Ingredients:

  • 1 lb fresh pizza dough
  • 2 tbsp all-purpose flour
  • 1 tbsp extra virgin olive oil
  • 1.5 cups low-moisture mozzarella, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup Parmigiano-Reggiano, finely grated
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced into a paste
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Take your 1 lb fresh pizza dough out of the fridge. Let it sit at room temperature for at least 30 minutes. Note: This relaxes the gluten, preventing the dough from snapping back when you roll it.
  2. Set your oven to 425°F. Lightly coat a large baking sheet with 1 tbsp extra virgin olive oil.
  3. Dust your surface with 2 tbsp all purpose flour. Roll the dough into a rectangle roughly 1/2 inch thick until it is even and smooth.
  4. In a small bowl, combine 4 tbsp melted unsalted butter with 3 cloves of minced garlic paste, 1 tsp dried oregano, and 1/2 tsp sea salt.
  5. Brush half of the garlic butter mixture over the surface of the dough until every inch is glistening.
  6. Mix the 1.5 cups mozzarella and 1 cup Monterey Jack. Spread them evenly over the dough, leaving a small border at the edges.
  7. Sprinkle the 1/2 cup Parmigiano Reggiano over the top.
  8. Place in the center of the oven. Bake for 18 to 20 minutes until the cheese is bubbling and the edges are a deep golden brown.
  9. Remove from the oven and immediately brush with the remaining garlic butter. Sprinkle with 1 tbsp fresh parsley.
  10. Let the bread sit for 5 minutes until the cheese sets slightly before slicing into strips or squares.