If you’ve been searching for a pizza recipe that’s bursting with flavor but also feels like a cozy homemade treat, you’re going to want to stick around. This Garlic Bread Crust White Pizza Recipe is hands down one of my all-time favorites because it combines the best of both worlds—the crispy, fragrant garlicky crust you crave with a luscious, cheesy white pizza topping that will leave you wanting more. When I first tried this, I was amazed at how simple ingredients came together to create something truly spectacular. Trust me, once you make it, this will become your go-to recipe for pizza nights!
Why You’ll Love This Recipe
- Rich Garlic Flavor: The crust itself is infused with garlic, giving every bite that cozy garlic bread vibe you can’t resist.
- Creamy Cheese Combo: A blend of provolone, mozzarella, ricotta, and Parmesan creates layers of melty, creamy yum.
- Easy to Make at Home: With common pantry staples and straightforward steps, you’ll get fantastic results without fuss.
- Versatile and Inviting: It’s great for casual dinners, entertaining, or even a fun weekend project in the kitchen.
Ingredients You’ll Need
All these ingredients blend beautifully to give that perfect balance between a golden, garlicky crust and a rich, cheesy topping. I always recommend picking fresh cheeses when you can—they really take the pizza to the next level.
- Warm Water: Essential for activating the yeast perfectly; make sure it’s warm, not hot, so you don’t kill the yeast.
- Active Dry Yeast: This gives the dough the rise and fluffiness you’re looking for.
- Honey: Just a touch sweetens the dough and helps with yeast activation.
- Olive Oil: Adds moisture to the dough and richness to brush on the crust.
- All-Purpose Flour: The base for the dough; I never substitute this for anything less sturdy when making pizza crust.
- Garlic Powder: The secret behind the garlicky crust without overwhelming fresh garlic rawness.
- Dried Basil: Adds a subtle herbaceous note that complements the cheeses.
- Salt: Balances flavors and helps with dough structure.
- Fresh Garlic Cloves: Pressed or minced finely to distribute that fresh garlic punch.
- Provolone Cheese: Melts beautifully with a mild, smoky flavor.
- Fresh Mozzarella: The classic creamy, stretchy pizza cheese you can’t do without.
- Ricotta Cheese: Adds a soft, creamy texture that feels indulgent.
- Parmigiano-Reggiano Cheese: Provides a sharp, nutty finish to the topping.
- Lemon Zest: Brightens the overall flavor with a fresh citrus twist.
- Crushed Red Pepper Flakes: A little heat that you can adjust to your taste.
- Optional Baby Arugula: Peppery greens that bring freshness and a light bite—great tossed with a bit of lemon juice.
Variations
One of my favorite things about this Garlic Bread Crust White Pizza Recipe is how flexible it is. Once you master the basics, you can tweak it to perfectly suit your cravings or dietary needs. I often switch up toppings depending on what I have on hand or what season it is.
- Herb Swap: I like swapping dried basil with fresh rosemary or thyme for different herbal notes—each brings its own magic.
- Spicy Kick: If you love heat, add sliced jalapeños or a dash of hot sauce on the crust before baking—my family goes crazy for it!
- Protein Additions: For a heartier meal, try adding cooked Italian sausage or crispy pancetta.
- Dairy-Free Option: Use dairy-free cheeses and skip the ricotta for those with sensitivities—still delicious!
- Greens Galore: Swap out arugula for baby spinach or kale tossed with lemon juice.
How to Make Garlic Bread Crust White Pizza Recipe
Step 1: Activate Your Yeast and Start the Dough
Begin by combining the warm water, yeast, honey, and olive oil in a large bowl. Stir everything gently and let it sit for about 10 minutes until it gets foamy and bubbly—that’s your yeast waking up and ready to work magic. I once impatiently skipped this step, and trust me, your dough won’t rise properly without it! Next, stir in most of the flour with garlic powder, dried basil, and salt until it starts shaping into dough. You’ll want to get your hands involved here to knead the dough on a floured surface; it should be a bit sticky but manageable. The kneading helps develop the gluten, resulting in that wonderfully chewy crust you’re after.
Step 2: Let the Dough Rise
Rub a bit of olive oil inside your bowl and place the dough ball in, turning it so it’s coated with oil. Cover with a clean kitchen towel and place it somewhere warm for about 1 to 1 1/2 hours. This step is where the dough doubles in size, so don’t rush it. I usually set mine near the oven or on top of the fridge—perfect cozy spots for a yeast nap!
