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Lemon Artichoke Arugula Pizza

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A fresh and vibrant lemon artichoke arugula pizza featuring melted mozzarella, tender artichokes, peppery arugula, and bright lemon zest and juice layered over a crisp garlic-olive oil crust for a light yet satisfying twist on classic pizza.

Ingredients

  • 1 pizza dough (store-bought or homemade)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup canned or jarred artichoke hearts, drained and chopped
  • 1 to 2 cups fresh arugula
  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 1/4 cup grated parmesan cheese
  • Salt and black pepper to taste
  • Red pepper flakes (optional)

Instructions

  1. Preheat the oven to a high temperature (around 220–250°C / 425–475°F) and prepare a baking sheet or pizza stone.
  2. Roll out the pizza dough on a lightly floured surface and transfer it to the baking sheet or stone.
  3. Brush the dough lightly with olive oil and evenly spread minced garlic over the surface.
  4. Sprinkle mozzarella cheese over the dough, then add chopped artichoke hearts.
  5. Bake until the crust is golden and the cheese is melted and bubbling, about 10–15 minutes.
  6. Remove from the oven and immediately top with fresh arugula so it slightly wilts from the heat.
  7. Finish with lemon juice, lemon zest, parmesan cheese, salt, black pepper, and red pepper flakes if desired.
  8. Slice and serve warm.

Notes

  • Add arugula after baking to keep it fresh and slightly wilted.
  • Use canned or jarred artichokes for convenience and tenderness.
  • A very hot oven helps achieve a crisp crust.
  • Do not over-bake to keep cheese creamy and not dry.
  • Optional additions include olives, sun-dried tomatoes, or ricotta for extra richness.
  • For best texture, reheat in an oven or skillet rather than a microwave.

Nutrition

Find it online: https://cookedbymaya.com/lemon-artichoke-arugula-pizza/