Garlic Bread Crust White Pizza Recipe

If you’re craving something that’s cozy, flavorful, and totally satisfying, you have to try this Garlic Bread Crust White Pizza Recipe. It’s one of those dishes I keep coming back to because the crust is like garlic bread you can eat with your hands, piled high with creamy cheeses and a zesty hint of lemon. When I first made this, I was blown away by how perfectly the garlic-infused crust matched with the melty cheeses and just a touch of pepper flakes. I promise, once you taste this, you’ll be hooked—and I’ll walk you through every step to make sure you nail it at home.

Ingredients You’ll Need

All the ingredients come together so nicely here—the garlic in the dough and on the crust sets the stage, and the cheeses bring everything to life. Don’t skip on fresh lemon zest; it really lifts the whole pizza. If you can find quality cheeses, especially fresh mozzarella and parmigiano-reggiano, you’ll notice the difference.

• Active dry yeast: Makes the dough rise beautifully—be sure it’s fresh and alive by proofing in warm water.
• Honey: Adds just a touch of sweetness to activate the yeast and balance savory flavors.
• Olive oil: Keeps the dough tender and adds richness to the garlic brush-on.
• All-purpose flour: The backbone of the dough; sift or measure carefully for best results.
• Garlic powder: Baked right into the crust, so every bite tastes garlic-y.
• Dried basil: Adds subtle herbiness with just a hint of earthiness.
• Salt: Essential for flavor balance.
• Fresh garlic cloves: Minced or pressed, they get brushed on top before baking—this is flavor gold.
• Provolone cheese: Melts beautifully with a mild tang; freshly grated is best.
• Fresh mozzarella: The melty, gooey star of the cheeses; use the freshest you can find.
• Ricotta cheese: Adds creamy pockets of lightness and richness.
• Parmigiano-reggiano cheese: A nutty, salty sprinkle to finish with authenticity.
• Fresh lemon: Use zest for brightness and juice to dress optional arugula toppings.
• Crushed red pepper flakes: Just a hint of heat, but feel free to sprinkle more if you love spice.
• Baby arugula (optional): Peppery greens that pair perfectly with the warm lemony cheese pizza.

Variations

I like to keep things simple with this Garlic Bread Crust White Pizza Recipe, but the beauty is that it’s a perfect canvas for a few tweaks. Feel free to swap in your favorite cheeses or add some toppings to suit your mood—this pizza is forgiving and friendly!

• Vegetable twist: Add sautéed mushrooms, caramelized onions, or spinach before baking—I’ve done this when craving some greens beyond arugula, and it tastes incredible.
• Spicy upgrade: Mix some sliced Italian sausage or hot soppressata on top for those days when you want a little protein punch.
• Herb swap: Try fresh rosemary or thyme in place of dried basil in the dough for a different herb aroma.
• Gluten-free option: I’ve experimented with gluten-free pizza dough mixes—you’ll want to be sure to adjust baking times and expect a slightly different texture.

How to Make Garlic Bread Crust White Pizza Recipe

Step 1: Activate the yeast and mix your dough

Start by combining warm water, active dry yeast, honey, and olive oil in a large bowl. Stir gently and wait about 10 minutes until the yeast becomes foamy—this ensures it’s alive and ready. I discovered this trick early on; skipping this step or using water that’s too hot can kill the yeast and leave you with flat dough. Once foamy, stir in 2 ½ cups of flour, garlic powder, basil, and salt. The dough will be sticky—that’s perfect. Then work in the remaining ½ cup flour by hand, kneading on a floured surface for a few minutes until smooth and elastic.

Step 2: Let the dough rise in a cozy spot

Rub your mixing bowl with a bit of olive oil to prevent sticking, then place the dough back in, rolling it around to coat the surface. Cover with a clean towel and set it somewhere warm—like near a sunny window or on top of the fridge—for about 1 to 1 ½ hours until doubled in size. This part is where patience pays off. I remember rushing once and the dough barely rose, which made for a tough crust, so let it rest well!

