Ingredients:

  • 115g unsalted European-style butter, melted
  • 6 cloves fresh garlic, microplaned
  • 15g fresh Italian parsley, finely chopped
  • 5g fresh rosemary, minced
  • 5g fresh thyme leaves
  • 10ml clover honey
  • 5g Maldon sea salt flakes
  • 450g refrigerated pizza dough
  • 30g all-purpose flour, for dusting
  • 100g whole milk mozzarella, cubed into 1/2 inch pieces
  • 50g fontina cheese, shredded
  • 30g Parmigiano-Reggiano, finely grated

Instructions:

  1. In a small bowl, whisk together the melted European-style butter, microplaned garlic, chopped parsley, rosemary, thyme, and honey for 30 seconds until the mixture is fully emulsified.
  2. Dust your work surface with 30g of all-purpose flour. Divide the refrigerated dough into 24 equal pieces, approximately the size of a walnut, and flatten each slightly in your palm.
  3. Place one cube of mozzarella and a small pinch of shredded fontina into the center of each dough piece. Pinch the edges tightly together to seal the cheese inside, forming a smooth ball.
  4. Arrange the stuffed dough balls in a greased 12-cup muffin tin or 9-inch round cake pan. Brush generously with the garlic-herb butter emulsion.
  5. Bake at 400°F (205°C) for 15 minutes or until the crust is a deep mahogany brown. Sprinkle with Parmigiano-Reggiano and Maldon sea salt flakes immediately after removing from the oven.