I’ve made this recipe several times and hubby and I can’t get enough of it when it comes off the grill pan, bathed in a garlicky, buttery sauce and sprinkled with salt. It’s like a slightly kicked-up garlic bread, but better for all the extra goodness it brings. And it’s delicious and herby and oniony and all things wonderful about soft, chewy bready goodness. It was as if the day I watched Sunny Anderson making it on Food Network was just meant to be. Now that sis blogging partner has also beheld its wonder, we’re hoping you’ll like it just as much.
This is a very basic recipe. It’s simply fresh herbs, a store-bought pizza dough (or a quickly homemade one), some garlic, butter and salt. It’s easy peasy!
I had all the ingredients for our homemade standby pizza dough (found here) so I threw that together real quick, but a store-bought pizza dough can be a life – and time – saver, too. I know Publix makes a wonderful one in their deli section. Check with your local store to see if they carry it. I personally prefer the one we make from scratch as it tends to be a little easier to roll out and doesn’t retract as much as the store-bought, but both have their merits.
Onto the rolled-out-dough goes the heady combination of small-diced red onion and chopped herbs. Rosemary and thyme are my most favorite herbs, so this recipe was definitely perfect in my not-so-small opinion.
To work in the herbs and onion, you fold the dough in half and then in half again and knead it just enough to incorporate them. The dough gets a final rest before rolling out again. This allows the glutens that have been worked up to relax a little and will make rolling the dough out again a lot easier.
See? Absolutely no problem rolling out this awesome slab of carbs and herbs. Just brush the top with a little olive oil and place it on a hot grill pan or large skillet. Press those bits that are trying to get away back into the dough if you want to.
Maybe you want to try grilling it on an actual grill? If you’ve grilled pizza before, try the same method. I’m sure it would be fantabulous!
After cooking the bread for about 4-6 minutes on each side, that simple sauce of garlic and butter is brushed on and salt is sprinkled on last.
This is it! It’s time to cut it into pieces small enough to handle yet large enough to satisfy the hunger that’s been building for a while now.
This bread, it’s amazing stuff. It has all the flavor of a lovingly-baked artisan bread, but it takes less than half the time to make. It is full of fresh flavors and topped with just the right about of garlic and salt to hint at their best qualities. The dough cooked up is soft and chewy with a little crunch from the pan on top and bottom. Pair it with soup or a pasta dish in place of garlic bread or just serve it up as an appetizer with your favorite marinara sauce. It’s a very versatile bread that just cannot fail.
Adapted from Sunny Anderson via Food Network
Prep Time: 20 minutes Cook Time: about 12 minutes Level: Easy Serves: 4-6
- 1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket, or see link above 4 good, quick homemade recipe)
- 1/2 red onion, thinly sliced
- 2 tablespoons roughly chopped fresh lemon thyme leaves
- 2 tablespoons roughly chopped fresh rosemary leaves
- 2 tablespoons olive oil, plus more for coating bowl
- 4 tablespoons butter
- 2 cloves garlic, smashed
- Kosher salt
Cut the pizza dough in half (useful if your grill pan or skillet isn’t that big; if it is large, do not cut and proceed with the rolling). Roll out each half of the dough to about a 1/2 inch thick. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly incorporate herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes. Meanwhile, in a small saucepan over low heat melt the butter with the garlic. Remove from heat and keep warm.
Heat a large cast iron grill pan or large skillet over medium heat. Roll dough out to about 1/8-inch thickness. Brush 1 side with olive oil and put oil side down on grill pan. Cook until golden, about 4-6 minutes. Brush the other side of the dough with oil, flip, and cook another 4-6 minutes. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into 2-inch strips and serve with your favorite marinara sauce or alongside soup or pasta.
Prep time will obviously be longer if you make a homemade pizza dough.
Because I always cut my ball of dough in half, I end up with two large pieces of flatbread, anywhere from 12 to 14 inches or so at the widest point. This makes for lots of yummy goodness thankfully!
It’s OK leftover but best eaten as soon as it’s ready. Store leftovers in a ziplock-style storage bag for a couple of days on the countertop or in the fridge for a week.
Warning: it’s insanely snack-able stuff. Noms away!