I have tried making garlic bread with the pizza dough several times and was never quite happy with the result. I followed Jamie Oliver’s recipe where he mixed olive oil and garlic and spreads it on the dough prior to baking. I found that the garlic would have a slightly burnt, bitter flavour, and wasn’t aromatic.
Then I watched the chefs making garlic bread at one of our local pizza places. The trick is to bake the base dough without any topping and pour the garlic butter (precooked) onto it after it comes out of the oven. That way there’s no danger of overcooking the garlic. Use any leftover buttery garlicky oil for brushing the edges of other pizzas.