Description

This vibrant pizza features a golden, crisp crust topped with a blend of melted mozzarella and Parmesan cheeses, tender marinated artichoke hearts, and a bright hint of lemon zest. After baking, a generous scattering of fresh, peppery arugula is added, along with a drizzle of lemon juice and a sprinkle of red pepper flakes, creating a balanced and refreshing flavor profile with varied textures.

Ingredients

Scale

1 pound store-bought pizza dough
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (14-ounce) can or jar marinated artichoke hearts, drained and quartered
1 teaspoon lemon zest
1/2 teaspoon red pepper flakes, plus more for serving
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups fresh arugula
1 tablespoon fresh lemon juice
Fresh basil leaves, for garnish (optional)

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Instructions

Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
On a lightly floured surface, stretch or roll out the pizza dough into a 12-14 inch circle. Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
In a small bowl, combine 1 tablespoon of olive oil with the minced garlic. Brush this mixture evenly over the pizza dough, leaving a 1-inch border for the crust.
Sprinkle the mozzarella and Parmesan cheeses evenly over the garlic oil. Arrange the quartered artichoke hearts over the cheese.
Sprinkle the lemon zest, red pepper flakes, salt, and black pepper over the toppings.
Carefully transfer the pizza (on the parchment paper or pizza peel) to the preheated oven or pizza stone. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
Once baked, remove the pizza from the oven. In a small bowl, toss the fresh arugula with the remaining 1 tablespoon of olive oil and the fresh lemon juice.
Top the hot pizza with the dressed arugula. Slice and serve immediately, garnished with fresh basil leaves and additional red pepper flakes if desired.

Notes

For an extra crispy crust, preheat a pizza stone or steel in your oven for at least 30 minutes before baking.

Do not overload the pizza with toppings; a lighter hand ensures even cooking and a crispier crust.

Add the arugula and lemon juice immediately after baking to maintain the arugula’s fresh, peppery bite and prevent it from wilting excessively.

Freshly grated mozzarella and Parmesan cheeses melt more smoothly than pre-shredded varieties.

Adjust the amount of red pepper flakes to suit your preferred level of spice.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 350 per serving (estimated)
Fat: 16g per serving (estimated)
Carbohydrates: 38g per serving (estimated)
Protein: 15g per serving (estimated)