Equipment
Ingredients
Base
- 450 g store-bought pizza dough, room temperature
Garlic-Herb Butter
- 45 g unsalted butter, melted
- 3 garlic, minced
- 2 g dried oregano
- 2 g dried parsley
- 3 g kosher salt
Cheese Topping
- 150 g low-moisture mozzarella, shredded
- 30 g parmesan cheese, grated
Nutrition (per serving)
Method
Preheat your oven to 220C/425F. Line a baking sheet with parchment paper.
Place the room-temperature pizza dough onto the prepared baking sheet. Using your hands, gently stretch and press the dough into a large rectangle, about 1 centimeter thick. If the dough snaps back, let it rest for 5-10 minutes before continuing.
In a small bowl, combine the melted butter, minced garlic, dried oregano, dried parsley, and kosher salt. Stir until well mixed.
Using a pastry brush, spread the garlic-herb butter evenly over the entire surface of the stretched dough, reaching all the way to the edges.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the buttered dough.
Bake in the preheated oven for 12 to 15 minutes, or until the cheese is melted, bubbling, and the edges of the dough are deep golden brown.
Remove from the oven and allow to cool for 3 to 5 minutes on the baking sheet. Use a pizza cutter or sharp knife to slice the rectangle into 12 even sticks. Serve warm.
Chef's Notes
- For the crispiest bottom crust, preheat your baking sheet in the oven and carefully slide the parchment paper with the prepared dough onto the hot pan.
- Always grate your own block mozzarella rather than buying pre-shredded cheese. Pre-shredded varieties contain anti-caking agents like cellulose that prevent smooth melting.
- If you want a slight kick, add 1-2g of crushed red pepper flakes to your garlic butter mixture.
- To elevate this simple snack, serve with a side of warm, high-quality marinara sauce for dipping.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze fully baked and cooled. Wrap tightly in foil.
Reheating: Reheat in a 175C/350F oven for 5-7 minutes until cheese is melty and crust is crisp.
