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Lemon Artichoke Arugula Pizza Recipe

Lemon Artichoke Arugula Pizza is a fresh vegetarian homemade pizza.It combines mozzarella, artichoke hearts, lemon, garlic, and arugula.Bake until golden, then finish with fresh arugula, Parmesan, and lemon.
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Prep Time 20 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

  • 1 lb pizza dough at room temperature
  • 3 tablespoons olive oil
  • 8 cloves garlic minced
  • 3 cups shredded mozzarella cheese
  • 14 oz quartered artichoke hearts drained and patted dry
  • Zest of 1 lemon
  • 2 –3 cups baby arugula
  • 1/3 cup freshly grated Parmesan cheese
  • Freshly squeezed lemon juice to taste
  • Crushed red pepper flakes to taste
  • Sea salt to taste
  • Fresh basil for garnish, optional

Instructions
 

  • Place a pizza stone in the oven, if using, and preheat the oven to 500°F (260°C). If you don’t have a pizza stone, prepare a baking sheet instead.
  • Allow the pizza dough to come completely to room temperature. Divide it into two equal portions to make two smaller pizzas.
  • Place one portion of dough on a lightly floured work surface. Gently press it outward with your fingertips, then carefully stretch it into a 10- to 12-inch circle. Avoid pulling too aggressively so the dough doesn’t tear.
  • Lightly dust a pizza peel with flour and transfer the shaped dough onto it. You can also use the back of a rimmed baking sheet or a rimless baking sheet.
  • Divide all the toppings evenly between the two pizzas. Brush the dough with olive oil, leaving a small border around the edge. Sprinkle the minced garlic over the surface.
  • Add an even layer of shredded mozzarella, followed by the quartered artichoke hearts and fresh lemon zest.
  • Carefully transfer the Lemon Artichoke Arugula Pizza to the preheated pizza stone. Bake for 12–14 minutes, or until the crust is crisp and golden and the mozzarella is bubbling.
  • Remove the pizza from the oven and immediately top it with fresh baby arugula and grated Parmesan.
  • Finish with a squeeze of fresh lemon juice, crushed red pepper flakes, and sea salt. Add fresh basil if desired.
  • Repeat with the second pizza. Slice and serve while warm.

Notes

For an even creamier pizza, small spoonfuls of ricotta can be added before baking. You can also add sliced mushrooms, spinach, roasted garlic, or thinly sliced red onion.
Serve this artichoke arugula pizza with a simple green salad, tomato salad, roasted vegetables, or a light soup for a complete meal.
For the best halal-friendly results, check that the mozzarella and Parmesan are made with microbial or vegetarian rennet or are specifically halal-certified.