If your family loves pizza, this flavorful garlic pizza bread is an ideal bake to try.
You can make the dough from scratch or use store-bought pizza dough for a quicker option.
If you enjoy extra cheesiness, stir grated Parmigiano Reggiano into the garlic butter or top the pizza with mozzarella for a stringy, indulgent finish.
Below is the recipe card so you can get started right away. Read on for tips and variations.
📖 Step by Step Recipe
Garlic Pizza Bread
Luke and Kay – Flawless Food
Shape as a thin crust or a thicker deep-pan base and spread with homemade garlic butter. Add parmesan or mozzarella if desired.
Ready in minutes once assembled—serve sliced as a side, appetizer or party snack.
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Equipment
Ingredients
Homemade Quick Pizza Dough Ingredients (or use premade dough)
- 240 ml warm water (40-46°C)
- 1 sachet dried active yeast (or use fast action/easy bake yeast)
- 380 grams plain flour
- 1 tsp mixed herbs
- 1 tsp white sugar
- 1 tsp salt
- 2 tbsp olive oil
Garlic Topping
- 6 cloves garlic, minced
- 70 g unsalted butter, softened to room temperature
- 6 g flat leaf parsley, finely chopped
- 10 g Parmigiano Reggiano, finely grated (optional)
- Mozzarella (optional)
Instructions
Garlic Pizza Bread – Homemade Dough (Prepare at least 2 hours ahead)
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If using active yeast, add 1 sachet to 240 ml warm water (40-46°C), stir and leave for at least 10 minutes until frothy. If using fast action yeast, add directly with the dry ingredients and mix with the water and oil.
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In a large bowl, whisk together 380 g plain flour, 1 tsp mixed herbs, 1 tsp sugar and 1 tsp salt.
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When the yeast mixture is frothy, add it to the dry ingredients along with 2 tbsp olive oil.
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If using a stand mixer, knead with a dough hook for about 8 minutes. If kneading by hand, mix with a spoon until the dough comes together, then form a ball and knead by hand.
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Turn the dough onto a floured surface and knead for about 12 minutes until smooth and no longer sticky.
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Place the dough in a bowl, cover with a damp cloth and leave in a warm draft-free spot to double in size (about 2 hours). Remove butter from the fridge to soften for the garlic butter.
Shaping the Dough
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For a thin crust, roll the dough out with a rolling pin into a large even circle. For a thicker base, gently stretch by hand with floured palms to form a smaller deep-pan base.
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Grease a pizza pan or baking tray with oil or butter, place the shaped dough on it and create a slightly thicker 1-inch crust if desired.
Garlic Butter Topping
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Preheat the oven to 200°C fan / 220°C / 425°F / Gas Mark 7. In a bowl combine 6 minced garlic cloves, 70 g softened unsalted butter, 6 g chopped parsley and 10 g grated Parmigiano Reggiano, if using.
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Mix the garlic butter until well combined, then spread it evenly over the pizza base. Leave a 1-inch crust around the edge free of butter. Add extra mozzarella or cheddar if you want a cheesy topping.
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Bake in the preheated oven for 10–12 minutes until the top is golden and crisp. Remove and let cool slightly before slicing.
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Slice, serve and enjoy.
Video
Nutrition
Carbohydrates: 38 g
Protein: 6 g
Fat: 12 g
Tag @flawlessfooduk or use #flawlessfooduk
Our garlic pizza bread recipe was first published on 18/02/2023 and updated with layout and advice improvements.
Ingredients
Below is a quick overview of the ingredients, with suitable substitutes and optional extras.
Garlic Bread Base
Choose between premade pizza dough for speed or homemade dough for the best flavour and texture. Premade bases let you skip the proofing step and get cooking faster.
- Dried yeast – helps the dough rise and creates a chewy crust. Use packet yeast for easy measuring.
- Active yeast – dissolve in warm water (40–46°C) and wait 10 minutes; fast-action yeast can be added directly to the dry ingredients.
- Plain flour – ’00’ or plain flour works well; bread flour gives a chewier texture while wholemeal yields a denser crumb.
- Sugar – enhances flavour and helps yeast activity.
