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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
