A number of years ago all of the big box chains were offering an herb crust, then there was the "dirty" crust with the herbs tacked on to the outside of the dough. We have made herb dough by using the packaged Italian seasoning mix and just blending it into the dough and we have also made it by making our own herb blend consisting of dried basil, oregano, garlic, onion, sundried tomato, dried red and green pepper and a little ground white pepper. Depending upon how much onion and garlic that you use the dough might be a little softer than normal, but if you do any hand kneading you can just knead in a little additional flour to compensate for the softening effect of the onion/garlic. Aside form that, no real surprises.
Tom Lehmann/The Dough Doctor