If you have been searching for a truly spectacular and fresh take on pizza night, the Garlic Bread Crust White Pizza with Lemon and Arugula Recipe is destined to become your new favorite. This vibrant dish uniquely combines the comforting, garlicky goodness of a bread crust infused with herbs with layers of rich, creamy cheeses, bright lemon zest, and the peppery bite of fresh arugula. Each bite bursts with flavor, texture, and just the right touch of zest, making this white pizza a celebration of freshness and indulgence that feels both simple and sublime.
Ingredients You’ll Need
This Garlic Bread Crust White Pizza with Lemon and Arugula Recipe uses ingredients that are straightforward but essential, ensuring every element plays a key role in shaping the pizza’s luscious taste, perfect texture, and inviting color. Here’s what you’ll need:
- Warm water (1 1/8 cups): Activates the yeast to give the dough that perfect rise and soft crumb.
- Active dry yeast (3 teaspoons): The magic behind the fluffy, airy bread crust that holds all toppings beautifully.
- Honey (1 tablespoon): Adds a subtle sweetness to balance the garlic and lemon bright notes.
- Olive oil (1 tablespoon + extra for brushing): Provides moisture and a silky richness to both the dough and the crust’s golden finish.
- All-purpose flour (3 cups): The sturdy base for a crust that’s crisp on the edges and tender inside.
- Garlic powder (1 teaspoon): Infuses the dough gently with that beloved garlic aroma.
- Dried basil (1 teaspoon): A fragrant herb that adds a subtle earthiness supporting the fresh toppings.
- Salt (1 teaspoon): Elevates all the flavors and balances the sweetness and acidity.
- Fresh garlic cloves (2, pressed or finely minced): Brushed on for an intense garlic punch in every bite.
- Freshly grated provolone cheese (2 cups): Melts beautifully, bringing a mild tang and creamy texture.
- Fresh mozzarella (8 ounces): Offers that iconic gooey stretch and delicate richness essential to white pizza.
- Ricotta cheese (3/4 cup): Adds a luscious, creamy dollop that contrasts the other melted cheeses.
- Parmigiano-Reggiano cheese (1/3 cup, freshly grated): Sprinkled on top, it introduces a nutty sharpness to finish the layers.
- Lemon (zest and juice of 1): Brightens the entire pizza with fresh citrus notes, balancing the richness.
- Crushed red pepper flakes (1/2 teaspoon plus more for sprinkling): Provide a gentle kick of heat that livens up the flavors.
- Baby arugula greens (2 cups): Tossed with lemon juice, they add a peppery, fresh bite contrasting the cheese.
- Pinch of salt and pepper: Season the arugula for a perfect finishing touch to your pizza.
How to Make Garlic Bread Crust White Pizza with Lemon and Arugula Recipe
Step 1: Prepare the Dough
Begin by activating your yeast in warm water with honey and olive oil—this foamy mixture is the foundation of your airy, soft crust. Then, incorporate most of the flour with garlic powder, dried basil, and salt, stirring until it just starts to form a sticky dough. This step ensures your crust carries layers of subtle garlic and herbal flavor right from the beginning.
Step 2: Knead the Dough
Transfer your dough to a floured surface and knead in the remaining flour until it becomes smooth and elastic. The kneading develops the gluten, giving you that perfect balance between chewy and tender. After kneading, coat your dough lightly with oil, cover, and let it rise comfortably until it doubles in size—this patience rewards you with a wonderfully light texture.
Step 3: Shape the Dough
Once your dough has risen, gently punch it down and shape it into your desired form—be it round, rectangular, or even heart-shaped to impress someone special. Let it rest under a towel, allowing the gluten to relax for a tender crust that will bake evenly.
Step 4: Preheat the Oven
Preheat your oven to either 425°F for a baking sheet or 475°F if you’re lucky enough to have a pizza stone. A preheated stone will give your crust an enticing crispness and a beautiful color.
