Freshly chopped parsley or Italian seasoningoptional
Saltoptional
Parmesan cheeseoptional
Crushed red pepper flakesoptional
Instructions
Preheat the oven to 450ºF.
Stretch pizza dough into a rectangle that is about ½ inch thick and place on a rimmed baking sheet.
Using a pizza cutter, cut it once down the middle the long way, then cut horizontally into sticks.
In a small pot, melt butter over medium heat.
Remove butter from the heat and stir in the garlic.
Brush the garlic butter evenly over the pizza dough. You can let it pool around the edges or save some to brush on after baking.
Top with freshly chopped parsley, Italian seasoning, additional salt, Parmesan cheese, and/or crushed red pepper flakes if desired.
Bake for 8 minutes or until golden brown.
After baking, use the same brush to pick up any pooled butter and brush it over the top, or brush on any reserved butter.
Notes
To make homemade pizza dough:
In the bowl of a stand mixer fitted with the dough hook, add 1 cup of warm (90-100ºF) water, then sprinkle with one package of rapid rise instant yeast and ½ tablespoon granulated sugar. Stir with a spoon to combine. Allow to sit 5 minutes. The yeast should turn frothy. If it doesn’t start again with fresh yeast.
Add 2 tablespoons of olive oil, ½ tablespoon of granulated sugar, and 1 teaspoon coarse kosher salt and mix using the dough hook.
Add ½ cup whole wheat flour and mix again until incorporated.
Add 2-2 ½ cups all purpose flour a little at a time until the desired consistency is reached. The dough should pull away from the sides and bottom of the bowl. It may still be a little tacky, but should not completely stick to your fingers, nor should it crumble or break into pieces.
Allow the mixer to knead the dough for 8 minutes, or transfer the dough to a floured counter or board and knead by hand before forming into a tight ball. Place the dough ball in a large oiled bowl and cover with a sheet of plastic wrap that has been sprayed with non-stick spray. Place the bowl in a warm spot until doubled in size. Depending on the temperature this could take anywhere from 30 minutes to 1 ½ hours.
Once risen, remove the plastic wrap and punch the dough lightly with a fist to deflate before proceeding with the recipe.