Garlic Bread Crust White Pizza with Fresh Arugula and Lemon Recipe
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Garlic Bread Crust White Pizza with Fresh Arugula and Lemon Recipe

ByLily Carter
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There’s something incredibly comforting about garlic bread and pizza, right? Now imagine combining the two into one mouthwatering dish: my Garlic Bread Crust White Pizza with Fresh Arugula and Lemon recipe. It’s not just any pizza; this one features a garlic-infused crust that crisps up just like your favorite garlic bread, topped with luscious cheeses and that peppery, zesty finish from fresh arugula and lemon. It’s the kind of recipe that turns an ordinary night into something special without a ton of fuss.

I love making this Garlic Bread Crust White Pizza with Fresh Arugula and Lemon recipe when I want something fresh but comforting—a perfect balance of rich, cheesy goodness and bright, peppery greens. It’s fantastic for casual dinners, impressing friends, or whenever you crave a pizza that feels homemade in every delicious bite. Plus, that lemony arugula topping adds a surprising punch that keeps you coming back for seconds.

Ingredients You’ll Need

The magic of this pizza really shines through with each ingredient playing a key role. From the fragrant garlic and herbs in the crust to the trio of cheeses, fresh arugula, and a zing of lemon, everything comes together beautifully. When shopping, look for the freshest mozzarella and vibrant arugula to get the best flavors.

  • Warm water: Essential for activating your yeast. It should feel like warm bath water, not hot, to keep that yeast happy and bubbling.
  • Active dry yeast: This is your dough’s best friend—freshness matters, so check the expiration date for best results.
  • Honey: Adds just a touch of sweetness to feed the yeast and balance flavors.
  • Olive oil: Helps create a luscious crust texture and adds richness; good quality oil makes a difference here.
  • All-purpose flour: The foundation for your dough—unbleached works great for flavor and texture.
  • Garlic powder: Concentrates the garlic flavor in the crust, giving it that signature taste without overpowering.
  • Dried basil: Infuses the dough with an herby aroma which pairs beautifully with the cheeses.
  • Salt: Enhances all the flavors, but don’t go overboard!
  • Fresh garlic cloves: Pressed or finely minced for that fresh, punchy garlic flavor brushed onto the crust.
  • Provolone cheese: Brings a mild, smoky character that melts wonderfully.
  • Fresh mozzarella: Use a good quality ball for creamy, stringy melt that’s a pizza classic.
  • Ricotta cheese: Adds a creamy, slightly sweet creaminess with little dollops here and there.
  • Parmigiano-Reggiano cheese: For that sharp, nutty finish sprinkled on top and baked to golden perfection.
  • Lemon: Both zest and juice brighten everything up—incredibly important for that fresh contrast.
  • Crushed red pepper flakes: Gives just the right amount of heat; you can always add more to taste.
  • Baby arugula greens: Peppery, tender, and fresh, they’re the perfect topping to cut through all the richness.
  • Salt and pepper for seasoning of the arugula, adding balance and lift.

Variations

One of the reasons I keep coming back to this Garlic Bread Crust White Pizza with Fresh Arugula and Lemon recipe is how adaptable it is. Feel free to tweak it based on what you have on hand or your personal cravings—it’s all about making this recipe your own!

  • Swap cheeses: I’ve tried adding fontina or gouda for a different melt and flavor profile, and it’s surprisingly delicious.
  • Make it vegan: Use a plant-based ricotta and mozzarella, skip the parmigiano, and drizzle with nutritional yeast for cheesy notes.
  • Add protein: Toss on some cooked chicken or pancetta before baking if you want to make it heartier.
  • Seasonal greens: Instead of arugula, baby spinach or watercress adds a nice twist, especially when lemon is in season.
  • Spice it up: Mix in some smoked paprika or cayenne to the garlic oil brush for a smoky kick I’ve grown to love.

How to Make Garlic Bread Crust White Pizza with Fresh Arugula and Lemon Recipe

Step 1: Activate Your Yeast and Mix the Dough

Pour warm water into a large bowl and sprinkle the yeast on top, then stir in the honey and olive oil. Let it sit for about 10 minutes until it’s nice and foamy—this means the yeast is alive and kicking. From there, add most of your flour along with garlic powder, dried basil, and salt. Stir until the mixture starts to pull together but remains a bit sticky to the touch. This first step is key for a soft, airy crust, so take your time getting the yeast bubbling.

