Description
This garlic pull apart loaf layers pizza dough with fresh garlic butter, mozzarella, and parmigiano reggiano for a golden, cheesy loaf made to share.
Ingredients
Scale
- 1 pound refrigerated pizza dough, room temperature
- 5 tablespoons unsalted butter, melted
- 5 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup parmigiano reggiano, finely grated, plus more for finishing
- 1 cup low-moisture mozzarella, shredded
- Flaky salt, for finishing, optional
Instructions
- Preheat the oven to 375°F. Grease a 9×5-inch loaf pan with nonstick cooking spray.
- In a small bowl, stir together 5 tablespoons melted unsalted butter, 5 minced garlic cloves, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Reserve one tablespoon on the side for finishing.
- On a lightly floured surface, roll 1 pound of room temperature pizza dough into approximately a 12×16-inch rectangle.
- Brush the dough evenly with the remaining 4 tablespoons of garlic butter. Sprinkle evenly with ½ cup finely grated parmigiano reggiano, followed by 1 cup shredded mozzarella.
- Cut the dough into twelve 4-inch squares. Stack 4 squares on top of each other to create 3 stacks. Carefully stand each stack upright in the prepared loaf pan, with the layers facing the short ends of the pan. Leave the stacks slightly loose so the dough has room to expand.
- Loosely cover the pan and let the dough rise at room temperature for approximately 30 minutes, or until slightly puffed.
- Sprinkle the top with the remaining ¼ cup parmigiano reggiano. Bake for 32–38 minutes, until deeply golden brown and the dough in the center is cooked through. If the top is browning too quickly, loosely tent the loaf with aluminum foil for the final 10 minutes.
- While the bread is still warm, brush the top with the reserved garlic butter. Finish with flaky salt and additional parmigiano reggiano, if desired. Let cool for about 5 minutes before removing from the pan and serving warm.
Notes
Make ahead: Assemble the loaf, cover tightly, and refrigerate up to 12 hours. Let it sit at room temperature for 30 to 45 minutes before baking.
Reheat leftovers wrapped in foil at 350°F for 10 to 15 minutes.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Appetizers, Side Dishes
- Method: Oven
- Cuisine: Italian American