Lemon Artichoke Arugula Pizza

4.67 from 6 votes

Recipe from Two Peas and Their Pod

Pizza topped with olive oil, garlic, mozzarella cheese, artichokes, arugula, and lemon! This pizza is bursting with flavor!

Prep Time25

Cook Time12

Total Time37

Course: Pizza

Cuisine: Italian

Keyword: pizza

Servings:

Calories: 478kcal

If you have a pizza stone, place it in the oven and preheat the oven to 500°F. If you don’t have a pizza stone, you can cook the pizza on a baking sheet.
Make sure your dough is at room temperature before starting. Divide the pizza dough into 2 even pieces. This recipe makes 2 smaller pizzas.
On a lightly floured surface, start with one dough ball and use your fingers to gently press the dough into a circle. Gently stretch the dough into a 10 to 12-inch circle, being careful to not over stretch the dough.
Sprinkle a pizza peel lightly with flour. If you don’t have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet. Place the stretched dough on the peel or baking sheet.
You are making 2 pizzas so divide the toppings between 2 pizzas. Brush the olive oil evenly over the center of the dough and sprinkle evenly with garlic. Top the pizzas with shredded mozzarella cheese. Arrange the artichoke hearts on the pizzas and sprinkle with lemon zest.
Use the pizza peel to carefully transfer the pizza onto the hot pizza stone. Bake for 12-14 minutes until edges and bottom of pizza are golden brown.
Remove from oven and top with arugula, Parmesan cheese, a squeeze of fresh lemon juice, crushed red pepper flakes, and a little sea salt. Garnish with basil, if using. Cut into slices and serve immediately.

You can use homemade pizza dough or store bought dough. Make sure the dough has risen and is at room temperature before starting.

Store leftover pizza in an airtight container in the fridge for up to 3 days.