Spread the lemon curd over the pizza base leaving approx 25mm around the edge
Sprinkle a little caster sugar over the edges of the dough
Place on the pizza peel and pop in the pizza oven for around 20 seconds before rotating for an even cook
After approx 1 minute or when the edges are golden, remove from the oven using the pizza peel and allow to cool for at least 5 minutes - this will be molten sugar at this point and will burn if eaten too soon!
When cooled slightly and the curd has solidified again then grate the zest of a lemon over the pizza and decorate with fresh basil leaves
Add the juice of a lemon and a tablespoon of lemon curd to a tub of creme fraiche and mix together. You can substitute the lemon juice for limoncello if preferred! Put 5 spoonfuls of the creme fraiche mix over the top of the pizza to decorate. Slice into 6-8 portions and serve warm.
The luxury versions of lemon curd are the best to use if you can or you can your own lemon curd if preferred.
1 dough ball (or prepared pizza base) rolled out to 6-8 inches diameter
3-4 Tbs lemon curd
a little caster sugar for sprinkling
1 small tub creme fraiche
1 lemon for juicing and zesting
1 shot of Limoncello if preffered
Basil leaves to garnish