hello, pretty.

Citrus season means Meyer lemon season... which means me going nuts with the lemon recipes.
I love meyer lemons in particular because the skin is so thin it just needs a teeny bit of romancing and it's totally edible. By "romance" of course, I mean preserving, candying or roasting at super high temperatures. I love roasting them along with fennel and chicken, juicing them for quick vinaigrette and zesting them into just about everything.

My first experiment I couldn't wait to try was this recipe from martha. The idea of the lightness from lemon and the creamy richness of cheese together is just mouth watering to me. I decided to make it vegan for a friend who was visiting for the weekend.

Needless to say, this went fast.

Lemony Winter Pizza
whole wheat pizza dough (ok, I used white this time)
1/2 cup vegan bechamel (w/ a handful of mozzarella daiya and raw minced garlic clove added in)
1/2 cup more shredded mozzarella daiya
1/4 of a raw, red onion, thinly sliced
1/4 Meyer lemon, very thinly sliced and seeded
1 tsp fresh rosemary
fresh cracked pepper &salt

1. Preheat oven (and stone if you have one) to 500 degrees (or as high as it can go).

2. While preheating, make bechamel and stretch dough to fit on stone.

3. Spread thin layer of bechamel onto dough and cover with remaining ingredients, cheese first, seasoning last.

4. Bake for 10-15, until cheese is melted and bubbly. Let sit to avoid cheese burns, chow down!


ps... you'll have to excuse my photo quality for a bit, camera decided to just stop working so my cell phone is making (almost) due for now.