This Lemon Artichoke Arugula Pizza is a fresh and flavorful twist on classic pizza night. Made with a crispy crust, garlic-infused olive oil, melty mozzarella cheese, tender artichoke hearts, bright lemon zest, and peppery arugula, it’s a simple yet elegant recipe that’s perfect for weeknight dinners, entertaining guests, or enjoying a restaurant-quality pizza at home.

Print

Lemon Artichoke Arugula Pizza

---

• Author: Chef Sara
• Total Time: 29 mins
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

This Lemon Artichoke Arugula Pizza is a fresh and flavorful twist on classic pizza night. Made with a crispy crust, garlic-infused olive oil, melty mozzarella cheese, tender artichoke hearts, bright lemon zest, and peppery arugula, it’s a simple yet elegant recipe that’s perfect for weeknight dinners, entertaining guests, or enjoying a restaurant-quality pizza at home.

---

Ingredients

Scale 1x2x3x

• 1 pound pizza dough, divided into 2 portions
• 2 tablespoons olive oil
• 8 garlic cloves, minced
• 2 cups shredded mozzarella cheese
• 1 (14-ounce) can or jar artichoke hearts, drained, patted dry, and quartered
• 1 tablespoon lemon zest
• 2 cups fresh arugula
• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon sea salt
• Fresh basil leaves, for garnish (optional)

---

Instructions

1. Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating.
2. Bring pizza dough to room temperature and divide into 2 equal portions.
3. On a lightly floured surface, stretch each dough ball into a 10–12-inch round.
4. Place dough rounds onto a lightly floured pizza peel or baking sheet.
5. Brush olive oil evenly over each pizza crust.
6. Sprinkle minced garlic evenly over the dough.
7. Top with mozzarella cheese, artichoke hearts, and lemon zest.
8. Transfer pizza to the hot pizza stone or baking sheet.
9. Bake for 12–14 minutes, or until the crust is golden brown and cheese is bubbly.
10. Remove from oven and immediately top with arugula, Parmesan cheese, lemon juice, crushed red pepper flakes, and sea salt.
11. Garnish with fresh basil if desired.
12. Slice and serve immediately.

Notes

Let the pizza dough sit at room temperature for at least 30 minutes before stretching.
Pat artichoke hearts dry thoroughly to prevent a soggy crust.

• Prep Time: 15 mins
• Cook Time: 14 mins

Nutrition

• Calories: 465 kcal
• Sugar: 3 g
• Protein: 19 g