Carbs. Garlic. Butter. Repeat.

Is there anything better than carbs, garlic, and butter? You know what I'm getting at, don't you? This week I'm sharing some pull apart garlic bread. This garlic bread was somewhat of a test, a try it and see if it works kind of recipes. The base of the bread is my favorite pizza dough recipe, a go-to almost weekly, turned into a fabulous pull apart concoction. Its layers of doughy bread, butter, and fresh garlic stacked together to make the perfect side for any Italian night or potluck!  Let's talk base. 'Cause I'm all about that base, 'bout that base... (see what I did there?) Anyways, I digress. So this pizza dough recipe came from the recipe booklet that came with my food processor. I know... a totally random place to find a go-to recipe, but seriously, I've tested a couple and it's the most diverse dough I've come across.

Let's pause here and talk about your need for a this perfect Cuisinart 14-cup food processor. I lived without a food processor for a long time, then I realized, I needed more for my life. Initially, I thought I wanted a Kitchenaid mixer, the timeless design, the diversity of attachments, the end all be all to countertop decor, it seemed perfect. Then, I started doing some research.

Don't get me wrong, a Kitchenaid is a beautiful kitchen accessory. If I were more of a baker than a maker, I'd own one at the drop of a hat. However, as you may know by now, I'm more into dinners than desserts. Wait... did I really just say that? I mean I LOVE dessert, but if it's an all out battle of cooking vs. baking, I'll pick a cooking all day long. When it came down to it, spec vs. spec, the food processor is the much better tool for me. Since I bought it, I use it at least 1 to 2 times a week, if not more. No, it's not as cute sitting on my counter as the copper Kitchenaid would have been, but it is super useful.


Kitchen Goals

Back to the base of this recipe... like I mentioned, it's a pizza dough base. This means, you can make the pizza dough from scratch like I did here, or you can buy the pre-made stuff from the grocery store. Trader Joe's has a WONDERFUL pizza dough that works great with this recipe. If I'm being honest, I buy the Trader Joe's stuff like 50% of the time. 

Pull Apart Garlic Bread


Before you do anything, make your dough and let it rest a while in an oiled bowl. If you're using a store-bought dough, let it set out and get to room temperature. You don't want to use a "just made" or cold dough for this, it won't rise, and that the only way you get a soft doughy texture with a crispy crust.

Step by Step:

This recipe can be evolved and changed, you don't have to stick with garlic and parsley mixture if you want to get creative. I thought about throwing some parmesan cheese in there, but I really wanted to stick with the basics for the potluck I was going to take these to...

Hope you enjoy!



This simple garlic bread is perfect for any Italian night feast! Serve it warm and just try to keep yourself from eating the whole loaf.



1 basic pizza dough recipe (below)

1 head of garlic

4 sprigs parsley

1 stick butter

2 teaspoons olive oil

salt and pepper to taste


dice garlic with parsley, olive oil, and a pinch of salt

melt butter

combine garlic mixture and butter

roll dough into rectangle

cover in butter and garlic mixture

cut into 2x1 inch squares

stack, and place in buttered loaf pan

let rise until doubled in size

preheat oven to 350

bake for 25 to 30 minutes or until the tops are golden brown





1 package active dry yeast

1 teaspoon granulated sugar

1 1/3 cups warm water

3 1/3 cups all-purpose flour

1 1/4 teaspoons salt

3 teaspoons olive oil


Stir yeast and sugar into warm water. Let it rest for 3 to 10 minutes until foamy.

Put flour and salt into work bowl and pulse.

Pour yeast mixture through feed tube and process for 45 seconds until the dough pulls away from the sides of the bowl.

Add oil through feed tube and process 60 seconds.

Place the dough in an oiled bowl, cover, and let sit for 30 to 45 minutes.

Adapted from Cuisinart Recipe Booklet


Recipe, SavoryMollyComment