Always check the labels of the products you use.
Method
- 1
Heat. Set the oven to 230 °C (place a pizza stone inside if you have one; if using a tray, brush it lightly with 5 ml oil).
- 2
Roll thin. Roll the 340 g dough very thinly to about 4 mm thickness and roughly 30 cm across, then transfer to the tray or a floured peel.
- 3
Top. Cover the entire base with thin, overlapping slices of the 3 lemons (pips removed), grind ½ tsp ground black pepper across the surface and drizzle with 15 ml oil.
- 4
Bake. Bake for 15 to 20 minutes until the base becomes brown and crisp; if the lemon begins to brown too quickly, lay foil loosely across the top.
- 5
Cool. Allow the pizza to cool slightly, spread 120 g crème fraîche over the surface and scatter the 2 tbsp finely chopped chives across the top.
- 6
Slice. Cut into wedges and serve.
Storage
Keep leftovers chilled and eat within 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 51 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- pizza stone or rimmed baking tray
- rolling pin
- very sharp knife or mandoline
- foil
- offset spatula or spoon
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 193 kcal |
| Protein | 3.5 g |
| Carbohydrate | 23.7 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 9.5 g |
| of which saturates | 4.5 g |
| Fibre | 1.6 g |
| Salt | 0.43 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
