Lemon 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
Scale
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
