Buttery Garlic Pizza

Ingredients

1 recipe artisan pizza dough (2 dough balls)

1 stick salted butter

3 garlic cloves, chopped

2 tbsp minced green onion

1 tbsp minced rosemary

1 tbsp fresh thyme

flaky salt

freshly ground black pepper

red pepper flakes, to taste

2 tbsp minced chives

Artisan Pizza Dough

500g (3 ¾ cups plus 2 tbsp) all-purpose flour

375g (1 ½ cups water plus 2 tbsp) warm water, divided

1g (¼ tsp) active dry yeast

10g (1 ½ tsp) fine salt

Instructions

Place pizza steel or stone in the oven and preheat to 500°F. Let stone heat up for a full 45 minutes. Generously flour a pizza peel and set aside.

Combine butter and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally, until butter is melted and mixture is fragrant, about 5 minutes. Place green onion, rosemary and thyme in a small bowl and stir to combine.

On a floured surface, flatten the middle of the dough ball into a large disk, leaving a 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to carefully shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking; add more flour if it is.

Spoon garlic butter over the surface of the dough and scatter half the herb mixture over top. Sprinkle with flaky salt, black pepper and red pepper flakes. Slide pizza onto steel (or stone) and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until crust is golden brown and blistered in spots. Remove from the oven, sprinkle with half the chives. Serve immediately.

Repeat with remaining dough ball, garlic butter and herbs.

Recipe via With Spice