Cheese Bread (v) Recipe
House Blend Cheese, Parmesan, Garlic Spread, Tomato Sauce
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Ingredients
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Dough & Base
Cheese Blend & Toppings
Garlic Spread (if making fresh)
Method
Garlic Spread (if making fresh)
Combine softened butter, minced garlic, salt, and lemon juice in a small bowl. Mix until smooth and homogenous. Set aside at room temperature so it is spreadable. (If using store-bought garlic spread, skip this step and use 3 tablespoons.)
Dough & Assembly
Preheat and prepare
Position an oven rack in the middle and preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats. Line a baking sheet with parchment paper or lightly oil it.
Shape dough
Lightly flour a clean work surface with about 1–2 tablespoons of flour. Stretch or roll the 1 lb dough into a roughly 10–12 inch oval or rectangle about 1/3–1/2 inch thick, leaving a slightly thicker rim if you like. Transfer the shaped dough to the prepared baking sheet or a lightly floured pizza peel.
Brush with olive oil and garlic spread
Brush the surface of the dough lightly with 1 tablespoon olive oil. Using the garlic spread, dollop or smear it evenly over the dough leaving a 1/2 inch border. Use about 2 tablespoons of the garlic spread for the interior and reserve 1 tablespoon for the rim or extra flavor.
Add sauces and cheeses
Spoon the tomato sauce into the center and gently spread it in an even thin layer, keeping it thin so the bread stays cheesy (use about 1/4 to 1/2 cup). Evenly distribute 1.5 cups of the house blend shredded cheese over the sauced surface. Sprinkle 1/2 cup grated Parmesan over the top, concentrating a bit toward the center for melty cheesiness. Sprinkle the dried oregano and red pepper flakes (if using) evenly.
Finish edge
If you reserved garlic spread, brush the dough rim with the remaining 1 tablespoon for a garlicky crust. Lightly press down any loose cheese near the edge so it doesn't spill over in the oven.
Bake & Serve
Bake on the middle rack (or on the preheated pizza stone) for 10–14 minutes, rotating halfway through, until cheese is melted, bubbling, and starting to take on light golden-brown spots and the crust is golden. Oven times vary; watch for a crisp bottom and set center.
Remove from oven and let rest for 2–3 minutes. Sprinkle with chopped fresh parsley. If desired, grate a touch more Parmesan on top and finish with an extra pinch of red pepper flakes.
Slice into 6–8 pieces and serve hot with extra warm tomato sauce on the side for dipping.