Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 ball pizza dough (12 oz / 340 g), for a 12-inch pizza
- 3 tbsp extra-virgin olive oil, divided
- 2 cloves garlic, finely minced
- 1 cup (4 oz / 115 g) shredded low-moisture mozzarella
- 1/3 cup (2 oz / 60 g) fresh mozzarella, torn (optional)
- 3/4 cup (4.5 oz / 130 g) marinated artichoke hearts, drained & patted dry
- 1 tsp finely grated lemon zest (from 1 large lemon)
- 1/4 tsp kosher salt + generous freshly cracked black pepper
- 1 pinch red pepper flakes (optional)
- 1 cup (about 30 g) baby arugula
- 1 tsp extra-virgin olive oil, for drizzling
- Flaky sea salt & extra lemon zest or wedges, for serving (optional)
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 20 minutes.
- 2. Drain and pat dry artichoke hearts; mince garlic; grate lemon zest; shred mozzarella.
- 3. On a floured surface, stretch dough into a 12-inch round; transfer to parchment.
- 4. Brush dough with 2 tbsp olive oil; scatter garlic, then mozzarella, artichokes, lemon zest, salt, pepper, and red pepper flakes.
- 5. Slide parchment and pizza onto the hot stone or baking sheet; bake 10–12 minutes until crust is golden and cheese is bubbly with browned spots.
- 6. Toss arugula with 1 tsp olive oil and a pinch of salt; pile on hot pizza. Add extra lemon zest, cracked pepper, and flaky salt.
- 7. Slice and serve immediately, with lemon wedges on the side if you like extra zing.
Why You'll Love This Recipe
- Bright, zesty flavors from lemon zest and peppery arugula balance the rich mozzarella and olive oil.
- Uses simple pantry and grocery store ingredients, but feels like a restaurant-style artisan pizza.
- Olive-oil base keeps the crust light and crisp, letting the artichokes and lemon really shine.
- Easy enough for a weeknight but impressive enough for guests or a cozy pizza night at home.
Grocery List
- Produce: 1 lemon, 2 garlic cloves, marinated artichoke hearts, baby arugula
- Dairy: Low-moisture mozzarella, fresh mozzarella (optional)
- Pantry: Pizza dough (or flour, yeast, etc. for homemade dough), extra-virgin olive oil, kosher salt, flaky sea salt (optional), black pepper, red pepper flakes (optional)
Full Ingredients
For the Pizza
- 1 ball pizza dough (12 oz / 340 g), at room temperature, enough for one 12-inch pizza
- 3 tbsp extra-virgin olive oil, divided
- 2 cloves garlic, finely minced or grated
- 1 cup (4 oz / 115 g) low-moisture mozzarella, shredded
- 1/3 cup (2 oz / 60 g) fresh mozzarella, torn into small pieces (optional but delicious)
- 3/4 cup (about 4.5 oz / 130 g) marinated artichoke hearts, well drained and patted dry, quartered if large
- 1 tsp finely grated lemon zest (from 1 large lemon), plus more to taste for serving
- 1/4 tsp kosher salt, plus a pinch for the arugula
- 1/4 tsp freshly ground black pepper, plus more for finishing
- 1 pinch crushed red pepper flakes (optional, for gentle heat)
For the Arugula Finish
- 1 cup (about 30 g) loosely packed baby arugula
- 1 tsp extra-virgin olive oil
- Flaky sea salt, to taste (optional but recommended)
- Lemon wedges or extra lemon zest, for serving (optional)
Optional: Simple Homemade Pizza Dough (Makes 2 x 12-inch crusts)
If you prefer to make your own dough, here is a simple version. Use half for this recipe and refrigerate or freeze the rest.
- 2 1/4 tsp (1 packet, 7 g) instant or active dry yeast
- 1 1/2 cups (360 ml) warm water, about 110°F / 43°C
- 3 3/4 cups (470 g) bread flour or all-purpose flour, plus more for dusting
- 2 tbsp extra-virgin olive oil
- 2 tsp kosher salt
- 1 tsp sugar or honey
Step-by-Step Instructions
Step 1: Preheat the oven and stone
Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C), or as hot as your oven safely goes. Let the stone or baking sheet heat for at least 20–30 minutes so it becomes thoroughly hot; this is key for a crisp, well-browned crust.
While the oven heats, cut a piece of parchment paper slightly larger than your pizza. This will make it easy to slide the pizza onto the hot stone.
Step 2: Prepare toppings and aromatics
Drain the marinated artichoke hearts very well, then pat them dry with paper towels. This step prevents excess moisture from making the pizza soggy. If the pieces are large, cut them into halves or quarters so they distribute nicely over the pizza.
