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Cheesy Garlic Bread Pizza by Baking The Goods

Cheesy Garlic Bread Pizza

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Classic garlic bread now in the form of pizza with bubbly, rich, garlic butter loaded with mozzarella, parmesan, aromatic garlic and fresh parsley. All baked to perfection on a thin, pizzeria style crust with a big ol' side of red sauce for dipping. 




  • 1 round fresh pizza dough - delivered, homemade or store bought (


  • 3 tablespoons unsalted butter (- at room temperature)
  • 2 cloves garlic (- finely chopped)
  • 2 tablespoons fresh parsley (- finely chopped)
  • 1/2 teaspoon sea salt flakes
  • 1 cup fresh mozzarella (- grated)
  • 4 tablespoons fresh parmesan or pecorino (- finely grated)
  • 1 cup red sauce for dippin' (-



  1. Remove pizza dough from the fridge and allow to rest at room temperature for an hour. Meanwhile, place your Baking Steel, pizza stone or a baking sheet on the top rack of your oven and preheat oven to 500° (or as hot as it will go) for an hour. *Be sure to place a baking sheet on the lower rack to catch any butter drippings so you don't wind up burning butter all over the floor of your oven.
  2. Combine the softened, room temperature butter, garlic, parsley and sea salt together in a small bowl. Set aside, preferably near the oven to slightly melt the butter so it's easy to spread on the dough.
  3. Once the dough at room temperature, turn your oven up to broil. Cover a pizza peel with a light dusting of semolina flour. Stretch out your pizza dough into a 12" round and place on top of the semolina sprinkled peel. 
  4. Using a pastry brush or the back of a spoon, spread the garlic butter liberally all over the pizza dough. Top with the cheeses, reserving a bit of parmesan to sprinkle on after it bakes. 
  5. To launch your pizza into the oven, open the door & touch the peel down at the back of the Baking Steel or stone. Give your peel a slight jimmy (be gentle). Shuffle the peel out slowly as the pie settles onto your Baking Steel or stone.
  6. Bake for about 90 seconds, then open the oven and carefully rotate the pizza. Close oven and broil for 30 seconds or until you are happy with the coloring up top. Switch oven back to convection bake at 500° and cook for about 1-2 more minutes. 
  7. Carefully remove the pizza from the oven and brush the crust with kiss of garlic butter. Top with more freshly grated parmesan & parsley as desired. Slice and serve immediately with a big ol' side of red sauce for dippin'!


*Be sure to place a baking sheet on the lower rack to catch the melted butter that might drip off of the pizza so you don't end up with a mess on your oven floor.

*FYI, your fire alarm will likely sound during the baking process, mine does every single time. Just keep a watchful eye on your pizza so you don't end up burning it because it bakes up fast. 

*For the ultimate pizza use this recipe for 72 Hour Pizza Dough from Baking Steel. It is chewy, flavorful and everything you love about pizzeria style pizza dough easily made at home. 

*I highly recommend using a Baking Steel for homemade pizza. It changes the whole home pizza game. 

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dinner
  • Cuisine: Pizza