Step 5: Assemble the Pizza
Brush every inch of your dough generously with olive oil, then spread the freshly pressed garlic evenly across the surface to maximize the flavor. Layer your cheeses starting with provolone, followed by mozzarella, ricotta dollops, and finish with a sprinkling of parmigiano-reggiano. Don’t forget to add the freshly grated lemon zest and crushed red pepper flakes before baking to brighten and spice things up.
Step 6: Bake to Perfection
Bake your pizza until the cheese bubbles and takes on golden patches—about 20 to 25 minutes on a baking sheet or slightly less when using a stone. The result is irresistible: bubbly, golden cheese atop a fragrant garlic bread crust.
Step 7: Add Fresh Arugula
Just before serving, toss your baby arugula with a squeeze of lemon juice and a pinch of salt and pepper, then scatter it over the warm pizza. This fresh, peppery green brings an unexpected crisp bite, perfectly balancing the richness of the cheeses and the zest of lemon.
How to Serve Garlic Bread Crust White Pizza with Lemon and Arugula Recipe
Garnishes
A sprinkle of extra parmigiano-reggiano right after baking makes for an elegant touch, while a few more red pepper flakes add a welcomed pop of heat. You could also add thinly shaved lemon ribbons for a citrusy aroma that gently perfumes each slice as it’s served.
Side Dishes
This pizza pairs wonderfully with light, fresh sides like a crisp mixed green salad with a lemon vinaigrette or roasted vegetables that complement the garlic and lemon notes. A chilled glass of crisp white wine or sparkling water with lemon would make the meal feel even more special.
Creative Ways to Present
Serve your Garlic Bread Crust White Pizza with Lemon and Arugula Recipe on a wooden board to emphasize its rustic charm. Adding whole lemon wedges alongside allows guests to add extra freshness if they wish. For a party, cut the pizza into small, shareable squares or strips for easy, convivial snacking.
Make Ahead and Storage
Storing Leftovers
Store any leftover pizza in an airtight container or tightly wrapped in plastic wrap in the refrigerator. It will keep well for up to 3 days while maintaining much of its fresh flavor and texture.
Freezing
If you want to save extra pizza for longer, freeze it by wrapping slices individually in plastic wrap and placing them in a freezer-safe bag. Frozen pizza slices can last up to one month, perfect for quick, flavorful meals later on.
Reheating
For the best results when reheating, use an oven or toaster oven preheated to 375°F and warm the pizza for about 10 minutes, allowing the crust to crisp back up and the cheeses to soften nicely again. Avoid microwaving if possible, to keep that signature garlic bread crust texture.
FAQs
Can I use pre-made pizza dough for this recipe?
Absolutely! While the homemade dough adds a special touch with its garlic and basil, pre-made dough can be a great shortcut. Just brush on extra olive oil and garlic as described to maintain that signature flavor.
Is this pizza gluten-free?
This recipe uses traditional all-purpose flour, which contains gluten. However, you can experiment with gluten-free pizza dough alternatives, though the texture and rise may vary.
Can I substitute the cheeses?
Feel free to swap in similar cheeses like fontina or gouda for provolone, and fresh burrata instead of mozzarella for a creamier experience. Just keep the balance of mild and rich cheeses for the best result.
What if I don’t like spicy food? Can I skip the red pepper flakes?
Yes, the crushed red pepper flakes are optional and can be adjusted or omitted based on your spice preference. The pizza still shines brightly without the heat.
How important is the lemon in this recipe?
The lemon adds a signature bright note that cuts through the richness of the cheeses, making the pizza feel fresh and balanced. Fresh lemon zest and juice elevate the overall experience, so it’s highly recommended not to skip it.
