Adapted from Bon Apetit Makes: 6 servings Takes: 1.5 hours
½ pound Monterey Jack
1 oz Parmesan
¼ cup cold unsalted butter
1 shallot, chopped
4 garlic cloves, finely chopped
¼ cup finely chopped parsley
¼ teaspoon crushed red pepper flakes
1 pound cold pizza dough, cut into 1-inch pieces
Cut pizza dough into 1 piece pieces and set aside (in the fridge).
Coarsely shred both cheeses on the large holes of a box grater. Coarsely shred butter on the large holes of box grater. Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a medium bowl; season generously with salt and pepper.
Transfer about one-third of the cheese mixture to a small bowl and set aside. Add pizza 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 and spread any leftover cheese mixture all over. Let sit in a warm place until beginning to puff slightly, 30–40 minutes.
Meanwhile, preheat oven to 375°. Bake bread until top is lightly browned and cheese is melted, 18–22 minutes. Top bread with reserved cheese mixture. Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10–15 minutes more. Serve hot!