GARLIC HERB AND CHEESE PULL APART BREAD
You won’t be able to set aside this amazing cheese and garlic herb butter pull-apart bread!
After seeing the recipe on Chew Town, we knew it was a must-do when we saw it.
After baking, I realized that the combination of garlic, herbs, and cheese on top of the pizza crust was quite wonderful.
In addition to the enjoyment of peeling the golden loaf of bread into individual sections, the abundance of fresh ingredients added such brightness to the dish.
As a result of my tweaks, I used different cheeses.
For the perfect recipe, I used parmesan, asiago, and romano cheeses that I had on hand.
In addition, I threw in some thyme.
I used store-bought pizza dough to save time in the kitchen. Not a boxed one, but something made and packaged in-store.
Even if your local supermarket doesn’t carry it, you may always inquire if you have a favorite pizza establishment that does.
I served it with a big bowl of marinara sauce because I like it so much. To go along with the Garlic Herb and Cheese Pull-Apart Bread, I stuffed it full of roasted garlic and herbs.
Each serving of this recipe contains only 115 calories.
INGREDIENTS:
- 450 g of fresh pizza dough
- 90 g of shredded Italian cheese
- 15 g of unsalted butter
- 2 cloves of minced garlic
- ¼ cup of chopped rosemary leaves
- 1/3 cup of chopped basil
- 1/3 cup of chopped parsley
- 1 teaspoon of thyme leaves
INSTRUCTIONS:
- Lay out the pizza dough on a lightly floured board to 20 x 10 inches. Distribute the butter over the dough in an even layer.
- Scatter the herbs and cheese over the buttered dough in an equal layer. Incorporate the ingredients into the dough by squeezing them in.
- When you’re done cutting the dough, place it in a long thin loaf pan that has been coated in nonstick spray and lined with parchment paper. The dough should be stacked and arranged vertically in the pan. Don’t be concerned if a few components fall out. Instead of sprinkling it all over, you can just sprinkle it on when the pan is full.
- Preheat oven to 375°F. Cover the pan using foil and let it set for 20 minutes.
- Afterwards, remove the pan’s lid and bake for around 55 minutes, or until the bread is golden brown.
- Serve the bread once it’s out of the pan.