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Lemon Artichoke Arugula Pizza Recipe

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4 from 13 reviews

This Lemon Artichoke Arugula Pizza is a delightful and fresh twist on traditional pizza, combining tangy lemon zest and juice with savory artichoke hearts, peppery arugula, and a blend of mozzarella and Parmesan cheeses. Baked on a hot pizza stone for a crispy crust, it’s topped with fresh greens and a hint of crushed red pepper for a burst of flavor in every bite. Perfect for a light yet satisfying meal that is both vibrant and easy to prepare.

Ingredients

Pizza Dough and Oil

  • 1 lb pizza dough, at room temperature
  • 3 tablespoons olive oil

Toppings

  • 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

  1. Preheat Oven and Prepare Stone: Place a pizza stone in the oven if you have one and preheat the oven to 500°F. Alternatively, you can use a baking sheet to cook the pizza if you don’t have a pizza stone.
  2. Divide Dough: Ensure your pizza dough is at room temperature. Divide it into two even pieces to make two smaller pizzas.
  3. Shape Dough: On a lightly floured surface, gently press one dough ball into a circle with your fingers. Stretch the dough carefully to form a 10 to 12-inch circle without overstretching.
  4. Prepare Peel or Baking Sheet: Lightly flour a pizza peel or the back of a rimmed or rimless baking sheet. Place the stretched dough onto it, ready for topping.
  5. Add Toppings: Since you are making two pizzas, divide the toppings evenly. Brush olive oil over the center of the dough, sprinkle with minced garlic, then add shredded mozzarella cheese. Arrange quartered artichoke hearts on top and sprinkle with lemon zest.
  6. Bake Pizza: Carefully transfer the pizza from the peel onto the preheated pizza stone. Bake for 12 to 14 minutes, or until the edges and bottom are golden brown.
  7. Add Fresh Toppings and Serve: Remove the pizza from the oven and immediately top with baby arugula, Parmesan cheese, a squeeze of fresh lemon juice, crushed red pepper flakes, and sea salt to taste. Garnish with fresh basil if desired. Slice and serve hot.

Notes

  • Allowing the pizza dough to come to room temperature before shaping ensures better stretch and texture.
  • If you don’t have a pizza stone, use a preheated baking sheet or pizza pan to mimic similar heat distribution.
  • Dry the artichoke hearts well to avoid soggy pizza.
  • Adjust the amount of crushed red pepper flakes depending on your spice preference.
  • Using fresh lemon zest and juice adds brightness and balances the richness of the cheese and artichokes.

Find it online: https://yumntasty.com/lemon-artichoke-arugula-pizza-recipe/