Mozzarella-Stuffed Garlic-and-Herb Bread
For this surefire crowd-pleaser, we singled out the best part of a stuffed-crust pizza: the crust, of course. Load an easy dough up with thinly sliced low-moisture mozzarella, then give it a generous flurry of garlic, Italian seasoning, fresh parsley, sesame seeds, and grated Parmigiano. After baking, seal the deal with a side of marinara sauce.
Martha Stewart Living, March 2022
Gallery
Credit: Nico Schinco
Recipe Summary
Ingredients
Directions
Cook's Notes
For more complex flavor and texture, make this dough ahead: Proof it in the refrigerator for up to two days, punching it down if it doubles in volume before you're ready to use it. To prevent it from proofing too quickly, start with cool water instead of warm.