If you love the idea of combining the crispy indulgence of garlic bread with the melty, cheesy goodness of pizza, then you are going to adore this Garlic Bread Crust White Pizza with Lemon Zest and Arugula Recipe. It’s a vibrant twist on a classic white pizza, where the garlic-infused crust acts like a savory hug for creamy provolone, fresh mozzarella, and ricotta cheeses, all brightened up with fresh lemon zest and a peppery arugula finish. This recipe strikes the perfect balance between comfort and freshness, making every bite a delicious celebration of flavors and textures that’s sure to become a fast favorite in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
This Garlic Bread Crust White Pizza with Lemon Zest and Arugula Recipe calls for simple, easy-to-find ingredients that come together to create an incredibly flavorful masterpiece. Each ingredient plays a crucial role, from the yeast that gives the crust its airy texture to the lemon zest that adds that unexpected pop of brightness.
- Warm water: Activates the yeast and helps form a smooth dough.
- Active dry yeast: The magic behind the fluffy rise of the garlic bread crust.
- Honey: Adds subtle sweetness to balance the savory elements.
- Olive oil: Brings moisture and richness to the dough and topping.
- All-purpose flour: The sturdy foundation for your perfect pizza base.
- Garlic powder: Infuses the dough with a subtle savory depth.
- Dried basil: Offers a fragrant hint of herbaceous flavor.
- Salt: Enhances all the natural flavors in the dough and toppings.
- Fresh garlic cloves: Pressed to maximize that irresistible garlic aroma in the crust.
- Provolone cheese: Grated fresh for a mild, melty base cheese layer.
- Fresh mozzarella: Adds gooey, luscious bubbles of creaminess.
- Ricotta cheese: Dotted throughout for a soft, slightly tangy contrast.
- Parmigiano-Reggiano: Sprinkled to bring nutty, salty notes.
- Lemon zest: Grated fresh for a bright citrus twist that lifts the whole pizza.
- Crushed red pepper flakes: Just enough heat to keep things exciting.
- Baby arugula greens: Tossed in lemon juice to add peppery, fresh crunch on top.
- Lemon juice: Freshly squeezed to awaken the greens and add zing.
- Pinch of salt and pepper: Balances and complements the arugula’s natural pepperiness.
How to Make Garlic Bread Crust White Pizza with Lemon Zest and Arugula Recipe
Step 1: Prepare the Dough
Begin by combining warm water, active dry yeast, honey, and olive oil in a large bowl. Let this mixture sit until it becomes foamy, about 10 minutes, signaling that the yeast is happily working. Then, stir in the majority of your flour along with garlic powder, dried basil, and salt. You’ll want to mix until the dough just starts coming together but stays a bit sticky, setting the stage for that soft, garlicky bread crust we’re after.
Step 2: Knead the Dough
Turn your dough out onto a floured surface and fold in the rest of the flour. Knead with your hands for several minutes until it transforms into a smooth and elastic ball. Gently oil your bowl, place the dough inside, turn to coat, and cover it for its first rise. Find a cozy warm spot and let it double in size over 1 to 1 1/2 hours—this patience pays off with a gorgeous airy texture.
Step 3: Shape the Dough
After the dough has risen, gently punch it down and place it back on the floured surface. Roll or shape it however you like—whether classic round, rustic rectangle, or even a heart if you’re feeling romantic. Transfer to your baking sheet or pizza pan, cover again, and let it rest for 10 minutes to relax the gluten, which helps create a tender, crisp crust.
Step 4: Preheat the Oven
Crank your oven up to 425°F if using a baking pan or sheet. If you’re lucky enough to have a pizza stone, heat it to 475°F and allow it to get scorching hot for at least 30 minutes. This extra heat will give you that irresistible crispness beneath your white pizza.
Step 5: Assemble the Pizza
Brush the entire dough surface generously with olive oil, making sure to reach every edge—this is the start of your garlic bread crust magic. Spread pressed fresh garlic all over, then shower the pizza with grated provolone cheese. Add torn or sliced fresh mozzarella followed by dollops of ricotta. Sprinkle the parmigiano-reggiano across the top, then finish with fresh lemon zest and crushed red pepper flakes to awaken the flavors with a subtle zing and mild heat.
Step 6: Bake to Perfection
Slide your pizza into the oven and bake for 20 to 25 minutes on a baking sheet or 15 to 20 minutes on a pizza stone until the cheese bubbles and turns delightfully golden. Once baked, you can sprinkle more Parmesan and red pepper flakes to suit your taste, elevating every slice even further.
