Cheesy Garlic Pizza Bread

Why You’ll Love This Recipe

I love how quick and impressive this is with very little prep. Starting with store-bought dough makes it easy, and the garlic butter brings out that bold, savory flavor I can’t get enough of. The combo of mozzarella and Parmesan adds richness and stretch, while the blistered crust gives it that true pizzeria-style bite. It’s the kind of recipe I keep in my back pocket whenever I want to wow guests—or just treat myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 round fresh pizza dough (450g) – store-bought works perfectly

• 3 tablespoons unsalted butter (room temperature)

• 2 cloves garlic, finely chopped

• 2 tablespoons fresh parsley, finely chopped

• ½ teaspoon sea salt flakes (like Maldon)

• 1 cup fresh mozzarella, grated

• 4 tablespoons Parmesan or Pecorino, finely grated

• 1 cup red sauce, for dipping

Directions

1. I remove the pizza dough from the fridge and let it rest at room temperature for 1 hour under a damp towel—this makes it easier to stretch.

2. While the dough rests, I preheat my oven to 500°F with a pizza stone or baking steel inside. I let it heat for a full hour to get that perfect crust. I place a baking tray on the rack below to catch any cheese drips.

3. In a small bowl, I mix the softened butter, chopped garlic, parsley, and sea salt to make my garlic butter.

4. I switch the oven to broil mode. I stretch the dough into a 12-inch round on a pizza peel dusted with semolina or flour to prevent sticking.

5. I brush the garlic butter generously over the entire surface, making sure to get right to the edges.

6. I top it with grated mozzarella and a layer of Parmesan, leaving about a ½-inch border for the crust.

7. I slide the dough onto the hot stone or steel and broil for 90 seconds. I rotate it, then broil another 30 seconds until the cheese is bubbling and the crust starts to char.

8. I switch the oven back to 500°F convection bake and cook for 1–2 more minutes, just until the crust is golden and crispy.

9. Once it’s out of the oven, I brush the edges with any remaining garlic butter, sprinkle more Parmesan and parsley on top, and slice it up. I serve it warm with red sauce for dipping.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes of hands-on work, with the total time around 1 hour and 20 minutes (mostly resting and preheating). It’s a fast bake with a huge payoff.

Variations

• I add red pepper flakes for a little heat.

• A drizzle of truffle oil before serving turns it into something gourmet.

• Chopped crispy bacon over the cheese makes it extra hearty.

• I swap in smoked mozzarella or provolone for a deeper flavor.

• For a herby twist, I stir in basil or oregano into the garlic butter.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days, or freeze slices for up to 1 month. To reheat, I bake them at 375°F for 8–10 minutes until the crust is crisp and the cheese is melty. I avoid microwaving to keep the texture right.

FAQs

Can I use pre-shredded cheese?

I can, but I prefer grating my own cheese for better melt and flavor. Pre-shredded varieties often have anti-caking agents that affect how they melt.

Do I need a pizza stone or baking steel?

It really helps with crisping the crust, but if I don’t have one, I bake it on a preheated inverted baking sheet—it still works well.

Can I make this with frozen dough?

Yes. I let it thaw in the fridge overnight, then bring it to room temperature for about an hour before shaping.

What’s the best sauce for dipping?

I love a classic red marinara or pizza sauce, but garlic butter, ranch, or even a spicy arrabbiata are all great options too.

Can I double the recipe?

Absolutely. I just split the dough into two rounds and bake them one at a time for best results.

Conclusion

Cheesy Garlic Pizza Bread is one of those appetizers I can never get enough of. It’s easy to make, insanely flavorful, and delivers that perfect crunch and melt in every bite. Whether I’m serving it at a party or enjoying it as a late-night snack, it always satisfies my cheesy cravings—and then some.

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