Description
A fresh and light pizza topped with artichokes, arugula, and a zesty lemon flavor, perfect for a quick weeknight meal.
Ingredients
Units
Scale
Pizza Base
- 1 lb Pizza dough, store bought or homemade (Aim for a thin to medium crust.)
Toppings
- 2 tbsp Olive oil (For brushing the dough.)
- 2 cloves Garlic, minced (Or garlic powder in a pinch.)
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 can Artichoke hearts, drained and patted dry (Use jarred, canned, or frozen.)
- 1 medium Lemon (You will use zest and juice.)
- 4 handfuls Arugula (Add after baking.)
- to taste Salt and black pepper
- to taste Red pepper flakes (Optional, for added heat.)
- drizzle Honey (Optional.)
- 1 tbsp Ricotta cheese (Optional, for extra creaminess.)
Instructions
Preparation
- Preheat your oven to 475°F (245°C). If you have a pizza stone or steel, put it in while the oven heats.
- Stretch your dough on parchment paper to a thin to medium crust, about 12 to 14 inches.
- Brush lightly with olive oil and sprinkle on minced garlic, a pinch of salt, and black pepper.
- Add the shredded mozzarella cheese and grated parmesan, then scatter artichoke hearts across the top.
Baking
- Bake for 10 to 14 minutes, until the crust is golden and the cheese is bubbling.
Finishing Touches
- As soon as it comes out, add lemon zest, a squeeze of lemon juice, and a big handful of arugula.
- Toss the arugula gently onto the pizza so it softens just a bit from the heat.
- Slice and finish with extra parmesan, a drizzle of olive oil, and red pepper flakes if desired.
Notes
For storage, remove leftover arugula before refrigerating in an airtight container for up to 3 days. Reheat in a skillet for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Italian, Vegetarian
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 36
- Fiber: 2
- Protein: 14
