Thin-Crust Pizza with Roasted Garlic and Arugula

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A thin, crispy pizza crust topped with roasted garlic, fresh mozzarella, and peppery arugula for a simple yet flavorful pie. This italian-inspired pizza ready in about 40 minutes pairs olive oil, peeled garlic cloves, sliced fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 475°F and place a pizza stone or inverted baking sheet inside to heat.
  2. Step 2: Toss 6 peeled garlic cloves with 1 tbsp olive oil and 1/4 tsp salt. Wrap in foil and roast in the oven for 20 minutes until soft and golden.
  3. Step 3: On a lightly floured surface, roll out 1 ball (14 oz) pizza dough into a 12-inch thin round.
  4. Step 4: Brush the dough lightly with 1 tbsp olive oil, then spread the roasted garlic cloves evenly over the surface by mashing them gently with the back of a spoon.
  5. Step 5: Arrange 8 oz sliced fresh mozzarella over the pizza dough. Season with 1/4 tsp black pepper.
  6. Step 6: Slide the pizza onto the preheated stone and bake for 10-12 minutes until the crust is crisp and cheese is bubbly.
  7. Step 7: Remove pizza from oven and immediately top with 2 cups fresh arugula, 1/4 cup shaved parmesan cheese, and sprinkle 1/4 tsp red pepper flakes. Slice and serve warm.

Frequently asked questions

How long does Thin-Crust Pizza with Roasted Garlic and Arugula take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Thin-Crust Pizza with Roasted Garlic and Arugula?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Thin-Crust Pizza with Roasted Garlic and Arugula?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thin-Crust Pizza with Roasted Garlic and Arugula for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Thin-Crust Pizza with Roasted Garlic and Arugula?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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