Bright lemon pizza with creamy mozzarella, artichokes and pine nuts! This post may contain affiliate links, please see our privacy policy for details.
Press out your pizza dough onto a parchment paper lightly dusted with flour.
Drop about 1 teaspoon of lemon pesto at a time onto the pizza in little blobs a few inches apart evenly over the pizza dough. With the back of a spoon gently smear them out. The idea is to leave some thicker and thinner areas so the pizza is about 75% covered in lemon pesto with some bare spots.
Thinly slice the lemon into rounds nearly paper thin. You'll need about 6 slices. Slice the rounds into half or quarters and set aside.
Slice the artichokes into slices about 1/4 inch thick. If you are using frozen artichokes season lightly with salt and a little squeeze of lemon juice. Evenly spread the sliced artichokes over the pizza and lemon pesto.
The mozzarella I use comes sliced, I like to tear the slices in half or thirds and place evenly around the pizza. Evenly cover with the cheddar cheese.
Top the pizza with the lemon slices and pine nuts.
If you are using one, add a baking stone to the oven and preheat to 450℉.
Bake the pizza for 12-15 minutes turning half way.
Cool on a cooling rack so the bottom does not get soggy for 5 minutes before cutting and serving. Optional extras, drizzle with hot honey for a sweet and spicy kick or a sweet and tart balsamic reduction, slice and enjoy.