That are herby & cheesy!
These are pure decadence if you ask me! I’ve made them with homemade dough that I froze and thawed and fresh dough too – and they’ve proven to work either way!
- Flour for dusting
- 1 ball of homemade or store-bought pizza dough
- 1/2 cup unsalted butter
- Pinch red pepper flakes
- 3 cloves garlic, minced
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped basil
- 1/2 cup grated mozzarella cheese
- Pinch of Maldon salt
- Homemade or store-bought pizza sauce for dipping
- Heat butter in a cast iron skillet over medium heat until butter melts and foaming subsides. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and basil and stir to combine. Transfer mixture to a bowl and stir and do not wipe out skillet.
- On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong shape. With a bench scraper or knife, cut crosswise into strips. Repeat with other half of dough.
- Tie each strip into a double knot and transfer to bowl with garlic butter mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. You should have about half of the mixture left, reserve for serving. Transfer the knots to the skillet in a single layer. Cover tightly and set aside for about an hour, once almost double in size. Once rested, sprinkle with cheese.
- Preheat the oven to 400F and cook for about 20-25 minutes then brush with remaining garlic butter and sprinkle with maldon salt. Enjoy!