I can't find the recipe for this I ran into on the internet, but I think all they did was sautÃ©e the lemons (sliced very thin) and garlic in olive oil and use it as topping.
I haven't been quite that minimalist either of the times I've made this -- both times I added some thinly sliced onions and put parmesan cheese on top.
The one I liked better, I added a teaspoon or so of honey to the sautÃ©e and cooked it long enough that the onions were starting to caramelize.
That time, I had a Portuguese vinho verde in the refrigerator, which was exactly the right level of sweet, tart, and lemony to go with the pizza.
I got Cooking for Geeks for Christmas, and one of its recommendations for pizza in a home oven is to cook the crust for 5 minutes before adding the topping. I've been doing that, and it does indeed make for a better baked crust.