This citrus fruit can elevate your pizza lineup
Few items bring as much life to a kitchen – be it commercial or even at home – than the humble lemon. This citrus fruit is revered in a variety of cuisines and applications for its scent, flavor and even cleaning properties.
In our segment of the foodservice business, we often use a squeeze of lemon to bring life to a freshly made Alfredo sauce or a plate of calamari. But don’t sleep on lemon as an ingredient in your pizza repertoire.
It is thought that lemons originated in India, but they were introduced to southern Italy around 200 AD. On the Amalfi Coast, lemons are used in pasta dishes, desserts, risottos, salads and, of course, in the the bright and sweet Italian liqueur Limoncello.
If you haven’t used lemon much in your pizzeria kitchen, we’re here to change that with some can’t-miss recipes. As always, use these as a jumping off point for experimentation until you find what works with your customer base.
Fresh Lemon, Manchego and Artichoke Pizza
Courtesy of Chris Decker
Get the Fresh Lemon, Manchego and Artichoke Pizza recipe.
Lemon Bars
Spring Lemon Garlic Penne
Get the Spring Lemon Garlic Penne recipe.
Lemon Bars
JEREMY WHITE is Editor-In-Chief of Pizza Today.
