Garlic and herb flatbread

By Mary Berg
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  • 700 grams prepared pizza dough
  • 2 tablespoons (30 ml) olive oil
  • 1/2 cup (115 g) unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 teaspoons (10 grams) fresh thyme
  • 1 tablespoon (15 g) finely chopped parsley
  • Kosher salt
  • Freshly ground black pepper


  1. Divide pizza dough into eight pieces. Coat each piece with olive oil. Flatten and stretch dough into rough ovals.
  2. In a small saucepan, over low heat, stir together melted butter, garlic, thyme and parsley.
  3. Heat cast iron skillet over medium-high heat.
  4. Working in batches of two, add dough to skillet and cook until no longer shiny, about seven minutes, flipping after five minutes and brushing with herbed butter. Repeat process with all remaining pieces.
  5. Transfer cooked pieces to a rimmed baking sheet and brush unseasoned side with herb butter. Season with salt and pepper.


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