Garlic bread crust white pizza topped with cheese and herbs

Garlic Bread Crust White Pizza Recipe

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why make this recipe

Garlic Bread Crust White Pizza is a delightful twist on traditional pizza. This recipe combines the comforting flavors of garlic bread with rich cheeses and fresh toppings. It’s perfect for family dinners, parties, or a cozy night in. Making this pizza at home allows you to enjoy it fresh out of the oven, with all the gooey goodness you love.

how to make Garlic Bread Crust White Pizza

Ingredients

  • 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
  • 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
  • 2 cups baby arugula greens
  • Lemon juice from the lemon above
  • Pinch of salt and pepper

Directions

  1. In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir gently and let it sit until it becomes foamy, about 10 minutes.
  2. Add 2 1/2 cups of the flour, garlic powder, dried basil, and salt. Stir until the dough begins to come together but is still sticky.
  3. Transfer the dough to a floured surface. Knead in the remaining 1/2 cup of flour until the dough is smooth and elastic.
  4. Lightly oil the same bowl and place the dough inside. Turn 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 it doubles in size.
  5. Once risen, punch down the dough and place it back on the floured surface. Roll or shape the dough into your preferred form. Transfer it to a baking sheet or pizza pan. Cover again and let it rest for 10 minutes.
  6. Preheat your oven to 425°F if using a baking sheet or 475°F for a pizza stone. Allow the stone to heat for at least 30 minutes.
  7. Brush the dough with olive oil, reaching all edges. Evenly distribute the pressed garlic across the crust. Sprinkle the grated provolone cheese, followed by the fresh mozzarella pieces. Add dollops of ricotta cheese, and sprinkle with parmigiano-reggiano. Top with lemon zest and crushed red pepper flakes.
  8. Bake the pizza for 20 to 25 minutes on a baking sheet or 15 to 20 minutes on a pizza stone until the cheese is golden and bubbly.
  9. Remove from the oven, and sprinkle with extra Parmesan and red pepper flakes if desired.
  10. Toss the baby arugula with fresh lemon juice, and salt and pepper. Scatter on top of the pizza for a fresh finish.
  11. Slice and serve immediately.

how to serve Garlic Bread Crust White Pizza

Serve this pizza hot from the oven as a main dish. It pairs perfectly with a simple salad or your favorite dipping sauces. You can also enjoy it as an appetizer, sliced into smaller pieces for sharing.

how to store Garlic Bread Crust White Pizza

To store leftover pizza, let it cool completely. Wrap it tightly in aluminum foil or place it in an airtight container. Store it in the fridge for up to 3 days. For longer storage, you can freeze it. Just make sure to wrap it well to prevent freezer burn.

tips to make Garlic Bread Crust White Pizza

  • Make sure the water is warm, not hot, to activate the yeast without killing it.
  • Knead the dough thoroughly for the best texture.
  • Allow the pizza to rise in a warm, draft-free area to help it double in size.
  • Experiment with additional herbs or toppings based on your preferences.
  • Use fresh cheeses for the best flavor and texture.

variation

You can add your favorite veggies like spinach, mushrooms, or artichokes for a healthier twist. For meat lovers, adding cooked chicken or bacon can make this pizza even heartier.

FAQs

  1. Can I use store-bought dough?
    Yes, you can use store-bought pizza dough if you prefer a quicker method.

  2. What if I don’t have provolone cheese?
    If you don’t have provolone, you can substitute it with mozzarella or any cheese you like.

  3. How can I make this pizza spicy?
    Add more crushed red pepper flakes or use spicy cheese to increase the heat level.

This Garlic Bread Crust White Pizza is sure to be a hit, combining comfort and deliciousness in every bite!

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Garlic Bread Crust White Pizza

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A delightful twist on traditional pizza that combines the comforting flavors of garlic bread with rich cheeses and fresh toppings.

  • Author: penny
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 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
  • 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
  • 2 cups baby arugula greens
  • Lemon juice from the lemon above
  • Pinch of salt and pepper

Instructions

  1. In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir gently and let it sit until it becomes foamy, about 10 minutes.
  2. Add 2 1/2 cups of the flour, garlic powder, dried basil, and salt. Stir until the dough begins to come together but is still sticky.
  3. Transfer the dough to a floured surface. Knead in the remaining 1/2 cup of flour until the dough is smooth and elastic.
  4. Lightly oil the same bowl and place the dough inside. Turn 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 it doubles in size.
  5. Once risen, punch down the dough and place it back on the floured surface. Roll or shape the dough into your preferred form. Transfer it to a baking sheet or pizza pan. Cover again and let it rest for 10 minutes.
  6. Preheat your oven to 425°F if using a baking sheet or 475°F for a pizza stone. Allow the stone to heat for at least 30 minutes.
  7. Brush the dough with olive oil, reaching all edges. Evenly distribute the pressed garlic across the crust. Sprinkle the grated provolone cheese, followed by the fresh mozzarella pieces. Add dollops of ricotta cheese, and sprinkle with parmigiano-reggiano. Top with lemon zest and crushed red pepper flakes.
  8. Bake the pizza for 20 to 25 minutes on a baking sheet or 15 to 20 minutes on a pizza stone until the cheese is golden and bubbly.
  9. Remove from the oven, and sprinkle with extra Parmesan and red pepper flakes if desired.
  10. Toss the baby arugula with fresh lemon juice, and salt and pepper. Scatter on top of the pizza for a fresh finish.
  11. Slice and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap well and freeze.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

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