Herb Infused Pizza Dough

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Herb Infused Pizza title ~gardenmatter.com

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.

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.

With the herb encrusted dough 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 sautéed 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.



Herb Infused Pizza tall ~gardenmatter.com


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About Patti Estep

Patti is the creator of Garden Matter, 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.

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

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

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

  4. 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.

    • 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.

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