Description
This Detroit-style pizza is loaded with melty cheese, artichokes, roasted red peppers, and Fresno chiles, then topped with fresh lemony arugula for a bold and crispy finish.
Ingredients
- 6 tablespoons olive oil, divided
- 1 pound pizza dough
- 2 ounces low-moisture mozzarella, shredded from a block
- 1/4 cup freshly grated parmesan cheese
- 1 cup artichoke hearts, drained and roughly chopped
- 1 cup roasted red peppers, drained and sliced
- 2 Fresno chiles, sliced
- 2 cloves garlic, thinly sliced
- 2 cups fresh arugula
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 475°F.
- Pour 3 tablespoons of olive oil into a 9×13-inch metal baking pan and coat the bottom and sides evenly.
- Place the pizza dough in the pan and gently press it out to the edges. If the dough springs back, let it rest for 10 minutes before pressing again.
- Scatter the shredded mozzarella evenly over the dough, making sure the cheese reaches the edges of the pan. Sprinkle the Parmesan cheese over the top.
- Arrange the artichoke hearts, roasted red peppers, Fresno chiles, and sliced garlic evenly across the pizza. Drizzle with the remaining olive oil.
- Bake for 12 to 15 minutes until the crust is golden and crisp and the cheese is bubbling.
- In a bowl, toss the arugula with lemon juice, olive oil, salt, and pepper.
- Remove the pizza from the oven and loosen the edges with a spatula before transferring to a cutting board.
- Top the pizza with the dressed arugula, slice into squares, and serve immediately.
Notes
- Use brick cheese for a more traditional Detroit-style flavor if available.
- Allow the dough to come to room temperature before stretching for easier handling.
- Add extra Parmesan after baking for more flavor.
- Best served fresh while the crust is crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 20 mg
