What is a Meyer Lemon?

Ingredients

• 1 lb. Papa Sal’s pizza dough (sub homemade)
• Flour, for dusting
• 2 cups bite-size broccoli florets
• 1 Tbsp., plus 2 tsp. olive oil, divided
• Salt and pepper
• 2 large garlic cloves, minced
• 4-6 oz. fontina cheese, shredded (sub provolone)
• 1 Meyer lemon, cut into paper thin slices
• 2 Tbsp. parmesan cheese

Instructions

1. Allow pizza dough to sit at room temperature for 30 minutes.
2. Place a pizza stone on the center rack of the oven and preheat to 475˚F. If you don’t have a pizza stone, line a sheet pan with parchment paper.
3. Cut the dough in half, shape into rounds and roll into 8-inch circles, using plenty of flour to keep the dough from sticking to the work surface.
4. Toss the broccoli florets with 2 tsp. of the olive oil and season with salt and pepper to taste. Set aside.
5. If using a pizza stone, set the dough on a well-floured pizza peel or rimless baking sheet. Otherwise, set it on the parchment-lined baking sheet. Drizzle 1 ½ tsp. olive oil onto each pizza and use your hands, or a pastry brush, to cover the dough, allowing 1-inch border for crust.
6. Sprinkle each with half of the garlic and season with salt and pepper.
7. Top each with half of the cheese, broccoli florets and lemon slices*. Sprinkle each with 1 Tbsp. parmesan cheese and cracked black pepper.
8. Transfer prepared pizza to pizza stone (if using) or set baking sheet in oven and bake for 10-12 minutes, or until cheese melts and crust is golden brown. Bake one at a time, if necessary.
9. Remove and let stand for 2-3 minutes before slicing.

*You can remove the peel and pith of the lemons, if desired.