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
Scale
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.
