Hearth and Vine

open menu
open search bar
×

Herb Infused Pizza Dough

by 7 Comments

While out to dinner the other night a friend shared her and her husband's idea of mixing herbs into dough and making pizza. It sounded really interesting so I thought I'd give it a try.

Herb Infused Pizza Dough

Mixing herbs in bread dough, and pizza crust adds great flavor.

 

I used fresh chives, basil and parsley. I'm might be able to use dried herbs but they are much more concentrated so you will want to use them sparingly.

Herb Infused Pizza - herbs ~ gardenmatter.com

Using frozen pizza dough from the grocery store I rolled out the dough a bit. Then I tried folding the herbs into the dough. My husband, former pizza maker from his high school days, helped me by showing me how to incorporate the herbs by making a dough ball with his hands. We cooked the dough for 10 minutes at 400 degrees, per the dough manufacturers instructions, then add our toppings and cooked for another 10 minutes.

We made two pizzas. First, a classic Margherita pizza with tomato sauce and fresh mozzarella and a little bit of fresh basil.

Herb Infused Pizza Margherita ~gardenmatter.com

Second, a white pizza made with sauteed mini heirloom tomatoes in garlic and olive oil, topped with a mix of fontina and Asiago cheese.

Herb Infused White Pizza ~gardenmatter.com

They turned out great. I will definitely try this again.

Thanks to Steve and Jean for the wonderful idea.

 

You May Also Like:

Finished Pizza on Peel ~ Grilled Pizza ~ gardenmatter.com

How to Make Grilled Pizza

 

Herb Infused Pizza tall ~gardenmatter.com

 

About Patti Estep

Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

 

Blue hydrangea with subscribe text

Join the Hearth and Vine community. By subscribing you will receive emails that will keep you up to date with the latest news and content on the site. In addition, you will have access to the growing Subscriber’s Only Library full of handy printables.

This post may contain some affiliate links (that means if you make a purchase after clicking a link, there's no additional cost to you, but I will earn a very small commission. ) i.e. as an Amazon Associate, I earn from qualifying purchases. Click here to read my full disclosure policy.

Reader Interactions

Comments

  1. Marci

    This is great idea! I make pizza at least once a week and will definitely try this. I have a ton of frozen herbs in my freezer.

    Reply

    • Patti

      Hi Marci,
      So glad you like it. Let me just say that the flavor is subtle. I liked it but originally thought they would be stronger.
      Thanks for stopping by.
      Patti

      Reply

  2. Jane @ Cottage at the Crossroads

    Patti, I'm practically drooling over your pizzas! Pinning and sharing this genius idea!

    Reply

    • Patti

      Oh Jane, you are so sweet. Thank you so much. I knew the minute I heard about it I had to try it. Hope you like it as much as we did.
      Patti

      Reply

  3. stephanie

    This looks great I never thought about adding to the dough - i always just sprinkle on top!

    Reply

  4. Liza | @aMusingFoodie

    I love mix-ins with my pizza dough - especially garlic salt, Parmesan, and also dried herbs too. Yummy!

    Reply

    • Patti

      Thanks Liza,
      I agree garlic salt and Parmesan are great additions as well.
      Thanks for stopping by.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *