Garlic Knots

Ah, garlic knots. A pizzeria classic. What's not to like? Piping hot knots of pizza dough, shiny with oil and unbelievingly addictive thanks to the garlic, cheese, and fresh herbs. These suckers barely make it out of the oven before they are devoured.

I am going to pimp out Susan's pizza dough recipe here, because man-oh-man is it a good one. This dough is easy to make and it freezes well. This is going to be a staple around our house I think, and I really do recommend you give her recipe a whirl. If you're tired and busy and just don't have time to make your own (and hey, I know how that goes) then just get some from your favorite pizza joint (if they'll sell it), or even buy the frozen stuff from the grocery store.

Garlic Knots
(my own little adaption from several versions online)

Ingredients:
1 lb pizza dough
2 garlic cloves, minced (we love garlic around here)
1/2 tsp. salt
2-3 Tbsp. olive oil
1 Tbsp. chopped fresh flat-leaf parsley or oregano
About 1/ 4 c. grated Parmesan or Romano cheese

Preheat oven to 400 F. Grease or oil (olive oil works best for flavor) one large baking sheet.

Using a lightly floured rolling pin and a floured countertop, roll out the dough into a large (roughly 9-in) square. If you can't quite get there by rolling, go ahead and gently pull on the dough as you would for rolling out a pizza crust.

Cut the square in half with a pizza wheel, then cut each half crosswise into strips (try to keep them to around an inch wide, or less). Cover strips with a clean kitchen towel.

Keeping remaining strips covered, pull out a strip of dough to work with one at a time. Gently tie each strip into a knot, pulling ends slightly to secure, and place knots about an inch apart on the baking sheet. You'll end up with about 20 knots. Bake until golden, about 20 minutes.

While knots bake, mash together the minced garlic, salt, and olive oil using a mortar and pestle (if no mortar and pestle: mash together the salt and garlic using your knife, then mix in a bowl with oil). I leave my garlic a little chunky, because we love it that way. Transfer garlic oil to a large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle on the parsley and cheese. Toss to coat. Voila, you're done! Be sure to serve them while still warm, maybe with some marinara for dipping if you're so inclined.