Ingredients:

  • 1 lb refrigerated pizza dough, room temperature
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 2 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat. Stretch the room-temperature dough into a rough rectangle. Using a pizza cutter or sharp knife, slice the dough into 1-inch squares to ensure uniform cooking.
  2. While the oven preheats, prepare the garlic herb infusion. Melt the butter in a small saucepan over medium-low heat. Add the minced garlic, dried oregano, and dried thyme (and optional red pepper flakes).
  3. Sauté the garlic and herbs for only 60-90 seconds until the garlic smells nutty and aromatic but remains pale. Remove from heat immediately to prevent the garlic from turning bitter.