Slice the fresh mozzarella into ½-inch thick pieces and pat dry to remove excess moisture.

Stretch the pizza dough to a rectangle, approximately 9 x 13 inches, about ¼ inch thick.

Combine olive oil, a splash of water, chopped parsley, minced garlic, lemon zest, and lemon juice in a jar. Season with salt and black pepper, seal, and shake.

Create dimples in the stretched dough and drizzle the brine over the base. Distribute mozzarella slices evenly.

Preheat oven to 475°F (245°C) and bake the pizza for 8–10 minutes until cheese is bubbly and golden.

Remove from oven, squeeze fresh lemon juice over top, sprinkle with Parmesan and parsley, and let cool slightly before slicing.