ElNariz/Getty Images/iStockphoto
These addictive knots can be dipped in tomato sauce and make a great side dish to just about any Italian meal or grilled steak with veggies. Use any herbs, spices or flavourings that you might like to put on pizzas, but make sure there is enough oil (or melted butter) to moisten everything. The dough knots don't have to be perfect, but you do want to crowd them in the pan so, once baked, you have to pull them apart. The garlic knots can be cooked on the barbecue, but they will need watching.
Servings: 8
Knots
4 oz (125 grams) pancetta, diced
1 1/2 cup grated cheese, such as fontina, mozzarella or cheddar
3 tbsp chopped Italian parsley or basil
1 tbsp chopped garlic
1/2 tsp chili flakes
1/3 cup olive oil
1 1/2-lb (750 grams) whole wheat or white pizza dough
Topping
2 tbsp olive oil
1/4 cup grated Parmesan cheese
Method
Heat a medium ovenproof skillet over medium high. Add pancetta and fry until crispy, about 2 to 3 minutes. Remove from heat. Transfer pancetta to a large bowl, leaving fat in skillet.
Add cheese, parsley or basil, garlic and chili flakes to pancetta. Stir in 1/3 cup oil.
Lay pizza dough on the counter and gently pat into a rectangle, about 20 inches by 5 inches. Slice into 20 even pieces. Roll each piece into a small rope, then tie each into a knot. Add knots to oil mixture and toss to coat.
Transfer knots to reserved skillet, arranging them in a single layer. Scrape any remaining mixture over the top. Cover loosely with plastic wrap and let rise in a warm place for approximately 2 hours (less if you are short on time or patience).
Preheat oven to 400 F.
Brush knots with 2 tbsp oil and sprinkle with Parmesan. Bake for 30 to 35 minutes or until browned and cooked through. Serve warm.
Lucy Waverman