Preserved Lemon Paste

Process

1. For a 10” pizza use half of a preserved lemon, peel only
   1. Remove pulp completely
   2. Rinse the peel briefly
   3. Mince very finely
   4. Mix with the olive oil, should loosen so that it’s soft, spreadable, but textured - like coarse mustard.
2. To apply on pizza either:
   1. After the tomato paste, thin streaks/smears of the lemon, aiming for 20-30% surface coverage
   2. Dotted on top of all the toppings

Notes

Pairs especially well with:

• Mushrooms
• Fennel
• anchovy / anchovy-tomato paste