Name: Garlic Bread Crust White Pizza with Fresh Cheeses and Arugula Recipe
Prep time: 1 h 35 min
Cook time: 25 min
Total time: 2 h
Cuisine: Italian
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

Jump to Recipe·Print Recipe

If you’re craving a pizza that’s a bit different but absolutely delicious, this Garlic Bread Crust White Pizza with Fresh Cheeses and Arugula Recipe is going to be your new favorite. I love how the garlic butter crust mimics the comforting flavors of garlic bread while the fresh cheeses balance richness with creaminess. It’s perfect for a cozy night in or when you want to impress friends with something that feels fancy but isn’t complicated.

What makes this Garlic Bread Crust White Pizza with Fresh Cheeses and Arugula Recipe so special is the combination of textures and flavors—from the golden, fragrant garlic-infused crust to the bright, peppery arugula on top. It’s like the best garlic bread met a four-cheese pizza and had a flavorful love child that’s both indulgent and fresh. You’ll find yourself craving this one again and again.

Ingredients You’ll Need

I always recommend gathering fresh, quality ingredients because this pizza shines when the components are at their best. Each one has a role to play—from delivering aroma to adding creamy richness and a spark of freshness.

Active dry yeast: The key to a fluffy, airy dough—make sure your yeast is fresh for a good rise.
Honey: Just a touch adds sweetness that enhances the flavor of the bread crust.
Olive oil: Brushed generously for that silky, golden crust and a subtle fruity note.
All-purpose flour: The foundation for your dough; I find this works best for a crust that’s tender yet sturdy.
Garlic powder & fresh garlic cloves: The secret to garlic bread vibe—powder for aroma and fresh garlic for that punch.
Dried basil: Adds a warm herbal undertone that complements the cheeses.
Salt: Essential for balancing and bringing out all the flavors.
Provolone cheese: Melts beautifully with a mild, slightly tangy flavor.
Fresh mozzarella: Creamy and luscious, providing that irresistible gooeyness.
Ricotta cheese: Adds a light fluffiness and nice contrast to the other cheeses.
Parmigiano-Reggiano: Freshly grated for a sharp, nutty finish.
Lemon zest & juice: This is the bright twist that brings freshness and cuts through the richness.
Crushed red pepper flakes: For a subtle heat and an eye-catching sprinkle.
Baby arugula: Tossed in a bit of lemon and salt, this adds a peppery crunch that wakes up your palate.

Variations

I love playing around with toppings and cooking times depending on my mood or guests. This Garlic Bread Crust White Pizza with Fresh Cheeses and Arugula Recipe is versatile, so don’t hesitate to make it your own.

Spicy twist: I sometimes add spicy Italian sausage before baking for a meaty kick that plays well with the cheeses.
Vegetarian boost: Roasted artichokes or sautéed mushrooms folded in with the arugula add earthiness and depth.
Gluten-free: I’ve had success using a gluten-free pizza crust mix but keep an eye on the texture since gluten-free dough handles differently.
Herb swap: Fresh thyme or rosemary can replace dried basil for a more fragrant, garden-fresh note.

How to Make Garlic Bread Crust White Pizza with Fresh Cheeses and Arugula Recipe

Step 1: Activate Your Yeast and Mix the Dough

First things first, make sure your water is warm—think bath temperature, not hot—around 105°F to 110°F. This wakes up your active dry yeast and gets the dough rising beautifully. Combine it with honey and olive oil, then wait about 10 minutes until foamy. This bubble action means the yeast is happy and ready. Next, stir in most of your flour along with garlic powder, dried basil, and salt. Use a spoon until it starts to come together but keep it a little sticky—that’s what leads to a soft crust.

Step 2: Knead Until Smooth and Let Rise

Turn your dough out onto a floured surface and knead in the remaining flour by hand. This takes about 5 minutes—you’re looking for a smooth, elastic texture that springs back when you poke it. A well-kneaded dough makes the difference between a dense crust and one that’s light and fluffy. Lightly oil your bowl to prevent sticking, pop the dough in, cover it with a towel, and let it sit in a warm spot for 1 to 1 1/2 hours until doubled in size. It’s the kind of patience that pays off like a warm hug from freshly baked bread.

Step 3: Shape and Rest the Dough

Once your dough has puffed up, punch it down gently—that’s a satisfying step, by the way—and roll or stretch it into your favorite shape. I like a rustic hand-stretched look or sometimes a heart shape to surprise someone special. Transfer it to your baking sheet or pizza pan, cover it, and let it rest for 10 minutes. This chill out period relaxes the gluten, making rolling easier and ensuring a tender crust.

Step 4: Preheat and Prepare for Baking

Preheat your oven to 425°F for a tray or pan, or go hotter—475°F—if you’re using a pizza stone. I always preheat my stone at least 30 minutes before baking to get that perfect crisp bottom. Don’t skip rubbing your dough with olive oil all over, and then brush on fresh pressed garlic for that punch of flavor before cheese goes down. Trust me, this step makes the garlic taste fresh-not-cooked and irresistible.