Mince or grate the garlic. Grate the lemon zest using a fine grater or Microplane, avoiding the bitter white pith. Shred the low-moisture mozzarella and tear the fresh mozzarella into small pieces if using. Set everything within easy reach near your work surface.
Step 3: Stretch the dough
If you are using store-bought dough, remove it from the refrigerator about 30–45 minutes before baking so it can come to room temperature; this makes stretching much easier.
Lightly flour your work surface and your hands. Place the dough ball on the surface and gently press it into a disk with your fingertips, leaving a slightly thicker edge for the crust. Then, using your knuckles or hands, carefully stretch and rotate the dough until you have a roughly 12-inch circle. Avoid using a rolling pin if possible, as it can press out the air bubbles that give a light, open crust.
Transfer the stretched dough to the piece of parchment paper. If it shrinks back a little, let it rest for 5 minutes and gently stretch again.
Step 4: Build the olive-oil base and add toppings
Brush the surface of the dough (including the edges) with 2 tbsp extra-virgin olive oil. You want a thin, even sheen; this is your flavorful base instead of tomato sauce. Sprinkle the minced garlic evenly over the oiled dough.
Scatter the shredded low-moisture mozzarella over the pizza, leaving a 1/2-inch border. Add the torn fresh mozzarella pieces, if using, spacing them out slightly. Arrange the artichoke hearts evenly over the cheese, tucking some pieces into any gaps.
Sprinkle 1 tsp lemon zest evenly across the top. Season with 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, and a pinch of red pepper flakes if you want a little heat. Drizzle the remaining 1 tbsp olive oil lightly over the toppings.
Step 5: Bake until golden and bubbly
Carefully slide the parchment-lined pizza onto the preheated stone or inverted baking sheet. Bake for 10–12 minutes, or until the crust is deep golden on the edges, the bottom is crisp, and the cheese is melted and bubbling with some browned spots.
If your oven has hot spots, rotate the pizza halfway through baking for even browning. Keep an eye on it in the last few minutes; the line between pleasantly blistered and too dark can come quickly in a very hot oven.
Step 6: Finish with arugula, lemon, and cracked pepper
While the pizza bakes, place the arugula in a small bowl. Drizzle with 1 tsp olive oil and add a small pinch of kosher salt. Toss gently just to lightly coat; the arugula should look glossy, not soggy.
When the pizza is done, carefully transfer it (with the parchment) to a cutting board. Let it rest for 1–2 minutes so the cheese settles slightly. Then remove the parchment.
Scatter the dressed arugula in an even layer over the hot pizza. Add a bit more lemon zest if you like extra brightness, and finish with a generous shower of freshly cracked black pepper and a pinch of flaky sea salt. Slice into 4–6 pieces and serve immediately, with lemon wedges on the side for anyone who wants an extra squeeze of acidity.
Pro Tips
- Get the oven really hot: A fully preheated stone or baking sheet at 500°F (260°C) is the secret to a crisp, pizzeria-style crust at home.
- Dry those artichokes: Patting the marinated artichoke hearts dry keeps excess oil and moisture from pooling on the pizza.
- Room-temperature dough: Cold dough resists stretching and can tear. Let it warm up on the counter before shaping.
- Add greens after baking: Arugula is best when it just wilts against the hot pizza, not when it is baked to a dull, limp state.
- Adjust the lemon to taste: Start with the listed zest, then taste a slice and add more zest or a squeeze of lemon juice at the table if you love strong citrus flavor.
Variations
- Goat Cheese & Lemon Artichoke: Replace 1/4 cup of the shredded mozzarella with 1/4 cup crumbled goat cheese for extra tang that pairs beautifully with the lemon and artichokes.
- Prosciutto Twist: After baking, add thin ribbons of prosciutto under the arugula layer. The salty, silky meat plays nicely with the bright lemon and peppery greens.
- Whole-Wheat Crust: Use a whole-wheat or part-whole-wheat dough for a nuttier, heartier base that stands up well to the bold flavors.
Storage & Make-Ahead
This pizza is at its very best right out of the oven, but leftovers keep well. Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 425°F (220°C) oven for 6–8 minutes, or until the crust is crisp again and the cheese is hot. Add a handful of fresh arugula and a little lemon zest after reheating to refresh the flavors.
You can also prep ahead: drain and chop the artichokes, grate the cheese, and zest the lemon up to 1 day in advance (store covered in the fridge). If making your own dough, it can rest in the refrigerator for up to 3 days; just let it come to room temperature before stretching.
Nutrition (per serving)
Approximate values for 1 of 4 servings (using store-bought dough, low-moisture mozzarella, and no optional prosciutto or goat cheese): about 320 calories, 13 g fat (4.5 g saturated), 36 g carbohydrates, 2 g fiber, 13 g protein, and 620 mg sodium. Actual values will vary based on the specific dough, cheeses, and marinated artichokes you use.