Step 3: Shape the dough and preheat your oven

Punch down the risen dough gently to release air bubbles, then transfer to a floured surface. Use a rolling pin or your hands to shape it into the desired form—rectangles, circles, or even a heart if you’re feeling sweet like I did last Valentine’s! Transfer it to your baking sheet or pizza pan. Cover it loosely again and let it rest 10 more minutes while you preheat your oven to 425°F (or 475°F if you’re using a pizza stone). I love using a pizza stone for that perfect crust crispiness but a baking sheet works just fine.

Step 4: Build the garlic bread crust and layer cheeses

Brush the dough generously with olive oil all over, especially the edges. Then, spread the pressed or finely minced garlic across the dough—this step really amps up that garlic bread flavor. Next, sprinkle the provolone evenly, add your fresh mozzarella slices or torn pieces, and dollop ricotta evenly across. Finish with a sprinkle of parmesan, lemon zest, and crushed red pepper flakes. The blend of cheeses melts together into something dreamy, with the lemon zest giving it a fresh twist you’ll come back for again and again.

Step 5: Bake until golden and bubbly

Pop your pizza into the hot oven. Bake for 20 to 25 minutes if using a baking sheet, or around 15 to 20 minutes on a pizza stone. You’re looking for bubbly cheese with some golden spots. I remember the first time I left it too long—it was overdone and crispy, but this timing consistently gets it just right. When it’s done, sprinkle extra parmesan and additional pepper flakes if you love heat. For a fresh bite, toss some baby arugula with lemon juice, salt, and pepper, and scatter it on top while the pizza is warm—this contrast is what turns it from great to unforgettable.

Step 6: Slice, serve, and enjoy!

Once your garlic bread crust white pizza cools for a few minutes, slice it up and serve! I love how this pizza comes together so beautifully with simple ingredients, and my family goes crazy every time I make it. The garlic bread crust means it’s perfect for dipping in marinara or eating on its own.

How to Serve Garlic Bread Crust White Pizza Recipe

Garnishes

I love topping this pizza with fresh baby arugula tossed in lemon juice, a pinch of salt, and freshly cracked black pepper. It adds a peppery brightness that cuts through the rich cheeses perfectly. Sometimes I’ll sprinkle a little more crushed red pepper flakes or a drizzle of good olive oil on top for extra flair.

Side Dishes

This pizza pairs beautifully with a simple mixed green salad with vinaigrette or a crisp Caesar salad. Roasted veggies like asparagus or a bowl of tomato soup on the side make it feel like a full, satisfying meal. My go-to is a chilled glass of white wine or a sparkling water with lemon slices.

Creative Ways to Present

For a special occasion, I’ve arranged slices on a large wooden board with small bowls of extra lemon zest, chili flakes, and parmesan for guests to customize their slices. Adding edible flowers or a sprinkle of fresh herbs like basil or oregano also makes it feel fancy and fresh. It’s a great conversation starter when friends see the garlic bread crust acting as the base!

Make Ahead and Storage

Storing Leftovers

I usually store leftover slices in an airtight container in the fridge. The crust holds up surprisingly well overnight and the cheese stays creamy without getting rubbery. When I first tried to store this, I learned that wrapping slices in foil before refrigerating helps maintain moisture better than plastic wrap alone.

Freezing

You can freeze this pizza if necessary—just flash freeze unbaked dough rounds instead of assembled pizza. Later, thaw and add cheeses when ready to bake. I’ve found freezing fully assembled cheesy pizza can sometimes change the texture of ricotta, so baking from fresh works best if possible.

Reheating

Reheat leftovers in a preheated oven at 350°F for about 10 minutes or until warmed through and crust regains some crispness. I avoid microwaving because it tends to make the crust chewy and the cheese separates. The oven method keeps that homemade garlic bread crust texture intact!

FAQs

Final Thoughts

I absolutely love how this Garlic Bread Crust White Pizza Recipe comes together – it’s one of those recipes that feels special yet is totally doable, even on a weeknight. Every time I make it, I’m reminded that homemade pizza doesn’t have to be complicated to be delicious. Give it a try, and I bet it’ll become a favorite in your rotation too. Plus, who doesn’t love a crust that tastes like garlic bread? Consider me your pizza insider sharing the best-kept secret for cheesy, garlicky, lemony goodness at home!

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