This copycat recipe recreates the iconic Pizza Hut garlic bread at home: a soft, pillowy loaf brushed with a rich, buttery garlic spread and topped with melted mozzarella and a sprinkle of Parmesan. It’s the perfect side for pasta, salads, or as a standalone snack, and it comes together in under an hour with simple pantry ingredients.
Ingredients
- 1 loaf Italian or French bread (about 1 lb / 450 g), or 1 batch of your favorite pizza dough (about 1 lb / 450 g)
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 1 1/2 cups (170 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). If using a loaf of bread, slice it in half horizontally to create two large, flat halves. If using pizza dough, roll or stretch it into a large rectangle about 1/2-inch thick and place on a lightly oiled baking sheet.
- In a small bowl, mix the softened butter, minced garlic, garlic powder, salt, and parsley until well combined.
- Spread the garlic butter evenly over the cut sides of the bread (or over the entire surface of the dough).
- If using dough, bake the dough alone for 5 minutes to par-bake it before adding toppings. If using bread, skip this step.
- Sprinkle the mozzarella cheese evenly over the buttered surface, then top with the Parmesan cheese.
- Bake for 10–15 minutes, or until the cheese is melted and bubbly and the edges are golden brown. For extra crispiness, you can broil for the last 1–2 minutes, watching carefully to prevent burning.
- Remove from the oven, let cool for 2–3 minutes, then slice and serve warm.
Tips
- Bread choice: A soft Italian loaf gives the most authentic texture. If you prefer extra crispiness, use a baguette and slice it lengthwise. For a chewier result, use pizza dough.
- Garlic intensity: For a milder garlic flavor, roast the garlic cloves before mincing. For a stronger kick, add an extra clove or a pinch of red pepper flakes.
- Even melting: Shred your own mozzarella from a block—pre-shredded varieties often contain anti-caking agents that prevent smooth melting.
- Make it ahead: You can prepare the garlic butter up to 3 days in advance and store it in the refrigerator. Let it soften before spreading.
Serving Suggestions
Serve this garlic bread as a side to spaghetti, lasagna, or a fresh green salad. It also makes a great appetizer for game day or a party—cut it into strips and serve with marinara sauce for dipping.
Variations
- Cheese Lover’s: Add an extra 1/2 cup of shredded cheddar or provolone along with the mozzarella.
- Herbed: Mix in 1 teaspoon of dried oregano or basil with the butter for an Italian herb twist.
- Spicy: Add 1/4 teaspoon of red pepper flakes or a drizzle of hot honey before serving.
- Stuffed: For a heartier version, cut the loaf into slices without cutting all the way through, and stuff the garlic butter and cheese between the slices before baking.
Storage and Reheating
Store leftover garlic bread in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crispy. Avoid microwaving, as it will make the bread soggy. For longer storage, wrap tightly and freeze for up to 2 months; reheat from frozen in the oven at 350°F (175°C) for 10–12 minutes.
Frequently Asked Questions
Can I use pre-made pizza dough instead of bread? Yes, absolutely. Roll it out to about 1/2-inch thickness, par-bake for 5 minutes, then proceed with the butter and cheese. This will give you a chewier, more pizza-like texture.
Why is my garlic bread soggy? Sogginess usually happens if you add too much butter or if the bread is not toasted enough before adding toppings. Make sure to spread the butter evenly and not overload it, and bake long enough to crisp the base.
Can I make this dairy-free? Yes, substitute the butter with a plant-based butter or olive oil, and use dairy-free mozzarella and Parmesan alternatives. The flavor will be slightly different, but it will still be delicious.
How do I get the cheese to brown nicely? Broiling for the last 1–2 minutes is the best way to get golden spots. Keep a close eye on it, as it can go from golden to burnt very quickly.
Can I use garlic powder instead of fresh garlic? You can, but fresh garlic gives a much better flavor. If using powder, increase the amount to 1 teaspoon and mix it into the butter well.
What if I don’t have parsley? You can omit it or use dried oregano, basil, or chives. Parsley adds freshness and color, but it’s not essential.
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