- 1 5” terra cotta pot, washed and dried
- 2 ounces (¾ cup) finely grated Parmesan cheese
- ¾ cup finely chopped green olives
- 3 tablespoons chopped fresh flat-leaf parsley
- 1½ teaspoons dried herbs (such as thyme, basil, oregano, or rosemary)
- ¾ teaspoon red pepper flakes
- ¾ teaspoon kosher salt
- ½ teaspoon freshly-ground black pepper
- 10 tablespoons unsalted butter
- 4 cloves garlic, finely chopped
- 1½ pounds fresh pizza dough, cut into 30 1-inch pieces and rolled into balls
- Olive oil and flaky salt, for serving
- Preheat oven to 350°F. Cut out a 3-inch circle of parchment, place in the bottom of the pot, and coat with nonstick cooking spray. Cut two 8x4” rectangular strips, coat with nonstick cooking spray, and line the sides of the pot (they will overlap slightly). Place the pot on a foil-lined baking sheet.
- Combine the Parmesan, olives, parsley, dried herbs, red pepper flakes, salt and pepper in a medium bowl.
- Melt the butter in a medium skillet over medium-low heat. Add the garlic and cook, stirring often, until the garlic is lightly golden brown and fragrant, 3 to 4 minutes. Pour into a medium bowl; let cool slightly.
- Dip balls in garlic butter, then transfer to cheese and olive mixture, tossing to coat. Transfer to the prepared terra cotta pot.
- Loosely tent the pot with foil. Bake until puffed, about 30 minutes. Remove the foil and bake until the top is deeply golden brown, 45-50 minutes. Drizzle with olive oil and top with flaky salt.
Loaf pan instructions: Line a loaf pan with parchment paper. Continue as directed, checking for doneness after 35 minutes uncovered.