A soft, spongy flatbread base is slathered with a mixture of butter, grated Parmesan cheese, honey, garlic and parsley for a cheesy, buttery sauce that melts into the bread negating the need for a dipping sauce.
In a small bowl, stir together the yeast, sugar and ¾ cup lukewarm water. Let sit until the mixture is foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt and yeast mixture. Turn on low speed until the mixture comes together as a shaggy dough, about 5 minutes.
Turn the dough out onto a clean, lightly floured work surface and knead until the dough is smooth, about 2 minutes. Add to a bowl and cover with a damp towel or plastic wrap. Rest the dough for 30 minutes.
For the butter mixture:
Add the butter, honey, 2 cups of Parmesan, salt and garlic powder to the bowl of a food processor fitted with a blade attachment. Whip the mixture until the butter is light and fluffy, about 2 minutes.
Add the mixture to a small bowl and stir in the parsley. Set aside at room temperature until ready to use.
Add a pizza stone to a gas grill and heat with medium-high heat to 500ºF (260ºC).
Divide the dough in half. Working one half at a time, use your hands to stretch the dough into a 11” x 9” oval.
Add the dough to the heated pizza stone and cook for 1 minute and 30 seconds. Use a pizza peel or metal tongs to flip the dough and continue to cook for an additional 1 minute and 30 seconds.
Remove from the grill and let cool for 10 minutes. Dough should be cool to the touch. While that dough cools, repeat with the other half of dough.
Evenly spread ⅓ cup of the butter mixture over the cooled dough, even the edges.
Return to the pizza stone and grill until the edges are golden brown and the butter mixture has melted into the dough, about an additional 3 minutes. Repeat with the remaining dough.
Let cool slightly then cut into equal pieces. Serve immediately.