I can’t find the recipe for this I ran into on the internet,
but I think all they did was sautée the lemons (sliced very thin)
and garlic in olive oil and use it as topping.
I haven’t been quite that minimalist either of the times I’ve
made this — both times I added some thinly sliced onions and put
parmesan cheese on top.
The one I liked better, I added a teaspoon or so of honey to
the sautée and cooked it long enough that the onions were starting
to caramelize.
That time, I had a Portuguese vinho verde in the
refrigerator, which was exactly the right level of sweet, tart,
and lemony to go with the pizza.
I got Cooking
for Geeks for Christmas, and one of its recommendations for
pizza in a home oven is to cook the crust for 5 minutes before
adding the topping. I’ve been doing that, and it does indeed make
for a better baked crust.
LayMusic.org 