Step 5: Add the Cheeses and Bake

Layer the grated provolone first—you want good coverage—then add torn or sliced mozzarella for that melty creaminess. Dollop ricotta in playful spoonfuls for texture variation, and sprinkle parmigiano-reggiano to punch up the flavor. Don’t skip the lemon zest and crushed red pepper flakes here; they add brightness and a subtle heat that make every bite sing. Bake for about 20-25 minutes on the baking sheet or 15-20 if you’re using a pizza stone. You’re done when the cheese is bubbly and just turning golden brown.

Step 6: Toss Arugula and Finish

While the pizza is baking, toss your baby arugula with fresh lemon juice and a pinch of salt and pepper. After the pizza’s out of the oven, scatter the arugula on top for a peppery freshness that cuts through the creamy cheeses beautifully. Slice it up and prepare for happy faces—this Garlic Bread Crust White Pizza with Fresh Cheeses and Arugula Recipe always feels like a celebration on a plate.

How to Serve Garlic Bread Crust White Pizza with Fresh Cheeses and Arugula Recipe

A large round ball of flour-dusted dough sits in the center on a white marbled surface, surrounded by small white bowls with various ingredients: bright green fresh arugula leaves in a bowl to the upper left, golden-yellow olive oil in a bowl near the top center, finely grated white cheese in the top right bowl, two brown eggs to the right, small chopped herbs in two small bowls on the right and left, a small bowl of shredded pale yellow cheese near the bottom left, a white bowl with red chili flakes in the center bottom, and a white bowl with several white mozzarella balls garnished with thin yellow lemon peel strips on the bottom right photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a few extra little touches after baking. Sometimes I sprinkle a bit more parmigiano-reggiano or a pinch of crushed red pepper flakes for color and kick. If you enjoy herbs, fresh basil leaves tucked on top can bring an aromatic lift, or a drizzle of honey can layer in subtle sweetness that contrasts the garlic and cheese.

Side Dishes

This pizza pairs wonderfully with a simple salad like mixed greens with a lemon vinaigrette or even something creamy like roasted garlic mashed potatoes if you’re feeling indulgent. I also like serving it alongside a chilled glass of crisp white wine or a hoppy IPA to cut through the richness.

Creative Ways to Present

For special occasions, I sometimes serve this pizza on a wooden board surrounded by small bowls of extra arugula, lemon wedges, and chili flakes so everyone can customize their slice. Cutting it into small square bites works great for parties, making it easy to grab without a fork—plus, it looks so inviting.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pizza slices tightly in foil or plastic wrap and keep them in the fridge. They usually last 2-3 days without losing much flavor or texture. Keeping the arugula separate until serving is key—lettuce wilts fast when stored on pizza.

Freezing

I’ve frozen this pizza dough before shaping, which saves prep time on busy days. Once baked, I don’t recommend freezing the whole pizza because the fresh cheeses and arugula lose their brightness after thawing. Instead, freeze dough portions and top fresh when ready.

Reheating

To reheat, I pop slices in a hot oven or toaster oven at 375°F for about 5-7 minutes to crisp the crust and melt the cheese again. Avoid the microwave if you want to keep that crispy crust—it tends to get soggy. Add fresh arugula right before serving for that fresh flavor punch.

FAQs

Can I make this Garlic Bread Crust White Pizza with Fresh Cheeses and Arugula Recipe dairy-free?

Absolutely! To make it dairy-free, swap out all the cheeses for dairy-free or plant-based alternatives. Make sure to check that the cheese replacements melt well. You can still enjoy the garlic bread crust and the fresh arugula with lemon for that bright finish.
What’s the best way to get a crispy crust on this pizza?

Preheating a pizza stone for at least 30 minutes and baking at a high temperature (475°F) creates the crispiest crust. Also, brushing generously with olive oil helps crisp the outside while keeping the inside soft and airy. Avoid overloading toppings that can weigh the crust down.
Can I prepare the dough in advance?

Yes, you can prepare the dough a day ahead and let it rise slowly in the refrigerator overnight. This slow fermentation improves flavor. Just bring it to room temperature before shaping and baking.
What kind of arugula works best for this pizza?

Baby arugula is ideal because it’s tender and less bitter. Its peppery bite pairs well with the rich cheeses and bright lemon. If you can’t find baby arugula, regular arugula works fine—just consider chopping it a bit smaller for even distribution.

Final Thoughts

This Garlic Bread Crust White Pizza with Fresh Cheeses and Arugula Recipe holds a special place in my kitchen because it effortlessly blends comforting garlic bread vibes with the elegance of a white pizza. It’s one of those dishes that warms my heart and satisfies every craving at once. I hope you’ll give it a try and find yourself smiling slice after slice, just like I do. Trust me, once you experience that perfect garlic-infused crust with melty cheeses and a fresh arugula finish, you’ll be hooked — and I can’t wait to hear how you make it your own!