For the Dough (Option 1 – Homemade):
2 1/4 tsp (1 packet) active dry yeast
1 tsp sugar
3/4 cup warm water (around 43°C or 110°F)
2 cups all-purpose flour
1/2 tsp salt
2 tbsp olive oil
OR For the Dough (Option 2 – Shortcut):
1 can (about 340g) refrigerated biscuit dough or pizza dough
For the Garlic Parmesan Coating:
4 tbsp unsalted butter, melted
3 cloves garlic, minced
2 tbsp chopped fresh parsley (or 1 tbsp dried)
1/2 cup grated parmesan cheese
Optional: red pepper flakes or Italian seasoning
Tools You’ll Need
Large skillet
Mixing bowls
Baking tray or muffin tin
Parchment paper or silicone mat
For the Dough (Option 1 – Homemade):
2 1/4 tsp (1 packet) active dry yeast
1 tsp sugar
3/4 cup warm water (around 43°C or 110°F)
2 cups all-purpose flour
1/2 tsp salt
2 tbsp olive oil
OR For the Dough (Option 2 – Shortcut):
1 can (about 340g) refrigerated biscuit dough or pizza dough
For the Garlic Parmesan Coating:
4 tbsp unsalted butter, melted
3 cloves garlic, minced
2 tbsp chopped fresh parsley (or 1 tbsp dried)
1/2 cup grated parmesan cheese
Optional: red pepper flakes or Italian seasoning
Tools You’ll Need
Large skillet
Mixing bowls
Baking tray or muffin tin
Parchment paper or silicone mat