Step 2: Knead, Rise, and Shape Your Dough

Toss your dough onto a floured surface and knead in the remaining flour until it’s smooth and elastic—think about 5-7 minutes by hand. Lightly oil your bowl so the dough won’t stick, place it inside, and cover it with a towel. Find a warm, draft-free spot and let it rise for an hour to an hour and a half until doubled. Once risen, punch it down gently to release air bubbles, then shape the dough on your baking sheet or pizza pan—my favorite is a rustic free-hand oval. Let it rest for another 10 minutes; this keeps the dough relaxed and easier to shape or dock if needed.

Step 3: Build Your Garlic Bread Crust and Cheese Layers

Preheat your oven to 425°F for pans or 475°F with a pizza stone—this high heat crisps the crust beautifully. Brush the dough surface generously with olive oil, then spread your minced garlic evenly, making sure the bold flavors reach every edge. Next, sprinkle on the provolone, fresh mozzarella, and dollops of ricotta cheese, layering evenly. Finish with parmigiano-reggiano and a sprinkle of lemon zest and crushed red pepper flakes for depth and brightness. This layering is what turns your crust into a flavorful garlic bread crust; don’t skimp on that garlic oil!

Step 4: Bake and Add Fresh Toppings

Slide your masterpiece into the oven and bake for 20-25 minutes (or 15-20 if using a pizza stone), until the cheese is bubbly and golden with those irresistible melty spots. Once out, toss your baby arugula with fresh lemon juice, salt, and pepper, then scatter it right over the warm pizza. The warmth slightly wilts the greens without losing their peppery crunch—trust me, it’s the perfect balance! Slice it up and serve right away while it’s warm, melty, and bursting with contrasting flavors.

How to Serve Garlic Bread Crust White Pizza with Fresh Arugula and Lemon Recipe

A large ball of dough dusted with white flour sits in the center on a white marbled surface, surrounded by small white bowls filled with various ingredients: fresh green arugula leaves in one bowl, golden olive oil in another, finely grated pale yellow cheese, shredded cheese, red chili flakes, white ricotta garnished with thin yellow lemon peel strips, dried green herbs, and a bowl with grated white cheese. Two brown eggs rest near the top right side. Everything is arranged neatly around the dough, making a clear and colorful display of fresh ingredients. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish the pizza with a drizzle of good olive oil and an extra sprinkle of parmigiano-reggiano for a touch of nuttiness. Sometimes, I add a few fresh lemon ribbons for an extra citrus burst and a pinch of red pepper flakes if I’m feeling bold. These small touches really elevate the finished dish and make it look as good as it tastes.

Side Dishes

This pizza pairs wonderfully with simple sides like a crisp green salad or roasted vegetables. I often serve it alongside a lightly dressed fennel and orange salad to keep that fresh citrus theme going, or even a chilled glass of white wine for an easy, elegant meal.

Creative Ways to Present

For a special gathering, I’ve arranged this pizza on a large wooden board surrounded by bowls of extra arugula, lemon wedges, and chili flakes, letting guests customize each slice. Cutting the pizza into smaller, bite-sized pieces also makes it great for parties or casual sharing. The vivid greens and lemon zest create a beautiful, inviting presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

After your pizza cools, I suggest wrapping leftover slices tightly in foil or placing them in an airtight container. You can keep them in the fridge for up to 3 days. Make sure to store the arugula topping separately or add fresh greens when reheating to avoid sogginess.

Freezing

I’ve frozen sliced baked pizza by wrapping each piece in plastic wrap and placing them in a freezer bag. When you want a quick meal, just reheat from frozen—though fresh toppings like arugula are best added after reheating. Freezing works best if you plan to eat leftovers within a month.

Reheating

To keep the crust crisp, I usually reheat slices in a hot skillet over medium heat or in a 375°F oven for about 10 minutes. Avoid microwaving if you want to preserve that crispy, garlic bread crust texture. Top with fresh arugula and a squeeze of lemon just before serving to brighten leftovers.

FAQs

  1. Can I use store-bought pizza dough for this Garlic Bread Crust White Pizza with Fresh Arugula and Lemon recipe?

    Absolutely! While homemade dough gives you that freshest texture and flavor, store-bought dough can save time and still deliver a tasty pizza. Just be sure to brush the dough generously with olive oil and garlic, so you get that signature garlic bread crust flavor.

  2. How important is the lemon in this recipe?

    The lemon is key for balancing the richness of the cheeses and garlic. The zest adds bright notes during baking, and the fresh lemon juice on the arugula provides a refreshing contrast. If you skip it, the pizza can feel heavy, so I really recommend including it for the perfect harmony.

  3. Can I make the garlic bread crust without fresh garlic?

    You can substitute with extra garlic powder if fresh garlic isn’t available. However, fresh pressed garlic gives a punchier, more aromatic flavor that really elevates the crust. If using powder, mix it with olive oil first to help distribute it evenly.

