Pizziccata, or piccazza, or pizza piccata
It started with an innocent question, fueled perhaps by a too strong Blue Moon cocktail: “Can you put lemon slices on a pizza?”
I thought immediately of chicken piccata, a dish notable for including whole lemon slices — rind and all, in the sauce. If it works over pasta, it should work on pizza too.
I took a lemon, cut off its end, and sliced it paper-thin on the mandoline, then did the same with a zucchini. After shaping the pizza dough, I drizzled it with olive oil and added the lemon and zucchini slices haphazardly, along with some capers — also inspired by the piccata sauce. For cheese, I happened to have halloumi, which worked well, but I imagine mozzarella or any other melting cheese of mild flavor would work fine. Finishing the cooked pie with red pepper flakes added a touch of heat.
And so the Piccazza was born. Lemon and capers are a great combination and putting them on pizza didn’t diminish it any. Our lemon that night happened to be one with an extra-thick rind which meant more bitter pith. Not really a problem since the slices are so thin, but making it again I might feel for a more thin-skinned lemon, or use a Meyer lemon with its slight rind. But I will make it again.