1 pound cold pizza dough, cut into 2.5 centimeter pieces
Non-stick vegetable oil spray
Marinara Sauce, for serving, recipe follows
Sweet basil marinara sauce:
1/4 cup olive oil
1 small onion, finely chopped
4 garlic cloves, thinly sliced
2 whole sprigs basil
2 28-ounce cans whole peeled tomatoes
Kosher salt, freshly ground pepper
Coarsely shred butter on the large holes of box grater.
Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a medium bowl and season generously with salt and pepper.
Transfer one-third of cheese mixture to a small bowl and set aside.
Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.
Lightly coat a medium skillet with nonstick spray. Arrange dough in skillet in an even layer; pour any leftover cheese mixture in bowl over. Let it sit in a warm place until beginning to puff slightly, about 30–40 minutes. Meanwhile, preheat oven to 375°F.
Bake bread until top is lightly browned and cheese is melted, 18–22 minutes.
Top the bread with reserved cheese mixture and continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10–15 minutes more.
Serve hot with Marinara Sauce for dipping. Enjoy!
Heat the oil in a heavy saucepot over medium heat.
Cook onion, stirring occasionally, until very soft, eight to ten minutes.
Add garlic and cook, stirring occasionally, until very soft, about five minutes and then stir in basil.
Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer.
Reduce heat and simmer gently, stirring occasionally, until sauce is thick, about one hour.