So, I know last week I was all, “my body is a temple” posting that salad recipe. This week I’ve changed my tune and I’m all, “I eat my feelings.” Here we have: pizza dip with garlic knots. I’ll let you come to your own conclusions about how I’m feeling but just know that this snack is an edible cure-all.
This recipe is inspired by a couple of my good friends: 1) my friend Claire who makes this thing called “Pizza Bun” which is basically pizza in bundt cake format. It sets the bar high for comfort food and gluttony – I recommend consuming it with garlic dip or, in a pinch, Caesar salad dressing. Yes, I just gave you tasting notes on something called a “pizza bun”, thank me later. I don’t have a recipe to share with you but Claire tells me that the secret sauce is a little product called Pizza Magic. 2) My friend Mary Anne’s Pinterest feed which is pretty much exclusively food pins that involve melted cheese.
I’d actually love to see the Pinterest analytics on how melted cheese pins perform compared to any other pin. I’m going to guess that social reach and audience for melted cheese pins are astronomically higher than all other food and drink content.
So, in essence, I’m sharing this recipe because I want to get big on Pinterest and I want Mary Anne to love me more. You can help me out by clicking on the gigantic “Pin It!” button that appears when you hover over any of the images in this post.
For anyone who saw “garlic knots” and immediately balked at the prospect of making their own dough, keep reading. This recipe does not expect that you prepare your own dough, even though it’s pretty simple to do if you have the time and forearm strength for some light kneading. Instead, just buy yourself some store-bought pizza dough, thaw it out and get to rolling.
Once you’ve rolled your dough into a large rectangle, about 1/4″ thick, use a pizza cutter to slice into 16 strips. From there, just tie each strip into a simple knot. When I did this, I looked a bit like a 4-year-old trying to remember which bunny ear goes over and which goes under. Regardless, you shouldn’t have any bunny ears, just tie a knot. Don’t overthink it. It looks more charming and homemade when every knot is a bit different, or that’s what I’m telling myself.
The dip will be the approximate temperature of lava when you first take it out of the oven so you might want to let it cool to a less palate-scorching level while the garlic knots are baking. This way, your garlic knots will be served warm and none of your guests will sue you for bodily harm via pizza dip.
Thank you to my friend Sarah for graciously volunteering to be a hand model for this shoot. If you’d like to appear as a hand model on Taste & Tipple please send your resume and three references to firstname.lastname@example.org. Currently seeking candidates who take direction well, moisturize regularly and are prepared to share a meal with me and make sparkling conversation.
- 1 cup milk
- 6 oz cream cheese at room temperature
- ½ cup grated Parmesan cheese
- 1½ cups grated mozzarella, divided
- ½ tsp oregano
- 1 cup favourite jarred, canned or homemade tomato sauce
- Assortment of your favourite pizza toppings (pepperoni, red onion, olives, banana peppers)
- Flour for work surface
- 1 ball 1 lb pizza/bread dough (available at most supermarket bakery counters—if frozen, thaw to room temperature.)
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp chili flakes
- 1 tbsp grated Parmesan
Preheat oven to 450°F.
In a medium saucepan over low heat, whisk together milk, cream cheese, Parmesan, ½ cup of grated mozzarella and oregano until melted and smooth. Pour evenly into a 9-inch ovenproof pie plate. Gently pour tomato sauce over cheese dip layer and sprinkle evenly with remaining cup of mozzarella cheese. Scatter desired toppings over cheese.
Place on a baking sheet in preheated oven until bubbly and browned, about 10 minutes. If not quite browned enough, then broil for 1 to 2 minutes.
Serve with Warm Garlic Bread Knots.
Preheat oven to 400°F.
Lightly flour work surface and roll the dough into a large rectangle, about ¼ inch thick. Slice dough into 16 equal strips.
Line a baking sheet with parchment paper. Tie each dough strip into a simple knot, placing each on baking sheet as you go, spacing them a couple of inches apart. Brush with olive oil.
Combine salt, garlic powder, chili flakes and Parmesan. Sprinkle over knots.
Bake for 15 to 17 minutes, or until lightly browned (watch carefully so they do not burn). Serve warm with Pizza Dip.
Recipe from: Rosen, Amy. "Pizza Dip with Warm Garlic Knots". Food & Drink. Spring 2017.