Lemony Artichoke White Pizza with Garlic

Quick Recipe Version (TL;DR)

• Yield: 1 large 12-inch pizza, 4 servings
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes, including 30 minutes for dough to come to room temperature

Quick Ingredients

• 1 pound pizza dough, room temperature
• 1 tablespoon all-purpose flour, for shaping
• 1 tablespoon fine cornmeal or semolina, for the peel or baking sheet
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely grated or minced
• 1 teaspoon finely grated lemon zest, plus 1 teaspoon lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper flakes, optional
• 1/2 cup whole-milk ricotta cheese
• 8 ounces low-moisture mozzarella cheese, shredded
• 1 cup marinated artichoke hearts, drained, patted dry, and quartered
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Do This

• 1. Let the dough sit at room temperature for 30 minutes while you preheat the oven to 500°F with a pizza stone, pizza steel, or inverted baking sheet inside.
• 2. Mix olive oil, garlic, lemon zest, lemon juice, salt, and optional red pepper flakes.
• 3. Drain and pat the artichokes very dry so the pizza stays crisp.
• 4. Stretch the dough into a 12-inch round on a lightly floured surface, then transfer to a cornmeal-dusted peel or parchment-lined sheet.
• 5. Brush with the lemon-garlic oil, dot with ricotta, then add mozzarella, artichokes, and Parmesan.
• 6. Bake at 500°F for 10 to 12 minutes, until the crust is browned and the cheese is melted with lightly golden spots.
• 7. Finish with parsley and a little extra lemon zest, rest 3 minutes, slice, and serve warm.

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Why You’ll Love This Recipe

• Bright and creamy: Lemon zest, garlic, and parsley cut through the rich mozzarella and ricotta for a balanced white pizza.
• Weeknight-friendly: Store-bought dough and marinated artichokes make it feel special without extra fuss.
• Crisp, chewy crust: A very hot oven helps create a golden bottom and rustic blistered edges at home.
• Easy to customize: Add spinach, olives, chili flakes, or grilled chicken depending on what you have on hand.

Grocery List

• Produce: 1 lemon, 2 garlic cloves, 1 small bunch fresh parsley
• Dairy: 1/2 cup whole-milk ricotta cheese, 8 ounces low-moisture mozzarella cheese, 1/4 cup finely grated Parmesan cheese
• Pantry: 1 pound pizza dough, 1 jar marinated artichoke hearts, extra-virgin olive oil, all-purpose flour, fine cornmeal or semolina, kosher salt, crushed red pepper flakes

Full Ingredients

For the Pizza

• 1 pound pizza dough, homemade or store-bought, at room temperature
• 1 tablespoon all-purpose flour, plus more only if needed for shaping
• 1 tablespoon fine cornmeal or semolina, for dusting the pizza peel or baking sheet
• 1 cup marinated artichoke hearts, drained, patted very dry, and quartered if large
• 1/2 cup whole-milk ricotta cheese
• 8 ounces low-moisture mozzarella cheese, shredded
• 1/4 cup finely grated Parmesan cheese

For the Lemon-Garlic White Pizza Base

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely grated or very finely minced
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper flakes, optional

For Finishing

• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon additional finely grated lemon zest, optional but recommended
• 1 teaspoon extra-virgin olive oil, optional, for a light finishing drizzle

Step-by-Step Instructions

Step 1: Bring the dough to room temperature and heat the oven

Place the pizza dough on a lightly floured counter, cover it loosely with a clean towel or overturned bowl, and let it sit at room temperature for 30 minutes. This makes the dough easier to stretch and helps prevent it from springing back.

While the dough rests, place a pizza stone, pizza steel, or an inverted heavy baking sheet on the lower-middle oven rack. Preheat the oven to 500°F for at least 30 minutes. A very hot surface is the key to a crisp bottom crust.

Step 2: Prepare the lemon-garlic base

In a small bowl, stir together the 2 tablespoons olive oil, 2 finely grated garlic cloves, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon crushed red pepper flakes if using. Let the mixture sit for 5 to 10 minutes while you prepare the toppings so the garlic gently flavors the oil.

