Garlic & Mozzerella Pizza Bread

Chewy, crunchy flatbread, smothered in garlic and parsley butter, and melted mozzarella cheese.


What meal isn’t improved by a starter or side of freshly baked garlic pizza bread? I made this at the weekend as a side to a lovely bowl of pasta, but it was so tasty, we ended up eating more garlic bread than pasta!

I’ve used the same Richard Bertinet recipe for the dough that I used for my stone baked pizza but instead have made a simple garlic and parsley butter as a topping. I decided to include a layer of mozzarella cheese as well, just to make the bread a little but more indulgent.

You could add some chilli flakes or sun-dried tomatoes for some extra flavour.


Ingredients: Makes 6 Flatbreads

The Dough:

  • 500g Strong White Bread Four
  • 50ml Olive Oil
  • 10g Salt
  • 320ml Luke Warm Water
  • 15g Yeast
  • Semolina for dusting

Garlic Butter:

  • 100g Salted Butter
  • 6 Cloves of Garlic
  • 1 Bunch of fresh Parsley


  •  2 Balls of Mozzarella Cheese


To Make:

The Dough:

Combine all ingredients in a large bowl and mix to incorporate.

Turn out onto a work surface and knead for 5-10 minutes, until smooth and elastic. (This is quite a wet dough, but try not to add extra flour, as it will become more difficult to work with later on).

Once you think the dough is ready, coat your hands and the dough in olive oil and knead for a further few minutes, test that it is ready by poking the dough, it should spring back when it has been worked enough.

Leave to rest for 1-2 hours at room temperature.

Divide the dough into 6 pieces, each weighing around 150g. Form into tight balls and leave to rest while you prepare the rest of the ingredients.

The Garlic Butter:

Finely chop the garlic and parsley, and add to a small pan with the butter. Cook over a medium heat until the butter is completely melted, set aside.



Put a pizza stone in the middle of the oven, and pre-heat to 200-220°C.

Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands and transfer to a chopping board liberally coated in semolina.

Use a pasty brush to liberally coat the dough in a layer of the garlic butter, then top with the sliced mozzarella cheese.



Slide into the oven, onto the pizza stone, and bake for 8-10 minutes.

Slice and serve!


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