- Herbs – dried mixed herbs add flavour without burning; add chili flakes for heat.
- Olive oil – preferred for flavour, though other neutral oils work.
Garlic Butter
Garlic butter is quick to prepare and customizable.
- Garlic – fresh minced garlic is best; garlic puree or powder can be used sparingly.
- Unsalted butter – allows you to control salt level, especially if adding parmesan.
- Cheese (optional) – Parmigiano Reggiano for nutty depth; mozzarella for melty stretch.
- Fresh herbs – parsley is classic; chives, oregano or basil also work well.
This recipe makes enough dough for one large pizza tray or two smaller garlic breads when divided.
Jump back to our recipe card to start baking.
Tips to Make Homemade Garlic Pizza Base
For best texture, prepare dough a few hours ahead or the day before to allow full proofing.
If short on time, roll a thin-crust version—this can be used after a much shorter rest period.
To prepare dough: bloom active yeast in warm water for 10 minutes (skip if using fast-action yeast), then combine with flour, herbs, sugar, salt, and olive oil. Knead by mixer (8 minutes) or by hand until smooth and elastic (about 12 minutes).
Knead by mixer
Use a dough hook and let the mixer knead for around 8 minutes until smooth.
Knead by hand
Mix until a stiff ball forms, then knead by hand on a floured surface until smooth and elastic.
Return the dough to a bowl, cover and leave to proof while you prepare the garlic butter.
Proofing Time
Proof the dough at room temperature until doubled in size—timing depends on ambient temperature and humidity. Under-proofing yields a denser crust, so allow the full time for thick bases. Alternatively, proof overnight in the fridge for deeper flavour; bring to room temperature for 30 minutes before shaping.
Thin Crust
Roll the dough into a large thin circle with a rolling pin for a crisp, wide base.
Thick Crust
Hand-stretch the proofed dough with floured palms to form a smaller, deeper base and place on a greased pizza pan.
Garlic Butter
While the dough proofs, combine minced garlic, softened unsalted butter, chopped parsley and optional parmesan. Keep the mixture at room temperature so it spreads easily.
Spread the garlic butter over the shaped base with a spatula or brush, then add extra toppings such as mozzarella if desired.
Cooking Time
Preheat the oven to 200°C fan / 220°C / 425°F / Gas Mark 7 and bake for 10–12 minutes. Remove when the top is golden and the crust crisp.
Slice and finish with extra grated cheese, cracked black pepper and freshly chopped parsley if you like.
Enjoy your homemade garlic pizza bread!
Serving Suggestions
Serve slices with tomato dipping sauce for kids, or try a smoky BBQ dip. Drizzle with extra virgin olive oil and a balsamic reduction for an elevated starter. Pair as a side with a Caprese salad or hearty pasta dishes for a comforting meal.
Storage Advice
Store unbaked dough in the fridge to proof overnight (use a large bowl as it will expand). Bring to room temperature for about 30 minutes before shaping.
Cooked garlic pizza bread keeps in the fridge for up to three days when wrapped tightly in foil or plastic wrap.
Reheat
Preheat the oven to 180°C fan / 200°C / 400°F. Wrap chilled slices in foil and bake for 10–12 minutes until heated through; unwrap for the last few minutes for extra crispiness.
Microwave
Microwave single slices for about one minute to reheat quickly, though texture may become slightly soft.
FAQs
Yes—roll or stretch it, then add the garlic butter and any cheese to make garlic pizza bread quickly.
Yes, premade bases are a great time-saver.
Yes. Bake until slightly crispy, cool, wrap tightly and freeze up to three months. Thaw overnight in the fridge and reheat before serving.
For thick crusts, full proofing is important to avoid a dense crust. Thin crusts can be shortened and still work well.
Other Starter Recipes
Try other starters on the blog for more ideas, from comforting soups to elegant small plates.
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Smoked Mackerel Pate
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Antipasto Platter
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Air Fryer Chicken Wings
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Beer Battered Onion Rings
More Bread Recipes
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We hope you enjoy this garlic pizza bread recipe. If you try it, come back and leave feedback—we’d love to hear how your garlic creation turned out.