Meyer lemon
- Grated Parmesan, for topping
- Heat the oven to 450 degrees F.
- Roll the pizza dough out into a circle on a well-floured surface, and transfer it to a greased baking sheet.
- To a large skillet over medium heat, add 1 tablespoon of the olive oil. Once the oil is hot, add the garlic and spinach, and cook until just wilted.
- Spread an even layer of the mozzarella on the pizza dough.
- Add the wilted spinach on top of the mozzarella.
- Next, tear the prosciutto into pieces, and place them on top of the spinach layer.
- Add the blue cheese crumbles and then the Meyer lemon slices.
- Grate a bit of Parmesan on top, and then bake for about 25 minutes, until the edges are golden brown and the middle of the pizza is cooked through.
- Let sit for 2 minutes before slicing.