I was inspired by a picture of a lemon pizza I saw in La Cucina Italiana magazine and decided to make a flatbread style pizza with thinly sliced organic lemons, shaved onions, prosciutto and a simple garlic and olive oil drizzle under the cheese. I added a little crushed red pepper for some spice, plus fresh mozzarella, grated fontina, ricotta mixed with lemon juice and a sprinkle of basil. This was unbelievable! The lemons became really sweet and zesty. I think next time I may add some sliced figs as well. I used the A16 recipe for dough, and rolled it out really thin with a rolling pin, placed it on a peel with some cornmeal on parchment paper, then added the toppings and cooked it at 550 on the Big Green Egg for about 8 minutes.