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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.

Ingredients

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  • 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

Find it online: https://pennykitchenz.com/garlic-bread-crust-white-pizza-recipe/

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