  4. Is this pizza suitable for gluten-free diets?

    This particular recipe calls for all-purpose flour, so it’s not gluten-free as is. But you can experiment with gluten-free pizza dough mixes available at many stores. Just keep in mind gluten-free dough may affect texture and rising times.

  5. What’s the best way to get a crispy garlic bread crust?

    Preheating your oven properly, especially if using a pizza stone, is crucial for a crispy crust. Brushing the dough with olive oil and fresh garlic also helps to create that golden, flavorful crust. Baking at a high temperature ensures the crust crisps up while the cheeses melt perfectly.

Final Thoughts

This Garlic Bread Crust White Pizza with Fresh Arugula and Lemon recipe has become one of my kitchen favorites because it hits all the right notes—crispy, garlicky, cheesy, fresh, and bright. It’s like your favorite garlic bread got an upgrade and met a gourmet pizza for a perfect date night or casual weekend treat. I’m excited for you to try it out and hear how it turned out in your kitchen—trust me, your family and friends will be asking for it again and again!

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Garlic Bread Crust White Pizza with Fresh Arugula and Lemon Recipe

Garlic Bread Crust White Pizza with Fresh Arugula and Lemon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 124 reviews
  • Author: Lily
  • Prep Time: 1 hour 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
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Description

This Garlic Bread Crust White Pizza recipe offers a delightful blend of homemade garlic-infused dough topped with a medley of rich cheeses and a fresh arugula finishing touch. Perfectly crispy on the outside and tender inside, this pizza features provolone, fresh mozzarella, ricotta, and parmigiano-reggiano cheeses, enhanced by vibrant lemon zest and a hint of crushed red pepper for subtle heat. Ideal for a cozy dinner, it combines the comfort of garlic bread with the elegance of a white pizza.

Ingredients

Scale

Dough Ingredients

  • 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
  • 2 garlic cloves, pressed or very finely minced

Cheese and Topping Ingredients

  • 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
  • Lemon juice from the lemon above
  • Pinch of salt and pepper

Instructions

  1. Prepare the Yeast Mixture: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir gently and let the mixture sit until it becomes foamy, approximately 10 minutes. Add 2 1/2 cups of the flour, garlic powder, dried basil, and salt. Stir with a spoon until the dough begins to come together but remains sticky.
  2. Knead the Dough: Transfer the dough to a floured surface and knead in the remaining 1/2 cup of flour with your hands for several minutes until the dough is smooth and elastic. Lightly oil the same bowl and place the dough inside, turning it to coat with oil. Cover with a towel and let it rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
  3. Shape and Rest the Dough: Once risen, punch down the dough and place it back on the floured surface. Roll out or shape the dough with your hands into your desired form (such as a heart shape or rectangle). Transfer to a baking sheet or pizza pan. Cover again with the towel and let rest in a warm place for 10 minutes to relax the dough.
  4. Preheat Oven: Heat your oven to 425°F if using a baking sheet or pan. For a pizza stone, preheat the oven to 475°F and let the stone heat for at least 30 minutes to ensure crisp baking.
  5. Assemble the Pizza: Brush the entire surface of the dough generously with olive oil, reaching all the edges. Evenly distribute the pressed garlic across the crust by brushing it around. Sprinkle the grated provolone cheese across the surface, followed by the sliced or torn fresh mozzarella. Add dollops of ricotta cheese, then sprinkle with grated parmigiano-reggiano. Top with freshly grated lemon zest and crushed red pepper flakes for a subtle heat.
  6. Bake the Pizza: Place the pizza into the oven. Bake for 20 to 25 minutes on the baking sheet or for 15 to 20 minutes if using a pizza stone until the cheese turns golden and bubbles delightfully. Remove the pizza from the oven and optionally sprinkle with additional Parmesan cheese and crushed red pepper flakes to taste.
  7. Prepare Arugula Topping: If desired, toss the baby arugula with fresh lemon juice, and a pinch of salt and pepper. Scatter this mixture on top of the warm pizza to add a fresh, vibrant contrast to the rich cheeses.
  8. Serve: Slice the pizza and serve immediately while warm and flavorful.

Notes

  • For a crispier crust, use a preheated pizza stone and bake at 475°F.
  • Customize toppings by adding your favorite herbs or substituting cheeses.
  • Ensure the water for yeast is warm but not hot to activate yeast properly.
  • Kneading thoroughly helps develop gluten for a better dough texture.
  • The lemon zest and arugula add a refreshing balance to the rich cheeses.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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