Step 3: Shape Your Dough
Once your dough has doubled, punch it down gently to release air pockets and place it on a floured surface. Shape it however you like—a rectangle, round, or even a heart shape if you’re feeling fancy. I love using my rolling pin to keep the thickness even, but stretching with my hands works just as well. Let it rest for 10 minutes under a towel while you preheat your oven to 425°F (or 475°F if you’re using a pizza stone, which I highly recommend for a crisper crust).
Step 4: Build the Garlic Bread Crust Base and Layer the Cheese
Give the dough a good brush all over with olive oil, making sure you cover the edges well—this is where the garlic powder flavor shines. Spread the pressed or finely minced garlic evenly on top of the crust; this step makes that signature garlic bread aroma wash over your kitchen. Then add the shredded provolone, scattered pieces of fresh mozzarella, generous dollops of ricotta, and a sprinkle of Parmesan cheese. Finish it off with lemon zest and crushed red pepper flakes for a subtle zing and a bit of heat. Trust me, the contrast of creamy cheese and bright lemon zest is what took me by surprise the first time I made this rice, and it’s so worth trying!
Step 5: Bake and Finish
Bake your pizza for 20 to 25 minutes on a baking sheet or about 15 to 20 minutes on your pizza stone. You’re looking for the cheese to get bubbly and golden without burning the crust. When it’s done, if you want to add a fresh, peppery touch, toss some baby arugula with lemon juice, salt, and pepper, then scatter it on top of the sliced pizza. It adds a wonderful lightness that balances the rich cheeses perfectly.
Slice up, serve warm, and prepare for compliments—this pizza doesn’t last long in my house!
Pro Tips for Making Garlic Bread Crust White Pizza Recipe
- Don’t Skip the Garlic Powder in Dough: It infuses subtle aroma throughout the crust, so every bite tastes infused with garlic.
- Heat Your Oven and Stone Well: Preheat your pizza stone for at least 30 minutes for a crust that’s crisp on the bottom and tender inside.
- Use Freshly Grated Cheese: Freshly grated cheeses melt better and have way more flavor than pre-shredded bags.
- Add Lemon Zest Last Minute: Adding lemon zest before baking keeps its bright flavor fresh instead of dulling in the oven heat.
How to Serve Garlic Bread Crust White Pizza Recipe
Garnishes
I love topping this pizza with fresh baby arugula tossed in lemon juice for a pop of freshness and peppery bite. Sometimes I add a quick drizzle of extra virgin olive oil or even a sprinkle of flaky sea salt to finish things off. If you want a little extra zing, crushed red pepper flakes on top are always welcome in my kitchen.
Side Dishes
This pizza pairs wonderfully with simple side salads like mixed greens with balsamic vinaigrette or a bright tomato and cucumber salad to complement that creamy white cheese flavor. For something warm, roasted vegetables or even garlic Parmesan roasted potatoes make a hearty side. When we have it for dinner, I often serve it alongside a glass of crisp white wine.
Creative Ways to Present
For parties, I like cutting this pizza into bite-sized squares and serving it on a rustic wooden board with toothpicks. You can also make mini white pizzas by dividing the dough before rising—perfect for individual servings or appetizers. A sprinkle of fresh herbs like basil or oregano right before serving always earns wowed guests, too.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which sometimes doesn’t happen in my house!), wrap them tightly in plastic wrap or store in an airtight container in the refrigerator. The pizza keeps well for 2 to 3 days. I recommend reheating so the crust is crisp again and the cheese melts just right.
Freezing
I’ve frozen this pizza before by baking it fully and then letting it cool completely. Next, I wrap it tightly in foil and freeze for up to 1 month. When I want to enjoy it later, I thaw it overnight in the fridge and reheat in the oven for best texture.
Reheating
To reheat, I pop slices in a 375°F oven on a baking sheet until the cheese bubbles and the crust crisps up again—usually about 8-10 minutes. Avoid microwaving if you want to retain that crispy, garlicky crust texture; it can turn chewy or soggy otherwise.
FAQs
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Can I make this Garlic Bread Crust White Pizza Recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a high-quality gluten-free flour blend designed for baking. Just be aware the dough texture may change slightly and might require a bit more or less liquid. Be sure to follow your particular flour’s guidelines for best results.
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Can I prepare the dough in advance?
Yes! You can make the dough a day ahead and refrigerate it after the first rise. Just punch it down, cover tightly, and refrigerate. Before baking, let it come to room temperature (about 30 minutes) and give it a quick shape before topping.
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What if I don’t have a pizza stone?
No worries! A baking sheet works perfectly fine. Just preheat the oven to 425°F and bake the pizza on the sheet for 20-25 minutes. To help with crispness, you can preheat the baking sheet in the oven before placing the pizza on it.
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How do I avoid soggy pizza crust?
