Garlic Bread Pizza

Recipe by David Turner

Inspired by an idea from former King Arthur employee-owner, PJ Hamel, this garlic bread pizza is just what it sounds like: a delicious, over-the-top mash-up of two of the best foods. Cherry tomatoes are cooked down into a chunky sauce, then smeared onto buttery, garlicky bread (we like ciabatta) and topped with two kinds of cheese. A final sprinkling of fresh herbs adds color and freshness to this easy meal.

25 mins
16 to 20 mins
45 mins
4 roughly 10" x 4" pizzas
Garlic Bread Pizza  - select to zoom
Garlic Bread Pizza  - select to zoom
Garlic Bread Pizza  - select to zoom


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  1. Preheat the oven to 400°F with a rack in the center position. 

  2. Slice the ciabatta loaves in half horizontally. Place them cut-side up on a parchment-lined baking sheet. 

  3. To make the sauce: In a large skillet, combine all the sauce ingredients. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes, or until most of the tomatoes have split open. Then use the flat side of a flexible spatula to gently press the tomatoes against the bottom of the pan to release their juices. Once all the tomatoes are mashed, stir to ensure all the ingredients are well combined but still quite chunky. Remove the sauce from the heat to cool slightly while you prepare the other ingredients.

  4. To prepare the topping: Add the garlic, melted butter, oil, and salt to the bowl of a food processor. Process until the garlic cloves are coarsely minced and the mixture is homogeneous. (If you don’t have a food processor, mince the garlic with a knife and then combine it with the butter, oil, and salt in a bowl using a whisk.)

  5. Brush about 1/4 cup (roughly 50g) of the garlic mixture onto each sliced bread. Then spread about 3/4 cup (roughly 96g) of the sauce on each bread, followed by 1/4 cup (about 25g) Parmesan on each. Finish the garlic bread pizzas by adding 4 ounces (113g) mozzarella to each; tear the slices into smaller pieces as needed to fill any large gaps. It’s OK, and even desirable, for some of the tomatoes to peek through. 

  6. Bake the garlic bread pizzas for 16 to 20 minutes, or until the mozzarella cheese is evenly melted and turns light brown in spots.

  7. Sprinkle the garlic bread pizzas with the fresh herbs and allow them to cool for 5 minutes before slicing and serving.

  8. Store leftover garlic bread pizza, well wrapped at room temperature for up to a day.

Tips from our Bakers

  • No time to make your own ciabatta? A crusty store-bought loaf will work just fine. Aim for two small loaves about 10" x 4" in size, or one larger loaf about twice the size. (You can also scale up and down the recipe based on the size of your bread, if needed.)  

  • Looking to make gluten-free garlic bread pizza? Use this recipe as a base for your pizzas. 

  • Want to add your own favorite toppings beyond the tomato sauce and cheese? Vegetables or meats should be cooked before being arranged in a single layer atop the cheese and sauce. Feel free to experiment with other sauces, too; pesto or white sauce are great alternatives to tomato.