Wood-Fired Thin Crust Pizza with Roasted Garlic and Arugula

By · Reviewed by AislePrompt Editorial · ·

A thin, naan-like crust pizza topped with roasted garlic, fresh arugula, mozzarella, and a drizzle of olive oil for a light yet flavorful bite. This italian-inspired pizza ready in about 55 minutes pairs all-purpose flour, instant yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 1/4 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp salt. Add 3/4 cup warm water and 2 tbsp olive oil, mixing until a dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
  2. Step 2: Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
  3. Step 3: Preheat oven to 500°F with a pizza stone inside. Meanwhile, roast 6 whole garlic cloves wrapped in foil at 400°F for 20 minutes until soft and fragrant.
  4. Step 4: Roll out the dough on a floured surface into a thin 12-inch circle. Transfer to a pizza peel dusted with flour.
  5. Step 5: Slice 8 oz fresh mozzarella and evenly distribute over the dough. Peel and crush the roasted garlic cloves, spreading them lightly over the cheese.
  6. Step 6: Slide the pizza onto the hot stone and bake for 8-10 minutes until edges are golden and cheese is bubbly.
  7. Step 7: Remove pizza from oven, top with 2 cups fresh arugula, 1/4 cup shaved parmesan, and drizzle 2 tbsp extra virgin olive oil over the top. Slice and serve immediately.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 55 minutes (25 min prep + 30 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 Wood-Fired 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 all-purpose flour from drying out.

Can I substitute ingredients in Wood-Fired 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 Wood-Fired 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 Wood-Fired 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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