Delicious homemade or store-bought pizza dough knots baked with a savory mixture of pepperoni, garlic, and cheeses, served with pizza sauce for dipping.
300 minutes
Delicious homemade or store-bought pizza dough knots baked with a savory mixture of pepperoni, garlic, and cheeses, served with pizza sauce for dipping.
tablespoons
tablespoons
for drizzling
Pepperoni, cut into 1/4-inch squares
0 oz
pinches
Garlic, minced
tablespoons
Flat Leaf Parsley, chopped fresh
cups
Chives, minced
tablespoons
Parmesan Cheese, grated
cups
Flour
for dusting
Pizza Dough, homemade or store-bought
0 lb
Pecorino Romano Cheese, grated
cups
Parmesan Cheese, grated
for sprinkling
Pizza Sauce, homemade or store-bought
for serving
1. Melt Butter and Heat Olive Oil
Start by melting the butter and heating the olive oil in a 10-inch cast iron skillet over medium heat.
2. Cook Pepperoni
Once the butter has melted and the foaming subsides, add the diced pepperoni. Cook it for about 2 minutes, stirring occasionally, until the pepperoni begins to crisp.
3. Add Red Pepper Flakes and Garlic
Next, add a pinch of red pepper flakes and the minced garlic to the skillet. Cook and stir for about 1 minute until the garlic becomes fragrant.
4. Transfer Mixture and Add Herbs and Cheese
Transfer the pepperoni and garlic mixture to a large bowl. Stir in the chopped parsley, minced chives if using, and the grated Parmesan cheese.
5. Prepare Dough
On a lightly floured surface, divide your pizza dough into 8 equal portions. Roll or stretch each piece into oblongs about 8 inches long and 4 inches wide.
6. Form Knots and Coat with Mixture
Cut each oblong into strips and tie each strip into a knot. Toss these knots in the bowl with the pepperoni and garlic mixture to coat them evenly.
7. Arrange Knots in Skillet
Arrange the coated knots in the same cast iron skillet, ensuring they are snug but not overly packed. Drizzle them with a little extra olive oil, cover the skillet with plastic wrap, and set it aside until the knots have doubled in size, which will take about 4 hours. Alternatively, you can refrigerate them for 12-16 hours if you want to prepare them ahead of time.
8. Preheat Oven
Preheat your oven to 425°F (220°C) and position the rack in the center.
9. Sprinkle Pecorino Romano Cheese
Once the knots have risen, unwrap the skillet and sprinkle the knots with the grated Pecorino Romano cheese.
10. Bake Knots
Bake the knots in the preheated oven for 25-30 minutes, or until they are golden brown and crisp.
11. Finish and Serve
Once baked, remove the skillet from the oven. Brush the knots with a bit more olive oil and sprinkle them generously with additional grated Parmesan. Serve the warm knots with your favorite pizza sauce for dipping.
Incorporate small cubes of mozzarella inside the dough before tying the knots for a gooey center.
Stuff each knot with a small piece of fresh mozzarella or a cube of feta cheese before baking for a gooey center. Wrap the dough around a marinated olive or a pickled jalapeño for a surprise bite.
Swap out the garlic butter for a variety of pesto sauces to change the flavor profile.
Infuse the dough with a touch of garlic or onion powder for deeper flavor. Mix in some finely grated Parmesan or Pecorino cheese into the dough for a cheesy bite.
Use cooked, shredded chicken tossed in BBQ sauce in place of pepperoni for a sweet, tangy, and smoky flavor.
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