If you are craving a pizza that feels a little indulgent yet bright and fresh, this Garlic Bread Crust White Pizza Recipe is your new best friend in the kitchen. Picture a crisp, garlicky crust that tastes like your favorite garlic bread but with the melty, gooey goodness of provolone, mozzarella, ricotta, and a sprinkle of sharp parmigiano-reggiano. Finished with a zesty lemon kick and a peppery arugula topping, this pizza is the perfect blend of comforting flavors and fresh, lively accents. Whether it’s a weekend treat or a special dinner, this recipe will quickly become a staple you’ll be eager to share.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a vital role in creating the perfect harmony of taste, texture, and color in your Garlic Bread Crust White Pizza Recipe. From the yeast that gives the dough its rise to the fresh herbs and cheeses that build layers of flavor, each element is carefully chosen.
- 1 1/8 cups warm water: Activates the yeast and hydrates the dough.
- 3 teaspoons active dry yeast: Provides the rise and airy structure.
- 1 tablespoon honey: Adds natural sweetness to balance the garlic and cheese notes.
- 1 tablespoon olive oil: Brings richness and helps keep the dough tender.
- 3 cups all-purpose flour: The basic structure for our pizza dough.
- 1 teaspoon garlic powder: Builds on the garlic flavor in the crust.
- 1 teaspoon dried basil: Adds an herbal, earthy note to the dough.
- 1 teaspoon salt: Essential for flavor balance.
- 2 garlic cloves, pressed or very finely minced: The fresh garlic punch that makes the crust irresistible.
- 2 cups freshly grated provolone cheese: Offers creaminess and a slight tang.
- 1 (8 ounce) ball fresh mozzarella, sliced or torn into pieces: Melts beautifully to give that luscious cheese pull.
- 3/4 cup ricotta cheese: Adds richness and a soft, creamy texture.
- 1/3 cup freshly grated parmigiano-reggiano cheese: Brings sharp, nutty flavor that ties everything together.
- 1 lemon, zest freshly grated or sliced into thin ribbons: Lifts the flavor with bright citrus notes.
- 1/2 teaspoon crushed red pepper flakes, plus more for sprinkling: Adds a subtle kick of heat.
- 2 cups baby arugula greens: For a peppery, fresh topping that balances the richness.
- Lemon juice from the lemon above: To lightly dress the arugula and enhance freshness.
- Pinch of salt and pepper: Season the arugula topping perfectly.
How to Make Garlic Bread Crust White Pizza 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 foamy—about 10 minutes—which means your yeast is active and ready to work magic. This step sets the foundation for a beautifully risen dough that will have a perfect garlic bread texture.
Step 2: Mix and Knead the Dough
Add a majority of your flour, garlic powder, dried basil, and salt to the yeast mixture and stir until the dough just starts to come together but remains sticky. Transfer it to a floured surface and knead in the remaining flour for several minutes until the dough is smooth and elastic. This kneading develops the gluten, helping the dough stretch without tearing and yielding a soft yet sturdy crust.
Step 3: Let the Dough Rise
Lightly oil your bowl, place the dough inside, and turn it to coat with oil. Cover it with a towel and let it rise in a warm spot for about 1 to 1 1/2 hours, doubling in size. This rising phase is key for fluffy, airy dough with just the right chewiness to complement that garlic bread crust effect.
Step 4: Shape the Dough
Punch down the risen dough to remove air bubbles and gently shape it into your preferred pizza form on a baking sheet or pizza pan. Cover it again and let it rest for 10 minutes to relax the gluten, ensuring it doesn’t snap back when you start topping it.
Step 5: Preheat the Oven
For a baking sheet or pan, heat your oven to 425°F. If you’re using a pizza stone, crank it up to 475°F and give it at least 30 minutes to heat fully. The proper oven temperature makes all the difference in achieving a crisp, golden crust that mimics garlic bread perfection.
Step 6: Assemble the Pizza
Brush the dough generously with olive oil, making sure to cover the edges thoroughly. Distribute the pressed fresh garlic evenly over the surface to infuse every bite with that beloved garlic flavor. Layer your cheeses starting with provolone, then mozzarella, ricotta dollops, and finally a sprinkle of parmigiano-reggiano. Top it with freshly grated lemon zest and crushed red pepper flakes for layers of zing and warmth.
Step 7: Bake to Perfection
Bake the pizza for 20 to 25 minutes on a baking sheet or 15 to 20 minutes on a pizza stone until the cheese is bubbly and golden. The bubbling cheese with that toasty garlic crust is what makes this Garlic Bread Crust White Pizza Recipe truly unforgettable.
Step 8: Add the Fresh Greens
While the pizza bakes, toss baby arugula with a squeeze of lemon juice, and a pinch of salt and pepper. Scatter this vibrant, peppery mix over the warm pizza right after it comes out of the oven. The contrast of fresh arugula against rich cheeses and garlic bread crust creates a balance that will impress both your guests and your taste buds.
Step 9: Serve
Slice it up and enjoy immediately for maximum flavor and texture. That warm, cheesy bite with the garlicky crust and fresh lemon-arugula topping is the kind of delicious you’ll remember and want again and again.
How to Serve Garlic Bread Crust White Pizza Recipe
Garnishes
A little extra sprinkle of parmigiano-reggiano or crushed red pepper flakes right before serving amps up both taste and presentation. A few more ribbons of fresh lemon zest can also refresh the palate throughout the meal.
