Lemon Artichoke Arugula Pizza
Published on September 16, 2022
Quick Summary
Lemon Artichoke Arugula Pizza- pizza topped with olive oil, garlic, mozzarella cheese, artichokes, arugula, and lemon! This pizza is bursting with flavor!
Pizza night is always a good idea. We love making pizza at home because we love playing around with toppings and flavors. One of my favorite pizza creations is this Lemon Artichoke Arugula Pizza. The flavors are SO fresh and delicious.
You can make homemade pizza dough or keep life simple by buying store-bought dough, no judgement here! This pizza doesn't have a traditional pizza sauce, but don't worry, it still has LOTS of flavor.
Top the pizza dough with olive oil, garlic, artichoke hearts, lemon zest, mozzarella cheese, and bake until golden. When the pizza comes out of the oven, you top it with arugula, a squeeze of fresh lemon juice, Parmesan cheese, crushed red pepper flakes, and basil.
Every time I make this pizza, our friends and family devour it. It is always a favorite.
Table of Contents
Pizza Ingredients
- Pizza dough– you can use homemade or store bought. Trader Joe's, Whole Foods, and other grocery stores sell fresh pizza dough that is ready to go.
- Olive oil– this pizza doesn't have a traditional red pizza sauce. Instead, we coat the pizza dough with olive oil.
- Garlic– I use 8 cloves and I know that sounds like a lot, but the garlic is giving the pizza it's flavor since there is no pizza sauce. If you really don't like garlic, you can cut it down to 5 or 6 cloves, but I promise you want the garlic flavor for this pizza.
- Mozzarella cheese– shredded mozzarella cheese is a staple for pizza!
- Artichoke hearts– use jarred or canned quartered artichoke hearts. They can be packed in brine or water or marinated. Just make sure you drain them well and pat them dry with a clean towel so they don't make the pizza soggy.
- Lemon Zest– the lemon gives the pizza a refreshing flavor! Don't skip it!
- Arugula– after the pizza comes out of the oven, it gets topped with arugula! So fresh!
- Parmesan cheese– use freshly grated Parmesan cheese, the good stuff!
- Lemon Juice– squeeze a little fresh lemon juice over the arugula!
- Crushed red pepper flakes– for a little heat.
- Sea salt– a little sea salt for sprinkling on top.
- Fresh basil– for garnish.
How to Make
- If you have a pizza stone, place it in the oven and preheat the oven to 500°F. If you don't have a pizza stone, you can cook the pizza on a baking sheet.
- You can also make this pizza in a pizza oven. We love the Breville indoor pizza oven, it is so easy to use and makes wood fired pizza in just a couple of minutes. We also love the Ooni outdoor pizza oven. Follow the manufacturer's instructions if you are using a pizza oven.
- Make sure your dough is at room temperature before starting. Divide the pizza dough into 2 even pieces. This recipe makes two smaller pizzas.
- On a lightly floured surface, start with one dough ball and use your fingers to gently press the dough into a circle. Gently stretch the dough into a 10 to 12-inch circle, being careful to not over stretch the dough.
- Sprinkle a pizza peel lightly with flour. If you don't have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet. Place the stretched dough on the peel or baking sheet.
- Brush the olive oil evenly over the center of the dough and sprinkle evenly with garlic. Top the pizzas with shredded mozzarella cheese. Arrange the artichoke hearts on the pizzas and sprinkle with lemon zest.
- Use the pizza peel to carefully transfer the pizza onto the hot pizza stone. Bake for 12-14 minutes until edges and bottom of pizza are golden brown.
- Remove from oven and top with arugula, Parmesan cheese, a squeeze of fresh lemon juice, crushed red pepper flakes, and a little sea salt.
- Garnish with basil, if using. Cut into slices and serve immediately.
Side Dish Ideas
Pizza is good on it's own, and this pizza basically has a salad on top, but if you want to serve a few dishes on the side, here are some ideas.
How to Store & Reheat
To Store: Let the pizza cool completely. Store leftover slices in an airtight container in the refrigerator for up to 3 days. If you know you are going to have leftovers, you can wait and add the arugula and garnishes until you are ready to eat.
To Reheat: We love reheating pizza in the air fryer for a crispier crust and perfectly melted cheese. You could also use a toaster oven or heat it up on the stovetop in a pan if you like a crisped crust!
More Pizza Recipes
- Easy Pizza Dough
- Easy Pizza Sauce
- Favorite Veggie Pizza
- Caprese Pizza
- Spinach Artichoke Pesto Pizza
- Chorizo Corn Pizza
Lemon Artichoke Arugula Pizza
Ingredients
- 1 lb pizza dough, at room temperature
- 3 tablespoons olive oil
- 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
- Dash of crushed red pepper flakes
- Sea salt, to taste
- Fresh basil, for garnish, optional
Instructions
- If you have a pizza stone, place it in the oven and preheat the oven to 500°F. If you don't have a pizza stone, you can cook the pizza on a baking sheet.
- Make sure your dough is at room temperature before starting. Divide the pizza dough into 2 even pieces. This recipe makes 2 smaller pizzas.
- On a lightly floured surface, start with one dough ball and use your fingers to gently press the dough into a circle. Gently stretch the dough into a 10 to 12-inch circle, being careful to not over stretch the dough.
- Sprinkle a pizza peel lightly with flour. If you don't have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet. Place the stretched dough on the peel or baking sheet.
- You are making 2 pizzas so divide the toppings between 2 pizzas. Brush the olive oil evenly over the center of the dough and sprinkle evenly with garlic. Top the pizzas with shredded mozzarella cheese. Arrange the artichoke hearts on the pizzas and sprinkle with lemon zest.
- Use the pizza peel to carefully transfer the pizza onto the hot pizza stone. Bake for 12-14 minutes until edges and bottom of pizza are golden brown.
- Remove from oven and top with arugula, Parmesan cheese, a squeeze of fresh lemon juice, crushed red pepper flakes, and a little sea salt. Garnish with basil, if using. Cut into slices and serve immediately.
Notes
Nutrition
Have you tried this recipe?
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