Step 3: Dry the artichokes and prep the cheeses

Drain the marinated artichoke hearts very well, then spread them on a clean towel or paper towels and pat them dry. This step matters because excess marinade can make the center of the pizza soft instead of crisp. Quarter any large pieces so they are easy to bite into.

Shred the mozzarella if it is not already shredded, measure the ricotta and Parmesan, and chop the parsley. Keep the parsley aside for after baking so it stays fresh and bright.

Step 4: Stretch the dough

Lightly flour your work surface with 1 tablespoon all-purpose flour. Place the dough in the flour, flip it once, and gently press it into a thick disk. Using your fingertips, press outward from the center, leaving a slightly thicker rim around the edge.

Pick up the dough and gently stretch it over the backs of your hands, rotating as you go, until it forms a roughly 12-inch round. If the dough resists or shrinks back, let it rest for 5 minutes, then continue stretching.

Step 5: Transfer and build the pizza

Dust a pizza peel with 1 tablespoon fine cornmeal or semolina. If you do not have a peel, place the dough on a sheet of parchment paper set over the back of a baking sheet. Transfer the stretched dough to the prepared peel or parchment.

Brush the lemon-garlic oil evenly over the dough, leaving about 1/2 inch uncovered around the edge. Dot the ricotta over the pizza in small spoonfuls, then scatter the shredded mozzarella evenly on top. Arrange the dried artichoke hearts over the cheese, and finish with the Parmesan.

Step 6: Bake until the crust is crisp and the cheese is melted

Carefully slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, rotating once after 6 minutes if your oven has hot spots. The pizza is ready when the crust is puffed and deeply golden in places, the bottom is browned, and the cheese is fully melted with a few lightly toasted spots.

If using parchment, you can pull the parchment out from under the pizza after the first 5 minutes of baking for a crisper bottom, then continue baking directly on the hot surface.

Step 7: Finish, rest, and slice

Transfer the pizza to a cutting board and let it rest for 3 minutes. Sprinkle with the chopped parsley and, if you like an extra-bright finish, add 1/2 teaspoon additional lemon zest and a very light drizzle of 1 teaspoon olive oil. Slice into 8 pieces and serve warm.

Pro Tips

• Pat the artichokes dry: Marinated artichokes bring wonderful flavor, but too much oil or brine can weigh down the crust.
• Use low-moisture mozzarella: Fresh mozzarella is delicious but releases more water, which can make this white pizza soggy.
• Do not overload the center: Keep toppings evenly distributed and avoid piling too much cheese in the middle.
• Stretch, do not roll, if possible: Hand-stretching keeps more air in the dough for a lighter, chewier rim.
• Add parsley after baking: Fresh herbs taste brighter and look better when they are not exposed to the intense oven heat.

Variations

• Spinach artichoke white pizza: Add 1 cup baby spinach. Toss it with 1 teaspoon olive oil and place it under the mozzarella so it wilts without drying out.
• Olive and artichoke pizza: Add 1/4 cup sliced Kalamata olives for a salty Mediterranean flavor. Reduce the kosher salt in the lemon-garlic oil to 1/8 teaspoon.
• Chicken artichoke lemon pizza: Add 3/4 cup cooked shredded chicken before baking for a heartier main course.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F oven for 6 to 8 minutes, or in a skillet over medium-low heat for 4 to 6 minutes, until the crust crisps and the cheese is warm. Avoid microwaving if possible because it softens the crust.

To prep ahead, mix the lemon-garlic oil up to 24 hours in advance and refrigerate it in a covered container. Drain and pat the artichokes dry up to 1 day ahead, then store them in the refrigerator between layers of paper towel. Bring the dough to room temperature before stretching.

Nutrition (per serving)

Calories: 610 kcal | Carbs: 62g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Fiber: 4g | Sugar: 4g | Sodium: 980mg | Cholesterol: 48mg