Categories: Bread
Ingredients
- 1 lb. pizza dough--thawed frozen store-bought or from the pizza parlor
- Olive oil, for rolling the dough
- 2 garlic cloves, minced
- 2 tbsp. finely chopped fresh parsley
- 1 tbsp. finely chopped fresh oregano
- 2 tsp flaky sea salt or coarse salt
- 1/8 tsp red pepper flakes
Directions
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Oil a rimmed baking sheet. On a lightly floured work surface, divide the dough into 12 pieces. With lightly oiled hands, roll each piece into a ball and transfer to the baking sheet.
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Combine the garlic, parsley, oregano, salt and red pepper flakes in a small bowl.
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Heat a large cast-iron or other heavy skillet over medium-high heat. Hold a piece of dough in midair and stretch it into a 6-inch circle with your fingers, then place in the skillet, sprinkle with a pinch of the herb mixture, and cook undisturbed until the dough bubbles and blackens in spots on the bottom, about 1 1/2 minutes. Flip and continue cooking until blackened in spots on the second side, about 1 minute more. (If using a grill, cooking time totals 5 minutes.) Transfer to a serving board or platter and repeat with the remaining dough. Serve warm or at room temp.