Introduction

This buttery garlic pizza is a flavorful twist on traditional pizza, featuring a crispy crust topped with rich garlic butter and fresh herbs. It’s a simple yet impressive dish perfect for garlic lovers and anyone craving a savory treat.

A close-up view of a rustic pizza showing one thick, golden-brown crust with a slightly crispy texture on the edges surrounding a creamy white cheese layer dotted with browned melted cheese spots. The surface is sprinkled with green herbs and small leaves of fresh basil, scattered evenly across the cheese. There are glistening drops of olive oil pooling slightly on the cheese surface, adding a shiny texture. The pizza is placed on white paper over a black wire rack against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe artisan pizza dough (2 dough balls)
1 stick salted butter
3 garlic cloves, chopped
2 tbsp minced green onion
1 tbsp minced rosemary
1 tbsp fresh thyme
Flaky salt
Freshly ground black pepper
Red pepper flakes, to taste
2 tbsp minced chives

Instructions

Step 1: Place a pizza steel or stone in the oven and preheat to 500°F. Allow the stone to heat for a full 45 minutes. Generously flour a pizza peel and set it aside.
Step 2: In a small saucepan over medium-low heat, combine butter and chopped garlic. Cook, stirring occasionally, until the butter has melted and the mixture is fragrant, about 5 minutes. In a small bowl, mix together the green onion, rosemary, and thyme.
Step 3: On a floured surface, flatten the center of one dough ball into a large disk, leaving about a 1-inch lip around the edge. Hold the thick edge and carefully stretch the dough into a 12-inch circle using gravity. Transfer the dough to the prepared pizza peel and adjust the shape if needed. Jiggle the peel gently to ensure the dough isn’t sticking—add more flour if it is.
Step 4: Spread the garlic butter evenly over the surface of the dough. Scatter half of the herb mixture on top, then sprinkle with flaky salt, freshly ground black pepper, and red pepper flakes to taste. Slide the pizza onto the steel or stone and bake for 5 minutes. Next, turn on the broiler and broil the pizza for 2 to 4 minutes, until the crust is golden brown and blistered in spots. Remove from the oven and sprinkle with half the minced chives. Serve immediately.
Step 5: Repeat the process with the remaining dough ball, garlic butter, herbs, and chives for the second pizza.

Tips & Variations

For extra flavor, you can add a sprinkle of grated Parmesan cheese before baking.
If you don’t have fresh herbs, dried rosemary and thyme can be used—reduce the amount by half.
Use a pizza stone or steel to achieve the crispiest crust; a heavy baking sheet can work in a pinch but won’t give the same texture.
Adjust red pepper flakes to control the level of heat according to your preference.

Storage

Store any leftover pizza covered in the refrigerator for up to 2 days. To reheat, place slices on a hot skillet or in a warm oven at 350°F for about 5–7 minutes to keep the crust crisp. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

A close-up view of a single slice of white pizza resting on a silver spatula, placed on a white marbled surface. The pizza slice has a thick, airy crust with a golden-brown top baked to a light crisp. The top layer shows melted cheese with slight bubbling and browning, sprinkled with green herbs and small green basil leaves scattered around. There are visible specks of red chili flakes and black pepper spread evenly across the surface. The texture of the crust is soft and fluffy inside, with a slight crunch on the outer edge. Some coarse salt crystals are scattered around the slice on the marbled surface. In the background, there is a faint look of a larger pizza on a white plate lined with parchment paper. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pizza dough for this recipe?

Yes, store-bought dough works well. Just let it come to room temperature before shaping to make stretching easier.

What can I substitute if I don’t have a pizza stone or steel?

A heavy baking sheet can be used instead. Preheat it in the oven and bake the pizza directly on it, though the crust may not be as crispy as with a stone or steel.

Buttery Garlic Herb Pizza Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

This buttery garlic pizza features a crispy artisan crust brushed with a fragrant garlic butter sauce and topped with a fresh herb blend. Baked on a preheated pizza stone or steel and finished under the broiler, the pizza boasts a golden, blistered crust with layers of savory garlic, rosemary, thyme, scallions, and chives for a fresh, aromatic finish.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 17 minutes
Yield: 2 pizzas (12-inch each) 1x
Category: Main Course
Method: Baking
Cuisine: Italian

Ingredients

Scale

Pizza Dough

1 recipe artisan pizza dough (2 dough balls)

Garlic Butter Sauce

1 stick salted butter
3 garlic cloves, chopped

Herbs and Seasonings

2 tbsp minced green onion
1 tbsp minced rosemary
1 tbsp fresh thyme
flaky salt, to taste
freshly ground black pepper, to taste
red pepper flakes, to taste
2 tbsp minced chives

Instructions

Preheat Oven and Prepare Pizza Stone: Place a pizza steel or stone in the oven and preheat to 500°F (260°C). Allow the stone to heat thoroughly for a full 45 minutes to ensure a crispy crust. Generously flour a pizza peel and set aside.
Make Garlic Butter Sauce: In a small saucepan over medium-low heat, combine the butter and chopped garlic. Cook gently, stirring occasionally until the butter is melted and the garlic is fragrant, about 5 minutes. In a separate small bowl, combine the minced green onion, rosemary, and fresh thyme to create the herb mixture.
Shape the Dough: On a well-floured surface, flatten the middle of one dough ball into a large disk leaving about a 1-inch lip around the edge. Pick up the disk and, holding the thick edge, use gravity and gentle stretching to shape the dough into a 12-inch circle. Transfer the dough to the prepared pizza peel and adjust the shape if necessary. Shake or jiggle the peel a little to ensure the dough is not sticking; add more flour if needed.
Assemble and Bake Pizza: Spoon the garlic butter sauce evenly over the dough surface. Scatter half of the herb mixture on top and season with flaky salt, freshly ground black pepper, and red pepper flakes to taste. Slide the pizza onto the preheated pizza steel or stone and bake for 5 minutes. Then turn on the broiler and broil for an additional 2 to 4 minutes, watching closely, until the crust is golden brown and blistered in spots.
Finish and Serve: Remove the pizza from the oven and sprinkle with half of the minced chives. Serve immediately while hot and the crust is crisp. Repeat the entire process with the remaining dough ball, garlic butter, herbs, and seasonings to make a second pizza.

Notes

Ensure your pizza stone or steel is fully heated to achieve a crispy crust.
Use a pizza peel generously dusted with flour to prevent sticking when transferring the pizza.
Broil carefully and watch closely to avoid burning the crust.
Fresh herbs can be adjusted according to taste, and additional toppings can be added for variety.
This recipe makes two 12-inch pizzas.

Keywords: buttery garlic pizza, garlic butter pizza, herb pizza, artisan pizza dough, homemade pizza