Side Dishes
This pizza pairs beautifully with a simple mixed greens salad drizzled with a lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts, which add texture and a bit of earthiness to round out the meal.
Creative Ways to Present
Try cutting your Garlic Bread Crust White Pizza Recipe into smaller squares to serve as elegant appetizer bites at a party or drizzle a balsamic reduction over the arugula topping for a sophisticated touch. You can even personalize the toppings for each guest by offering extra herbs, olives, or roasted garlic cloves on the side.
Make Ahead and Storage
Storing Leftovers
Store any leftover pizza in an airtight container or wrapped tightly in plastic wrap in the refrigerator. It will keep fresh for up to 3 days and is perfect for quick lunches or snacks the next day.
Freezing
You can freeze leftover pizza slices by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Frozen pizza tastes best when reheated within 1 month. For freezing dough, shape it and wrap tightly before freezing to bake fresh later on.
Reheating
For the best reheated Garlic Bread Crust White Pizza Recipe, warm it in a skillet over medium heat or bake in the oven at 375°F for about 8-10 minutes. This method preserves the crispy crust and melty cheese better than the microwave.
FAQs
Can I use store-bought pizza dough for this recipe?
Absolutely! Store-bought dough works fine and is a great shortcut if you’re pressed for time, though making your own dough offers that extra layer of freshness and flavor that elevates the final pizza.
What cheese can I substitute if I don’t have provolone?
Mozzarella or Monterey Jack are good substitutes that still melt well and bring mild, creamy flavors to keep the balance in this Garlic Bread Crust White Pizza Recipe.
How can I make this pizza vegan?
Swap out the cheeses for plant-based alternatives and use olive oil infused with garlic to brush the crust. Adding nutritional yeast can give a cheesy flavor boost, while arugula and lemon keep it fresh and lively.
Is it necessary to add lemon zest and arugula?
While not mandatory, the lemon zest and arugula add a bright, peppery contrast that cuts through the richness of the cheeses and enhances the overall flavor profile beautifully.
How do I get the crust extra crispy like garlic bread?
Preheating a pizza stone and baking at a higher temperature will help create a crispier, garlicky crust that mimics that incredible garlic bread texture we all love.
Final Thoughts
This Garlic Bread Crust White Pizza Recipe truly is a game changer if you want to impress with minimal fuss. The marriage of garlicky bread, luscious cheeses, and fresh accents creates something that feels gourmet yet homey. Give it a try—you’ll be amazed how quickly this pizza becomes a treasured favorite for you and your friends!
Print
Garlic Bread Crust White Pizza Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Garlic Bread Crust White Pizza combines a fragrant, homemade garlic-infused crust with a luscious blend of provolone, fresh mozzarella, ricotta, and parmigiano-reggiano cheeses. Finished with a zesty lemon arugula topping and a hint of crushed red pepper flakes, this pizza delivers a deliciously savory and fresh flavor profile, perfect for a cozy dinner for four.
Ingredients
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 Toppings
- 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
- Olive oil (for brushing)
Instructions
- Prepare the Dough: In a large bowl, combine the warm water with active dry yeast, honey, and olive oil. Stir gently and let the mixture sit for about 10 minutes until it becomes foamy, indicating the yeast is active. Then add 2 1/2 cups of the flour along with garlic powder, dried basil, and salt. Stir until the dough starts to come together but is still sticky.
- Knead the Dough: Transfer the dough onto a floured surface and knead in the remaining 1/2 cup flour with your hands for several minutes until you achieve a smooth, elastic dough. Lightly oil the bowl, 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 return it to the floured surface. Roll out or shape it by hand into your preferred form, such as a rectangle or heart shape. Transfer the shaped dough to a baking sheet or pizza pan; cover with a towel and let it rest in a warm place for 10 minutes to relax and rise slightly.
- Preheat the Oven: Preheat your oven to 425°F if you are using a baking sheet or pizza pan. If you are using a pizza stone, set the oven to 475°F and allow the stone to heat for at least 30 minutes for a crisp crust.
- Assemble the Pizza: Generously brush the entire surface of the dough with olive oil, ensuring even coverage to the edges. Distribute the pressed garlic evenly over the crust. Sprinkle the grated provolone cheese across the surface, then add the sliced or torn fresh mozzarella. Add dollops of ricotta cheese intermittently, followed by a sprinkle of parmigiano-reggiano cheese. Top with freshly grated lemon zest and crushed red pepper flakes for a touch of heat.
- Bake the Pizza: Place the pizza in the oven. Bake for 20 to 25 minutes on a baking sheet or 15 to 20 minutes if using a pizza stone, until the cheese is golden and bubbling. Remove from oven and optionally sprinkle with extra Parmesan cheese and crushed red pepper flakes to taste.
- Add Greens (Optional): Toss the baby arugula with fresh lemon juice and a pinch of salt and pepper. Scatter the dressed arugula over the warm pizza to add a fresh, peppery contrast to the rich cheeses.
- Serve: Slice the pizza and serve immediately while still warm and flavorful.
Notes
- Allowing the dough to rise until doubled ensures a light, airy crust.
- Preheating the pizza stone is key for a crispier pizza base.
- If fresh mozzarella releases too much moisture, pat dry before placing on the dough.
- The lemon zest and arugula add brightness and balance to the richness of the cheeses.
- Use freshly grated cheeses for the best melting and flavor.
- You can swap baby arugula with fresh spinach or basil if preferred.
