If garlic bread and pizza had a baby, this would be it. Cheesy, buttery, golden, stretchy—everything you want in a comfort food, all rolled into one bite. You don’t need to overthink this. You just need some good dough, a handful of ingredients, and about 15 minutes of your time. The result? Honestly addictive.
And while yes, this could be an appetizer or a side, let’s not pretend you’re not going to make this the entire meal. No judgment here. Let’s dive in.
What You’ll Need
This is as stripped down as it gets. You’ll only need a few key ingredients to make this taste like something you ordered at your favorite wood-fired pizza spot. But from your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza dough | 1 ball | Store-bought or homemade, about 250–300g |
| Garlic | 3–4 cloves | Finely chopped or crushed |
| Unsalted butter | 100g | Softened at room temp |
| Mozzarella | 1 ball | Torn or shredded |
| Fresh black pepper | To taste | Optional but worth it |
If you’re feeling fancy, you can throw in chopped parsley, a pinch of sea salt, or a sprinkle of chili flakes. But that’s extra credit.
Tools You’ll Need
- Pizza oven or conventional oven (yep, your regular oven works fine)
- Rolling pin (or your hands if you like rustic)
- Sharp knife or dough scraper
- Small mixing bowl
- Baking sheet or pizza stone
- Spoon or brush for spreading butter
- Cooling rack (if you’re not eating it straight off the pan)
No specialty gear here. Just your basic kitchen arsenal.
Pro Tips
You can absolutely wing this and still come out winning, but if you want that edge, here are a few tricks:
- Go Easy on the Garlic
Fresh garlic is potent. Overdo it and it’ll overpower everything else. Start with less, then add more if needed. - Don’t Smear the Butter
Dab or dot it. Smearing can tear the dough or make it soggy in spots. Spoonfuls here and there melt into magic. - Use a Hot Oven
The hotter the better (think 450°F or more). A screaming-hot oven gives you that crispy crust and bubbly top. - Tear, Don’t Slice the Mozzarella
Tearing gives it a rustic look and better melt coverage. Pre-shredded cheese has anti-caking agents. Avoid it. - Don’t Overbake
Watch the edges. Once they start to brown and the cheese bubbles, pull it. Overbaking dries everything out.
Instructions
Here’s the part where you bring it all together. Follow these steps and you’ll end up with golden, cheesy garlic bliss.
Step 1: Prep the Garlic Butter
In a small bowl, mix your softened butter and chopped garlic until combined. Add a few cracks of fresh pepper. Set aside.
Step 2: Preheat Your Oven
If you’re using a pizza oven, get it to 850°F+ and let it sit for at least 20 minutes. For a conventional oven, preheat to 450°F. If you have a pizza stone, heat that up with the oven.
Step 3: Roll Out the Dough
Flour your surface and gently stretch or roll your dough into a 10–12 inch circle. Keep it even—not too thin in the middle.
Step 4: Add the Garlic Butter
Spoon small dollops of the garlic butter all over the dough. No need to spread. Just let it sit. It’ll melt and spread on its own in the oven.
Step 5: Top With Cheese
Tear the mozzarella and scatter it across the surface. Try to hit all the edges so every bite has some gooeyness.
Step 6: Bake
Transfer to your pizza stone or baking sheet. In a pizza oven, cook for 60–90 seconds, rotating every 30 seconds. In a conventional oven, bake for 10–12 minutes, until the crust is golden and the cheese is bubbling.
Step 7: Rest and Slice
Let it sit for a minute or two so the cheese can settle. Then slice it up and serve. Or don’t slice it and just pull pieces apart with your hands. Your call.
Substitutions and Variations
You don’t need to follow this recipe like a robot. Here’s how to make it work with what you have or love:
| Swap This | For This | Why It Works |
|---|---|---|
| Mozzarella | Cheddar, Gouda, Monterey Jack | Different melt and flavor profile |
| Butter | Olive oil with garlic | Lighter and dairy-free |
| Garlic | Garlic powder (½ tsp per clove) | Faster, milder flavor |
| Dough | Naan, flatbread, puff pastry | Great for shortcuts |
| Herbs | Oregano, rosemary, thyme | Each adds its own vibe |
Want to make it spicy? Add red pepper flakes or sliced jalapeños. Craving extra indulgence? Sprinkle with parmesan or drizzle with honey after baking.
Make Ahead Tips
If you want to prep in advance and save time later:
- Garlic Butter: Make it up to a week ahead and store in the fridge. Bring to room temp before using.
- Dough: Make the dough and store in the fridge for 2–3 days, or freeze and thaw the night before.
- Assembly: You can roll out the dough and store it between parchment sheets for up to 24 hours in the fridge.
Leftovers and Storage
Honestly, this is best eaten fresh. But if you somehow have leftovers:
- Fridge: Wrap in foil or place in an airtight container. Keeps for 2–3 days.
- Reheat: Use a toaster oven or pan on medium heat to bring back the crisp. Avoid the microwave—it’ll go soggy.
- Freeze: You can freeze leftovers, but the texture won’t be the same. Wrap tightly and reheat straight from frozen in a 400°F oven.
Extra Details
Nutritional Breakdown (per serving — assuming 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~310 |
| Protein | 10g |
| Carbs | 34g |
| Fat | 16g |
| Fiber | 2g |
| Sodium | Varies by dough and cheese used |
Diet Notes
- Vegetarian: Yep.
- Vegan: Swap butter for olive oil and use vegan mozzarella.
- Gluten-Free: Use GF pizza dough.
Meal Pairing Suggestions
Pair it with:
- A simple arugula salad with lemon and olive oil
- Tomato soup or a broth-y minestrone
- Cold beer or sparkling water with lime
FAQ
Can I use pre-made pizza crust?
Yep. You won’t get the same bubbly texture, but it still works.
What’s the best way to get a crispy crust at home?
Use a pizza stone or preheat your baking sheet for 10 minutes before placing the dough on it.
How garlicky is this?
Totally depends on how much you use. You’re in control. Want it punchier? Add more cloves.
Can I make this on the grill?
Absolutely. Use indirect heat and a cast iron pan or pizza stone. Watch closely—it cooks fast.
Wrap Up
This isn’t just a side dish. This is the kind of thing you make when you want something fast, satisfying, and just flat-out delicious. It’s forgiving, customizable, and guaranteed to hit the spot whether it’s a lazy Friday night or a cozy Sunday afternoon.
If you end up making this Cheesy Garlic Pizza Bread, let me know how it turns out. Got any fun variations? Drop them in the comments—I read them all. And if you’ve got questions? Fire away. Always happy to help.
