Lemon Artichoke Arugula Pizza Recipe
Lemon Artichoke Arugula Pizza combines mozzarella, garlic, artichoke hearts, and lemon zest on homemade pizza dough.Bake at 500°F for 12–14 minutes until golden and crisp.Finish with fresh arugula, Parmesan, lemon juice, and red pepper flakes.
Ingredients
- 1 lb pizza dough at room temperature
- 3 tablespoons olive oil
- 8 cloves garlic minced
- 3 cups shredded mozzarella cheese
- 14 ounces quartered artichoke hearts drained and patted dry
- Zest of 1 lemon
- 2 to 3 cups baby arugula
- 1/3 cup freshly grated Parmesan cheese
- Freshly squeezed lemon juice
- Dash of crushed red pepper flakes
- Sea salt to taste
- Fresh basil for garnish, optional
- Flour for shaping and transferring the dough
Instructions
- Place a pizza stone in the oven, if using, and preheat the oven to 500°F. If you do not have a pizza stone, prepare a baking sheet instead.
- Bring the pizza dough to room temperature. Divide it into two equal pieces to make two smaller pizzas.
- On a lightly floured surface, gently press one dough ball with your fingertips, then stretch it into a 10- to 12-inch circle. Avoid stretching the dough too thin.
- Lightly flour a pizza peel or the back of a rimmed baking sheet. Transfer the shaped dough onto it.
- Divide the toppings between the two pizzas. Brush the center of the dough with olive oil, leaving a small border around the edge.
- Sprinkle the minced garlic evenly over the dough, followed by the shredded mozzarella.
- Arrange the drained artichoke hearts over the cheese and finish with fresh lemon zest.
- Carefully transfer the pizza to the hot pizza stone, or place the baking sheet in the oven. Bake for 12 to 14 minutes, or until the crust is golden brown and the bottom is crisp.
- Remove from the oven and immediately top with baby arugula, Parmesan, a squeeze of fresh lemon juice, crushed red pepper flakes, and a little sea salt.
- Garnish with fresh basil if desired, slice, and serve immediately.
Notes
For the best texture, serve this pizza immediately while the crust is crisp and the mozzarella is warm. A drizzle of extra-virgin olive oil just before serving adds a lovely finishing touch.
For a slightly milder version, reduce the garlic or omit the crushed red pepper flakes. You can also use baby spinach in place of arugula or add a few thinly sliced mushrooms for another vegetarian variation.