This Lemon Chicken Pizza is perfect for spring, it is just bursting with fresh flavors and vibrant colors. Lemon cream sauce, artichokes, arugula, and feta.
A New Mix of Pizza Flavors
We made this Lemon Chicken Pizza yesterday for Pi Day and it was so tart and yummy. It is the perfect spring pizza, just bursting with fresh flavors and vibrant colors. The pie can be made as a easy lunch, or a fun dinner.
We started with Elise’s amazing pizza dough then layered on a lemon cream sauce. Next we sprinkled it with shredded mozzarella cheese, thinly sliced lemons, artichoke hearts, sliced lemon pepper chicken and feta cheese. After baking we topped it with some fresh arugula.
Lemon on Pizza? Is That Allowed?
I know lemon on a pizza is not typical but it is oh so good! That was my favorite part. My mouth is watering just typing about it. My kids even loved it, as long as they could pick off the arugula. 🙂 They don’t know what they are missing. There is a slice left in the fridge that no one better touch! I called it first!
For the Lemon Cream Sauce:
- In a small sauce pan over medium heat, bring all ingredients except the cheese and lemon juice to low boil. Remove from heat and stir in the cheese and lemon juice until cheese completely melts into the sauce.
For the Pizza:
- Roll dough out into a large circle and place onto a large cookie sheet or pizza pan. Spread the top evenly with lemon cream sauce, then top with mozzarella cheese, lemon slices, artichoke hearts, lemon pepper chicken, and feta cheese.
- Bake at 400 degrees for 18 to 25 minutes. Dough should be completely cooked in the center and cheese should be melted, if not add more time.
- When fully cooked, let sit for 5 minutes before slicing. Then top with pieces of arugula lettuce.