Lemon Artichoke Arugula Pizza Recipe
Introduction
This Lemon Artichoke Arugula Pizza offers a bright and fresh twist on classic pizza. With tangy lemon zest, tender artichokes, and peppery arugula, it’s a vibrant, flavorful meal perfect for any pizza lover looking for something light yet satisfying.
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, to taste
- Dash of crushed red pepper flakes
- Sea salt, to taste
- Fresh basil, for garnish (optional)
Instructions
- Step 1: Preheat your oven to 500°F. If you have a pizza stone, place it in the oven to heat. If not, a baking sheet will work fine.
- Step 2: Divide the room temperature dough into two equal pieces. On a lightly floured surface, gently stretch one piece into a 10 to 12-inch circle without over-stretching.
- Step 3: Lightly flour a pizza peel or the back of a baking sheet and place the stretched dough on it.
- Step 4: Brush olive oil evenly over the dough’s center and sprinkle the minced garlic on top. Add shredded mozzarella cheese evenly over the surface.
- Step 5: Arrange quartered artichoke hearts over the cheese and sprinkle with lemon zest.
- Step 6: Transfer the pizza carefully onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12 to 14 minutes, until the crust is golden and cooked through.
- Step 7: Remove the pizza from the oven. Top with baby arugula, grated Parmesan, a squeeze of fresh lemon juice, crushed red pepper flakes, and a pinch of sea salt.
- Step 8: Garnish with fresh basil if desired. Slice and serve immediately.
Tips & Variations
- For a crispier crust, let your dough sit at room temperature for at least an hour before shaping.
- Substitute artichoke hearts with marinated sun-dried tomatoes for a different tangy flavor.
- Add grilled chicken or prosciutto for extra protein.
- Use a drizzle of balsamic glaze instead of lemon juice for a sweeter finish.
Storage
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for about 8 minutes to keep the crust crispy. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought pizza dough for this recipe?
Yes, store-bought dough works well. Just make sure to bring it to room temperature before stretching for easier handling.
What type of olives can I add if I want more flavor?
Kalamata or green olives complement the lemon and artichokes nicely. Add them sliced before baking for a salty, briny kick.
PrintLemon Artichoke Arugula Pizza Recipe
This Lemon Artichoke Arugula Pizza is a bright and flavorful take on classic pizza, featuring a crispy crust topped with mozzarella, tangy artichoke hearts, zesty lemon, and fresh arugula. Perfectly baked to golden perfection, the pizza is finished with Parmesan, a squeeze of lemon juice, and a hint of crushed red pepper for a delightful balance of creamy, tangy, and peppery notes.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 27-29 minutes
- Yield: 2 smaller pizzas (4–6 servings) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pizza Dough
- 1 lb pizza dough, at room temperature
Pizza Toppings
- 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 (from 1 lemon)
- Dash of crushed red pepper flakes
- Sea salt, to taste
- Fresh basil, for garnish (optional)
Instructions
- Preheat Oven and Prepare Pizza Stone: Place a pizza stone in the oven if you have one, and preheat the oven to 500°F. If you don’t have a pizza stone, prepare a baking sheet for cooking the pizza.
- Divide the Dough: Ensure your pizza dough is at room temperature. Divide the dough into two equal portions for making two smaller pizzas.
- Shape the Dough: On a lightly floured surface, take one dough ball and gently press it into a circle using your fingers. Carefully stretch the dough into a 10 to 12-inch circle without overstretching to avoid tearing.
- Prepare for Topping: Lightly sprinkle a pizza peel with flour, or use the back of a rimmed or rimless baking sheet if you don’t have a peel. Place the stretched dough on the peel or baking sheet for easy transfer.
- Add Toppings: Since you’re making two pizzas, divide all toppings evenly. Brush olive oil over the center of the dough, sprinkle with minced garlic, then top with shredded mozzarella cheese. Arrange quartered artichoke hearts on top and sprinkle with lemon zest.
- Bake the Pizza: Use the pizza peel to carefully slide the pizza onto the preheated pizza stone. Bake for 12 to 14 minutes, or until the crust edges and the bottom of the pizza are golden brown and crisp.
- Add Fresh Toppings and Serve: Remove the pizza from the oven. Immediately top with fresh baby arugula, freshly grated Parmesan cheese, a squeeze of fresh lemon juice, a dash of crushed red pepper flakes, and a sprinkle of sea salt. Garnish with fresh basil if desired, then slice and serve right away.
Notes
- Make sure the pizza dough is at room temperature for easier stretching and a better crust texture.
- If you don’t have a pizza stone, use a preheated baking sheet to achieve a crispy crust.
- Pat the artichoke hearts dry to avoid excess moisture that can make the crust soggy.
- Adjust the amount of crushed red pepper flakes according to your spice preference.
- Serve the pizza immediately after adding fresh toppings to keep the arugula crisp and bright.
Keywords: lemon artichoke pizza, arugula pizza, vegetarian pizza, homemade pizza, pizza with artichokes, lemon zest pizza, easy pizza recipe