Final Thoughts
Making this Garlic Bread Crust White Pizza with Lemon and Arugula Recipe is like inviting a burst of sunshine into your kitchen. It’s a fantastic way to combine simple, wholesome ingredients into something truly spectacular and refreshing. I can promise that once you try this pizza, it will become a beloved staple you’ll want to make again and again. So grab your ingredients, roll up your sleeves, and get ready to enjoy a pizza that feels both indulgent and vibrant with every cheesy, garlicky, lemony slice.
Print
Garlic Bread Crust White Pizza with Lemon and Arugula Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Garlic Bread Crust White Pizza is a delightful twist on classic pizza, featuring a garlic-infused crust topped with a medley of creamy provolone, fresh mozzarella, ricotta, and Parmesan cheeses. Accented with fresh lemon zest, crushed red pepper flakes, and optional baby arugula for brightness, this recipe combines rich flavors in a warm, bubbly, and cheesy pie perfect for sharing.
Ingredients
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon salt
Toppings
- 2 garlic cloves, pressed or very finely minced
- 2 cups freshly grated provolone cheese
- 1 (8 ounce) ball fresh mozzarella, sliced or torn into pieces
- 3/4 cup ricotta cheese
- 1/3 cup freshly grated parmigiano-reggiano cheese
- 1 lemon, zest freshly grated or sliced into thin ribbons
- 1/2 teaspoon crushed red pepper flakes, plus more for sprinkling
- 2 cups baby arugula greens (optional)
- Lemon juice from the lemon above (for arugula)
- Pinch of salt and pepper (for arugula)
Additional
- Olive oil (for brushing the dough and coating the bowl)
Instructions
- Prepare the Dough: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir gently and let sit for about 10 minutes until the mixture becomes foamy, indicating the yeast is active. Add 2 1/2 cups flour, garlic powder, dried basil, and salt, stirring until the dough begins to come together but remains sticky.
- Knead the Dough: Transfer the dough onto a floured surface. Knead in the remaining 1/2 cup flour by hand for several minutes until the dough is smooth and elastic. Lightly oil the bowl and place the dough inside, turning to coat with oil. Cover with a towel and let it rise in a warm spot for 1 to 1 1/2 hours until it doubles in size.
- Shape the Dough: After rising, punch down the dough and place it back on the floured surface. Shape the dough into your preferred form such as a heart or rectangle. Transfer to a baking sheet or pizza pan. Cover again with a towel and let rest for 10 minutes to relax the dough.
- Preheat the Oven: Preheat the oven to 425°F if using a baking sheet or pan, or to 475°F if using a pizza stone. For the pizza stone, allow at least 30 minutes of heating to ensure it’s hot enough for a crisp crust.
- Assemble the Pizza: Brush the entire dough surface generously with olive oil, spreading it to the edges. Evenly distribute the pressed garlic over the crust with a brush. Sprinkle grated provolone cheese, followed by fresh mozzarella pieces, dollops of ricotta cheese, and a sprinkling of parmigiano-reggiano. Top with freshly grated lemon zest and crushed red pepper flakes to add subtle heat.
- Bake the Pizza: Place the pizza in the oven. Bake for 20 to 25 minutes if using a baking sheet, or 15 to 20 minutes with a pizza stone, until the cheese melts, bubbles, and turns golden. Remove from the oven and optionally sprinkle additional Parmesan and crushed red pepper flakes to taste.
- Add Greens (Optional): If desired, toss the baby arugula with fresh lemon juice, salt, and pepper. Scatter the arugula mixture on top of the warm pizza to add a vibrant fresh contrast.
- Serve: Slice the pizza and serve immediately while warm and flavorful for the best taste and texture experience.
Notes
- Letting the dough rise fully is crucial for a light and airy crust.
- Preheating the pizza stone ensures a crispier crust if using one.
- You can adjust the amount of crushed red pepper flakes to control the heat level.
- The arugula topping is optional but adds a fresh, peppery finish to balance the rich cheeses.
- Use freshly grated cheeses for optimal flavor and melting quality.
