Thin crust pizza with fresh mozzarella, parmesan, arugula, and a splash of fresh lemon juice-who wants a slice?
I am always looking for new pizza inspiration because Josh requests pizza for dinner almost every single day. I like pizza, but I need some variety in my life:) When I was in Austin this summer, I had the best arugula pizza. I couldn’t stop thinking about it so I made my own Lemon Arugula Pizza at home. It cured my pizza craving after one slice. Ok, maybe two slices. I had to eat more than one slice, the pizza was too good.
I am lucky Josh loves eating and making pizza. He always makes the pizza dough. His first job was at Little Caesar’s, but I promise his pizza is WAY better:) I am glad he was young and didn’t take any pizza tips from them..ha!
We always use Gold Medal’s Better For Bread Flour to make our pizza dough. It makes the best pizza crust!
I wanted a thin crust pizza so Josh rolled it out thin and cooked it on our pizza crisper pan. You can make a thicker crust if you wish, just roll out the dough to your desired thickness.
We topped the pizza with a drizzle of olive oil, fresh mozzarella cheese, and parmesan cheese. We baked the pizza until the cheese was melted and the crust was crisp!
Josh pulled the pizza out of the oven and I topped it with arugula, fresh lemon juice, and freshly grated parmesan. Josh cut the pizza into slices and we had a family pizza party!
I seriously love everything about this pizza. The flavors are fresh and simple. Josh wasn’t sure he would like a “salad” on his pizza, but he was pleasantly surprised by my Lemon Arugula Pizza. He loved it and so did Caleb! Caleb was shouting “pizza” and “bite” during our dinner. He couldn’t get enough! I am glad my boys enjoyed my pizza creation!
Make Lemon Arugula Pizza for your next pizza party! It was a hit at our house!
Lemon Arugula Pizza
Pizza with fresh mozzarella, parmesan, arugula, and a splash of fresh lemon juice. This pizza is a great addition to any pizza party!
- Cook Time
- 15 minutes
- For the pizza dough:
- 2 1/4 teaspoons rapid rise yeast
- 1 cup warm water
- Pinch of sugar
- 3 1/2 cups Gold Medal Better For Bread Flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- Corn meal-for spreading on pizza peel
- Pizza Toppings:
- 1 tablespoon olive oil
- 6 ounces fresh mozzarella sliced
- 1/2 cup Parmesan cheese shredded
- 2 cups arugula
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Additional shredded parmesan cheese for serving, optional
1. First, make the pizza dough. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.
2. In the bowl of a stand mixer, add the flour and salt. Mix the ingredients until combined.
3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.
4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.
5. Preheat the oven to 450 degrees F. Cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. You can refrigerate or freeze the other half of the dough or make 2 pizzas, if you wish. Using a rolling pin, roll the dough out into a circle. Place the pizza dough on a pizza pan or pizza stone.
6. Evenly brush the olive oil on the pizza. Top with fresh mozzarella slices. Add the parmesan cheese. Place the pizza in the oven and bake for 12-15 minutes or until pizza crust is golden and cheese is melted.
7. Remove the pizza from the oven and place arugula on top. Squeeze fresh lemon juice over the arugula and season with salt and black pepper, to taste. Garnish with additional parmesan cheese, if desired. Cut into slices and serve.
Note-we made a thin crust pizza. Josh rolled the crust into about a 13-inch circle. If you want a thicker crust, don't roll it out as far.
Disclosure: this post is in partnership with Gold Medal Flour, but our opinions are our own.