GARLIC KNOT-CHOS

Garlic Knot-chos image

Provided by James Briscione

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound pizza dough
All-purpose flour, for dusting
Granulated garlic or garlic powder, as needed
2 tablespoons olive oil, plus more for brushing
1 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter
1 tablespoon minced garlic
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons kosher salt
1 cup diced tomatoes
2 tablespoons thinly sliced scallions
1 cup grated mozzarella
1 cup tomato sauce, warmed

Steps:

Line 2 baking sheets with parchment paper. Divide the pizza dough into 4 equal pieces. Place 1 piece on a lightly floured work surface and the remaining 3 pieces under a clean kitchen towel.
Roll the dough into an evenly shaped rectangle or circle. Sprinkle the dough with a light coating of granulated garlic and cut into 6 equal pieces. Roll each piece like a snake until it is between 6 and 8 inches long. Tie into a knot and place on the prepared baking sheets. Continue until all the dough is rolled. (There should be 24 pieces.) Cover both baking sheets with clean kitchen towels and let rise in a warm spot, 1 hour.
Preheat the oven to 375 degrees F. Brush each knot with olive oil and sprinkle with some grated Parmesan (you will not use all the Parmesan).
Bake the knots until golden brown, about 15 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. When the butter begins to bubble, stir in the garlic and remove from the heat. Transfer the butter mixture to a large bowl stir in the parsley and salt. Keep warm.
Let the knots cool 5 minutes, then add all of the knots to the bowl and toss well to coat.
Preheat the broiler.
Return all of the butter-coated knots to one baking sheet, stacking slightly if needed. Scatter with the remaining Parmesan, followed by the tomatoes, scallions and mozzarella. Broil, just until the cheese is melted, 2 to 3 minutes. Transfer the pile to a serving platter and serve with the tomato sauce for dipping.