Ingredients:

  • 1 lb fresh pizza dough
  • 1 tbsp cornmeal
  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/3 cup Parmigiano-Reggiano, finely grated
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly dust with 1 tablespoon of cornmeal.
  2. On a lightly floured surface, stretch the fresh pizza dough into a rough 8x10 inch rectangle.
  3. Using a pizza cutter or bench scraper, slice the dough into 1-inch strips, then cut crosswise to create 32 uniform bite-sized squares.
  4. Space the dough bites approximately 1 inch apart on the prepared baking sheet.
  5. Bake for 10–12 minutes until the exterior is golden brown and the centers are pillowy.
  6. While baking, gently warm 3 tbsp butter, 1 tbsp olive oil, and minced garlic in a small saucepan over low heat to infuse the fat.
  7. In a large bowl, toss the warm baked bites with the garlic butter mixture, dried oregano, grated Parmigiano-Reggiano, and fresh parsley until evenly coated.