Garlic Bread Crust White Pizza: 7 Irresistible Flavors

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Garlic Bread Crust White pizza is a delightful twist on traditional pizza, featuring a homemade yeast dough that is brushed with olive oil and infused with fresh garlic. This recipe elevates your pizza night with a medley of creamy provolone, fresh mozzarella, ricotta, and Parmesan cheeses, all topped off with zesty lemon and a hint of crushed red pepper flakes. It’s an irresistible combination that is perfect for sharing with family or friends.

Why You’ll Love This Garlic Bread Crust White

This recipe is not just about flavors; it’s about an experience! Here are several reasons why you’ll adore this dish:

• **Irresistible Taste:** The garlic-infused bread crust is a game-changer.
• **Cheesy Goodness:** A delightful mix of cheeses creates a creamy texture.
• **Fresh Ingredients:** The addition of lemon zest brightens the flavor profile.
• **Versatile Toppings:** Customize your pizza with various garlic bread toppings.
• **Easy to Make:** Follow simple steps to create this homemade garlic bread recipe.
• **Perfect for Sharing:** Serving 4, it’s ideal for gatherings.

This Garlic Bread Crust White pizza is a great vegetarian option, making it suitable for all diets.

Ingredients for Garlic Bread Crust White

Gather these items:

• 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
• 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
• 3/4 cup ricotta cheese
• 1/3 cup freshly grated parmigiano-reggiano cheese
• 1 lemon, zest freshly grated or sliced into thin ribbons
• 1/2 teaspoon crushed red pepper flakes, plus more for sprinkling
• 2 cups baby arugula greens
• Lemon juice from the lemon above
• Pinch of salt and pepper

How to Make Garlic Bread Crust White Step-by-Step

1. Step 1: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir gently and let the mixture sit until it becomes foamy, approximately 10 minutes. Add 2 1/2 cups of the flour, garlic powder, dried basil, and salt. Stir with a spoon until the dough begins to come together but remains sticky.
2. Step 2: Transfer the dough to a floured surface and knead in the remaining 1/2 cup of flour with your hands for several minutes until the dough is smooth and elastic. Lightly oil the same bowl and place the dough inside, turning it to coat with oil. Cover with a towel and let it rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
3. Step 3: Once risen, punch down the dough and place it back on the floured surface. Roll out or shape the dough with your hands into your desired form (such as a heart shape or rectangle). Transfer to a baking sheet or pizza pan. Cover again with the towel and let rest in a warm place for 10 minutes to relax the dough.
4. Step 4: Heat your oven to 425°F if using a baking sheet or pan. For a pizza stone, preheat the oven to 475°F and let the stone heat for at least 30 minutes to ensure crisp baking.
5. Step 5: Brush the entire surface of the dough generously with olive oil, reaching all the edges. Evenly distribute the pressed garlic across the crust by brushing it around. Sprinkle the grated provolone cheese across the surface, followed by the sliced or torn fresh mozzarella. Add dollops of ricotta cheese, then sprinkle with grated parmigiano-reggiano. Top with freshly grated lemon zest and crushed red pepper flakes for a subtle heat.
6. Step 6: Place the pizza into the oven. Bake for 20 to 25 minutes on the baking sheet or for 15 to 20 minutes if using a pizza stone until the cheese turns golden and bubbles delightfully. Remove the pizza from the oven and optionally sprinkle with additional Parmesan cheese and crushed red pepper flakes to taste.
7. Step 7: If desired, toss the baby arugula with fresh lemon juice, and a pinch of salt and pepper. Scatter this mixture on top of the warm pizza to add a fresh, vibrant contrast to the rich cheeses.
8. Step 8: Slice the pizza and serve immediately while warm and flavorful.

Pro Tips for the Best Garlic Bread Crust White

Keep these in mind:

• This recipe yields a deliciously crisp and flavorful pizza that serves 4.
• Optionally top with fresh arugula for added flavor.
• Let the dough rise in a warm place for the best results.
• Use freshly grated cheeses for a richer flavor.

Best Ways to Serve Garlic Bread Crust White

Here are some serving ideas:

• Pair with a light salad for a balanced meal.
• Serve with garlic butter on the side for dipping.
• Top with additional garlic bread toppings like herbs or spices.

How to Store and Reheat Garlic Bread Crust White

To store your leftover garlic bread crust white pizza, place it in an airtight container in the refrigerator. For reheating, pop it back in the oven at 350°F until warmed through, which is a simple garlic bread preparation that retains its delicious flavors.

Frequently Asked Questions About Garlic Bread Crust White

What’s the secret to perfect Garlic Bread Crust White?

The secret lies in properly kneading and allowing the dough to rise. A well-risen dough leads to a soft, airy crust, which is essential for a delightful garlic bread crust.

Can I make Garlic Bread Crust White ahead of time?

Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before baking.

How do I avoid common mistakes with Garlic Bread Crust White?

To avoid common mistakes, ensure your yeast is fresh and active. Also, don’t skip the resting periods, as they allow the dough to develop flavor and texture.

Variations of Garlic Bread Crust White You Can Try

Here are a few variations to consider:

• Add sun-dried tomatoes or olives for a Mediterranean twist.
• Top with different cheeses like feta or goat cheese for unique flavors.
• Create a spicy version by adding jalapeños or spicy sausage.

These variations make this Garlic Bread Crust White pizza even more customizable for different palates.

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