1lb Pizza Dough
6 Tbsp SOOC Butter Olive Oil
2 Tbsp roasted or minced Garlic
1 Tbsp fresh Rosemary, minced
¼ tsp SOOC Rosemary Sea Salt
Unwrap your pizza dough from it’s packaging and set on a plate. Let sit in a warm area for up to 1 hour to allow the dough to rise.
Once risen, roll out the dough on a cutting board or lightly floured work surface. Slice the dough into 12 evenly cut strips.
Tie each strip into a knot, while tucking the ends underneath. Place on a pizza stone or a baking sheet lined with parchment paper. Let the dough sit and rise as you complete the next step.
Preheat oven to 400℉. In a small pot over medium heat, add the Butter Olive Oil, garlic, rosemary, and Rosemary Sea Salt. Simmer until warm and fragrant and remove from heat.
Brush each knot with the olive oil mixture. Bake in the oven for 18 minutes, brushing with more of the olive oil mixture every 5 minutes until gone and the knots are lightly golden.
Serve warm by themselves or top with parmesan and dip in marinara!