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
Scale
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.
