Pizza Garlic Bread



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If you’ve never tried making garlic pizza bread at home you’re missing out. This pizza has a crispy and chewy crust with a simple but delicious salty garlic and parsley topping!

Homemade garlic bread is hands-down the best. You can make it as garlicky and buttery as you like, and even throw on some extras if you like.

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Pizza Garlic Bread Variations

Some of my favorite variations include:

  • Adding mozzarella before baking for some stretchy cheese goodness.
  • Topping the cooked garlic bread with some chopped ripe tomatoes for a delicious bruschetta feel.
  • Replace the parsley with chopped cilantro or a mixture of both (this works great served with spicy chicken or a Thai curry).
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I recommend making the dough for this recipe in a food mixer with a dough hook. The dough is very sticky, which makes it hard to knead by hand. It firms up a little during proving (just one proving stage needed), and at that point, you can coat it in some flour to make it easier to work with.

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I also love to dust the raw pizzas with fine semolina before topping them with the garlic butter. This gives the finished bread a delicious crispier coating. However, you can just dust with a little more flour if you don’t have any semolina.

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Pizza Garlic Bread

If you've never tried making garlic pizza bread at home you're missing out. This pizza has a crispy and chewy crust with a simple but delicious salty garlic and parsley topping!
Prep Time: 1 hour 10 minutes
Cook Time: 8 minutes
Servings: 8


Bread Ingredients

  • 10 oz lukewarm water
  • 1 ½ tsp granulated sugar
  • 2.5 cups all-purpose flour or bread flour
  • 1 tsp salt
  • 4 tbsp fine ground semolina flour replace with bread flour if preferred

Garlic Topping Ingredients

  • 5 tbsp salted butter very soft
  • 1/4 tsp salt
  • 3 cloves of garlic peeled and minced
  • 1 cup packed fresh parsley leaves chopped


  • Place the lukewarm water in a bowl and stir in the yeast and sugar. Leave for 5 minutes until it foams on top.
  • Place the flour and salt in the bowl of a stand mixer. Stir together using the dough hook, then slowly pour in the yeast mixture while the mixer is running at a medium speed.
  • Continue to knead with the dough hook for another 10 minutes, then scrape the mixture into a large oiled bowl (it will be sticky). Cover with plastic wrap and leave in a warm room for 45-60 minutes until it doubles in size.
  • Preheat the oven to 400 degrees Fahrenheit. Place two large metal baking sheets in the oven to heat up.
  • Once the dough has risen, scrape it out onto a well-floured surface. Split the dough into two portions and lightly knead to knock out the air. Form the dough into two balls and let them rest for 5 minutes (you can leave for up to 15 minutes, but cover with plastic wrap if leaving for longer than 5 minutes).
  • Mix together the garlic topping ingredients in a small bowl.
  • After 5 minutes, dust both of the dough balls well with semolina and stretch out to form a rough pizza shape.
  • Take the hot baking sheets out of the oven and spray or brush with a little oil.
  • Place one pizza on each baking sheet (I fold the dough over my arm to move it). Don't worry if it wrinkles and looks a bit messy on the tray, it will smooth out during cooking. Stretch out a little more once on the tray if needed.
  • Spoon the garlic butter onto the pizza breads and use the back of a spoon or a brush to smooth the butter all over – right up to the edges.
  • Place in the oven and cook for 7-10 minutes until golden brown. Serve immediately.
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Hi, I’m Ashley & I’m so happy you’re here!

Ashley is the founder of CenterCutCook and a former teacher that now spends her days in the kitchen so that she can share her favorite recipes with you!