A knotty sideline

Garlic knots have been a popular pizza sideline for
years. Easy to make with what a pizzaiolo already has in store, and
addictively tasty, these treats will score big points with the kids
this season.

Garlic knots have been a popular pizza sideline for years. Easy to make with what a pizzaiolo already has in store, and addictively tasty, these treats will score big points with the kids this season.

Makes approximately 50 knots.

INGREDIENTS:
2 lbs/900 g pizza dough
2 tbsp/30 ml olive oil, plus
additional oil for
greasing pan
1 clove garlic
1/4 tsp/1.25 ml granulated salt
1 oz/30 g Canadian Parmesan, finely grated
1 tbsp/15 ml fresh flat-leaf parsley,
finely chopped

DIRECTIONS:
Divide dough in half. Keep one half covered while working to prevent it from drying out. On a lightly floured surface, roll out half into a 10-inch square, pulling with your hands to form the corners. With a pizza wheel, cut the square in half, then cut each half into 15 strips.

Tie each strip into a single knot. If dough is sticky, flour lightly. Arrange knots in a staggered fashion onto a baking sheet that has been lightly oiled.

Bake until golden. Temperatures will vary, depending on oven type. Test results were achieved at 450ºF.

While knots are baking, mince garlic and mash to a paste with salt. In a large bowl, stir paste and olive oil together. Immediately after baking, toss knots into the garlic oil and sprinkle with parsley and cheese. Toss to coat.•