Make sure you roll or stretch your dough evenly and use the olive oil brush to create a barrier before adding wet toppings. Also, baking on a hot stone or preheated baking sheet helps crisp up the crust quickly, preventing sogginess.
Final Thoughts
This Garlic Bread Crust White Pizza Recipe holds a special place in my heart—it’s one of those dishes that feels both indulgent and homey at the same time. I love sharing it with friends and family because it’s not just pizza; it’s that perfect blend of garlic bread and creamy cheese, elevated with fresh lemon and herbs. I highly recommend giving it a try, especially if you want to impress without fuss. Once you master it, I’m confident you’ll come back to it again and again, just like I do. So grab your ingredients, crank up your oven, and let’s make some magic happen!
Print
Garlic Bread Crust White Pizza Recipe
- Prep Time: 1 hour 35 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This flavorful white pizza features a homemade garlic bread crust topped with a blend of melted provolone, fresh mozzarella, ricotta, and Parmesan cheeses, accented with bright lemon zest and a hint of crushed red pepper flakes. The dough is enriched with garlic powder and basil, baked to golden perfection, and optionally finished with fresh arugula tossed in lemon juice for a peppery, citrusy bite. Perfect for a delightful and hearty meal that feeds 3 to 4 people.
Ingredients
Dough:
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon salt
Pizza Toppings:
- 2 garlic cloves, pressed or very finely minced
- 2 cups freshly grated provolone cheese
- 1 (8 ounce) ball fresh mozzarella, sliced or torn into pieces
- ¾ cup ricotta cheese
- 1/3 cup freshly grated parmigiano-reggiano cheese
- 1 lemon, zest freshly grated or sliced into thin ribbons
- ½ teaspoon crushed red pepper flakes, plus more for sprinkling
Optional Toppings:
- 2 cups baby arugula greens
- Lemon juice from the lemon above
- Pinch of salt and pepper
Instructions
- Activate Yeast and Mix Dough: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir with a spoon and let the mixture sit for about 10 minutes until foamy, indicating that the yeast is active. Add 2 1/2 cups of the flour, garlic powder, dried basil, and salt. Stir until the dough forms but remains sticky.
- Knead the Dough: Turn the sticky dough onto a floured surface and add the remaining 1/2 cup flour gradually while kneading by hand for a few minutes until the dough becomes smooth and elastic. Oil the original bowl with olive oil, place the dough inside, turning it to coat with oil. Cover with a towel and set in a warm place to rise for approximately 1 to 1 1/2 hours, until doubled in size.
- Shape and Rest the Dough: After the dough has risen, punch it down to release air, then return it to a floured surface. Roll or stretch it into your desired shape—round, rectangle, or even a heart—and transfer it to a baking sheet or pizza pan. Cover again with a towel and let rest in a warm place for 10 minutes to relax the dough for baking.
- Preheat Oven: Preheat your oven to 425°F if using a baking sheet. If using a pizza stone, heat the oven to 475°F and preheat the stone as well.
- Prepare the Pizza Base: Brush the entire surface of the shaped dough with olive oil, ensuring even coverage along the edges. Distribute the minced garlic evenly over the surface by brushing or sprinkling gently. Sprinkle the grated provolone evenly, follow by layering sliced or torn mozzarella. Add dollops of ricotta cheese across the pizza, then sprinkle the grated Parmesan cheese. Finish with lemon zest and crushed red pepper flakes for a touch of brightness and heat.
- Bake the Pizza: Place the pizza in the preheated oven. Bake on a baking sheet for 20 to 25 minutes, or on the pizza stone for about 15 to 20 minutes, until the cheese is melted, golden, and bubbly.
- Add Finishing Touches: Remove the pizza from the oven and sprinkle extra Parmesan cheese and additional crushed red pepper flakes if desired. If using, toss baby arugula with fresh lemon juice, a pinch of salt, and pepper, then spread the greens atop the warm pizza for a fresh, peppery contrast.
- Serve: Slice the pizza and serve immediately while the cheese is warm and melty. Enjoy your garlic bread crust white pizza!
Notes
- For an extra crispy crust, use a preheated pizza stone and bake at 475°F for a shorter time (15-20 minutes).
- The dough recipe yields one pizza large enough to feed about 3-4 people.
- Fresh arugula and lemon juice are optional but provide a refreshing balance to the richness of the cheeses.
- Adjust the amount of crushed red pepper flakes to your spice preference.
- You can shape the dough into any form – rectangles, circles, or creative shapes like a heart.
- Allow the dough to rise in a warm, draft-free space for best results.
Nutrition
- Serving Size: 1 slice (1/4 of pizza)
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