Step 7: Add Fresh Greens
Finishing touches are everything! Toss baby arugula with fresh lemon juice, a pinch of salt, and pepper. Scatter this vibrant, peppery salad atop the warm pizza to create a refreshing contrast to the rich cheeses and garlicky crust that truly brings this Garlic Bread Crust White Pizza with Lemon Zest and Arugula Recipe to life.
Step 8: Serve and Enjoy
Slice up your masterpiece and serve immediately while those cheeses are warm and melty. This pizza shines best fresh from the oven, delivering that combination of crispy, gooey, tangy, and peppery in every bite.
How to Serve Garlic Bread Crust White Pizza with Lemon Zest and Arugula Recipe
Garnishes
Besides the arugula, a light drizzle of extra virgin olive oil or a sprinkle of freshly cracked black pepper on top adds layers of flavor and visual appeal. If you love herbs, torn fresh basil leaves scattered just before serving echo the dried basil inside the crust for an herbaceous bonus.
Side Dishes
This pizza pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a simple roasted vegetable medley. Something light and fresh will complement the richness of the cheeses and garlic butter crust, ensuring a perfectly balanced meal.
Creative Ways to Present
Impress your guests by serving this pizza on a wooden board garnished with extra lemon ribbons or whole garlic cloves roasted in olive oil. For a fun twist, try cutting the pizza into smaller squares as an appetizer for parties or a delightful finger food experience.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator to keep the garlic bread crust from drying out. The pizza stays delicious for up to 3 days, perfect for a quick lunch or dinner later in the week.
Freezing
You can freeze the dough before rising or bake the whole pizza and freeze slices individually. When freezing the dough, wrap it tightly and store for up to a month. For baked pizza, flash freeze slices on parchment, then transfer to a freezer-safe bag to maintain freshness and prevent sticking.
Reheating
Reheat leftover Garlic Bread Crust White Pizza with Lemon Zest and Arugula Recipe in a skillet over medium heat or in an oven at 375°F until warmed through and the crust is crisp again. Avoid the microwave, which can make the crust soggy and diminish the glorious texture you worked hard to create.
FAQs
Can I use frozen pizza dough for this recipe?
While fresh dough makes the best garlic bread crust texture, frozen dough can work in a pinch. Just make sure to thaw and allow it to come to room temperature before shaping and baking.
What if I don’t have provolone cheese? What’s a good substitute?
Fontina, Monterey Jack, or even mild mozzarella can stand in for provolone, bringing a similar creamy melt and mild flavor that won’t overpower the lemon and garlic notes.
Can I make this pizza vegan or dairy-free?
Absolutely! Swap the cheeses for your favorite plant-based alternatives and use a dairy-free ricotta. The garlic bread crust and lemon zest will still shine through beautifully.
How do I get a crispier crust?
Using a pizza stone and preheating it thoroughly really helps crisp up the crust. Also, avoid overloading the dough with wet toppings, and bake at a high temperature for that perfect crunch.
Is the arugula necessary on top?
It’s optional but highly recommended! The peppery arugula dressed with lemon juice adds a fresh brightness that balances the rich cheeses and garlic-infused crust wonderfully.
Final Thoughts
This Garlic Bread Crust White Pizza with Lemon Zest and Arugula Recipe is one of those comforting yet sophisticated dishes that feels special enough for guests but easy enough for a weeknight dinner. The marriage of garlicky, buttery crust with melty cheese and the lift of lemon and arugula makes it a slice of pure joy. So grab your ingredients, roll up your sleeves, and prepare to fall in love with pizza all over again!
Print
Garlic Bread Crust White Pizza with Lemon Zest and Arugula Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Description
This Garlic Bread Crust White Pizza features a homemade soft yet crispy garlic-infused crust topped with a luscious blend of provolone, fresh mozzarella, ricotta, and parmesan cheeses, finished with fresh lemon zest, a hint of red pepper flakes, and optional peppery arugula for a bright, fresh contrast. Perfectly baked to golden bubbly perfection, this pizza combines rich, savory flavors with a subtle citrus kick.
Ingredients
For the 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
For the 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 dressing)
- Pinch of salt and pepper (for arugula dressing)
- Olive oil (for brushing dough surface)
Instructions
- Prepare the Dough: 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 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 the 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 evenly over 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.
- Add Greens (Optional): 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
- The dough can be made ahead and refrigerated overnight for more developed flavor.
- Using a pizza stone can improve the crust crispiness but requires preheating for at least 30 minutes.
- Fresh garlic is essential for the garlic bread crust flavor; avoid garlic powder in the topping for best taste.
- If arugula is not preferred, fresh basil or spinach can be used as alternative greens.
- Adjust red pepper flakes to taste based on your heat preference.
- For a crispier crust, bake longer but watch carefully to avoid burning the cheese.
