Description
This delightful white pizza on a garlic bread crust features a homemade yeast dough brushed with olive oil and fresh garlic, topped with a medley of creamy provolone, fresh mozzarella, ricotta, and Parmesan cheeses, finished with bright lemon zest and a touch of crushed red pepper flakes. It’s an irresistible combination of flavors baked to golden bubbly perfection, optionally topped with fresh arugula tossed in lemon juice for a peppery, refreshing contrast. Perfect for sharing with family or friends, this recipe yields a deliciously crisp and flavorful pizza that serves 4.
Ingredients
Scale
Dough:
- 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
Pizza Toppings:
- 2 garlic cloves, pressed or very finely minced
- 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
Optional Toppings:
- 2 cups baby arugula greens
- Lemon juice from the lemon above
- Pinch of salt and pepper
Instructions
- Prepare the Dough: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir gently and let the mixture sit until it becomes foamy, approximately 10 minutes. Add 2 1/2 cups of the flour, garlic powder, dried basil, and salt. Stir with a spoon until the dough begins to come together but remains sticky.
- Knead the Dough: Transfer the dough to a floured surface and knead in the remaining 1/2 cup of flour with your hands for several minutes until the dough is smooth and elastic. Lightly oil the same bowl and 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 place it back on the floured surface. Roll out or shape the dough with your hands into your desired form (such as a heart shape or rectangle). Transfer to a baking sheet or pizza pan. Cover again with the towel and let rest in a warm place for 10 minutes to relax the dough.
- Preheat the Oven: Heat your oven to 425°F if using a baking sheet or pan. For a pizza stone, preheat the oven to 475°F and let the stone heat for at least 30 minutes to ensure crisp baking.
- Assemble the Pizza: Brush the entire surface of the dough generously with olive oil, reaching all the edges. Evenly distribute the pressed garlic across the crust by brushing it around. Sprinkle the grated provolone cheese across the surface, followed by the sliced or torn fresh mozzarella. Add dollops of ricotta cheese, then sprinkle with grated parmigiano-reggiano. Top with freshly grated lemon zest and crushed red pepper flakes for a subtle heat.
- Bake the Pizza: Place the pizza into the oven. Bake for 20 to 25 minutes on the baking sheet or for 15 to 20 minutes if using a pizza stone until the cheese turns golden and bubbles delightfully. Remove the pizza from the oven and optionally sprinkle with additional Parmesan cheese and crushed red pepper flakes to taste.
- Add Greens (Optional): If desired, toss the baby arugula with fresh lemon juice, and a pinch of salt and pepper. Scatter this mixture on top of the warm pizza to add a fresh, vibrant contrast to the rich cheeses.
- Serve: Slice the pizza and serve immediately while warm and flavorful.
Notes
- Kneading the dough by hand helps develop gluten for a better crust texture, but you can also use a stand mixer with a dough hook attachment.
- Using a pizza stone yields a crisper crust due to better heat distribution; preheat the stone thoroughly before baking.
- If you prefer a less spicy pizza, adjust or omit the crushed red pepper flakes.
- For a dairy-free variation, substitute cheeses with vegan alternatives and omit ricotta or use a plant-based ricotta substitute.
- Leftover pizza can be stored covered in the refrigerator for up to 2 days and reheated in an oven or skillet for best texture.
Nutrition
- Serving Size: 1 slice (1/4 of pizza)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
