Active Time
25 MIN
Total Time
1 HR
Yield
Serves : 4 to 6
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 450° and grease an 8-inch cast-iron 
skillet with olive oil. Cut the pizza dough into 8 wedges. Stretch each wedge slightly and gently tie into a loose knot, then 
transfer to the prepared skillet. Lightly brush the knots with olive oil. Cover with plastic wrap and let stand at room temperature for 20 minutes.

Step 2    

Remove the plastic and bake the knots for 20 to 25 minutes, until puffed and browned.

Step 3    

Meanwhile, in a medium saucepan, heat 1/4 inch of canola oil until shimmering. Add the thyme sprigs and fry over moderately high heat until crispy, about 1 minute. Transfer to paper towels to drain. Add the rosemary sprigs to the hot oil and fry until crisp, about 1 minute; drain on paper towels.

Step 4    

Pour off the canola oil and wipe out the saucepan. Add the butter and 6 tablespoons of olive oil and cook until the butter is melted. Add the garlic and cook over moderate heat until lightly browned and crisp, 3 to 5 minutes. Stir in the parsley and season with salt. Brush the garlic butter all over the hot knots, top with the frizzled herbs and serve.

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