BAKED PIZZA DIP WITH GARLIC KNOTS

Baked Pizza Dip with Garlic Knots image

This pizza dip is my way of trying to eat pizza all day, every day. Ground turkey is simmered in a creamy tomato sauce with garlic, oregano and crushed red pepper then baked until bubbly with 4 different cheeses. My garlic knots couldn't be easier with the help of store-bought dough. A quick roll out, cut, twist and bake and you have fresh garlic knots perfect for dipping in about 15 minutes.

Provided by Megan Mitchell

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound ground dark meat turkey
Kosher salt and freshly ground black pepper
2 cloves garlic, grated or finely minced
1 tablespoon finely chopped oregano, plus whole leaves for garnish
1/2 teaspoon crushed red pepper
One 8.8-ounce container mascarpone cheese, at room temperature
1/2 cup grated Parmesan
One 28-ounce can crushed tomatoes
8 ounces mozzarella cheese, thickly sliced or coarsely shredded
3 small balls or 1 large ball burrata, torn
Flat-leaf parsley leaves, for garnish
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large clove garlic, grated or finely minced
Kosher salt and freshly ground black pepper
Two 13.8-ounce tubes refrigerated pizza dough
1/4 cup grated Parmesan
1 tablespoon minced flat-leaf parsley

Steps:

Position racks in the upper and lower positions in the oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.
For the dip: Heat a 12-inch shallow braiser or Dutch oven over medium-high heat until hot. Add the 2 tablespoons oil, followed by the ground turkey. Cook, breaking up into small pieces, until golden brown and cooked through, 6 to 8 minutes. Liberally season with salt and black pepper.
Reduce the heat to medium and add the garlic, chopped oregano and crushed red pepper. Cook, stirring, for 1 minute then reduce the heat to medium-low. Add the mascarpone and Parmesan, then stir until melted and mixed through, about 1 minute. Lastly, add the crushed tomatoes and more black pepper. Taste for seasoning and add more salt, if needed.
Simmer the sauce over medium-low heat (so the bottom doesn't burn), stirring occasionally, until thickened slightly, 10 to 15 minutes. If it starts to splatter, cover with a lid half on and half off. Remove from the heat.
Meanwhile, make the garlic knots: Melt the butter in the oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds. Remove from the heat and add 1/2 teaspoon each salt and pepper. Set aside.
Unroll 1 tube of pizza dough onto a work surface and press out to a 10-by-15-inch rectangle. Cut crosswise into 9 equal strips with a pizza cutter or knife. Loop each strip under itself to form a knot, tucking the excess underneath, and place on a prepared baking sheet. Repeat with the second tube of dough and prepared baking sheet.
Brush the knots with some of the garlic butter; reserve the rest for later. Bake for 10 minutes, then rotate the baking sheets and swap their positions. Bake until puffed and golden brown, about 5 more minutes.
Remove from the oven and preheat the broiler. Brush the knots with more garlic butter, then sprinkle with the Parmesan and parsley.
By this time, the sauce should be ready. Top with the mozzarella and lightly drizzle with extra-virgin olive oil. Broil until bubbly and the top is golden brown, 3 to 5 minutes. Remove and top with the burrata, parsley leaves and oregano leaves. Drizzle with more oil and sprinkle with black pepper. Serve the dip immediately with the garlic knots.