Chef Leo's Garlic Knots in the Blackstone Pizza Oven

Chef Leo is sharing the secret behind one of his most crowd-pleasing creations: Garlic Knots. Made with his signature dough, drenched in garlic-parsley-Parmesan goodness, and served with a rich dipping sauce, these are the real MVP of any meal. He promises they’re easier than they look—and way more delicious than you’d expect.

Garlic Knots: https://blackstoneproducts.com/blogs/recipes/garlic-knots

Ingredients
Pre-made pizza dough (Chef Leo’s American Traditional Dough or any favorite)
All-purpose flour (for dusting)
Olive oil
Fresh parsley (finely chopped)
Fresh garlic (smashed or minced)
Grated Parmesan (Parmigiano Reggiano recommended)
Dried oregano
Salt
Reduced pizza sauce (Chef Leo’s All-American Pizza Sauce or similar)

Directions
1. Preheat your oven to 500°F. Lightly flour your work surface. Dredge each dough ball lightly in flour to prevent sticking.

2. Press each dough ball into a square shape using your fingertips. Once you have a flat square, use a pizza cutter to slice it into roughly one-inch strips.

3. Take each strip and wrap it twice around two fingers, then pull the end piece through the loop to form a knot. Tuck any loose ends underneath. Place each knot into a lightly oiled pan. Cover with plastic wrap and let them rest while preparing the pizza sauce and dressing.

4. Transfer your pizza sauce to a cast iron.

5. In a bowl, combine a generous amount of olive oil with finely chopped fresh parsley and freshly smashed garlic. Add a pinch of oregano and a small amount of salt. Grate some Parmesan over the mixture and stir.

6. Bake the knots until golden brown on all sides. This usually takes around 10 to 12 minutes. Warm your sauce at the same time.

7. Once the knots are out of the oven and still hot, transfer them to a large mixing bowl. Pour the garlic-parsley dressing over the top and toss gently by hand or with a spoon until each knot is fully coated.

8. Finish the knots with an extra snowfall of grated Parmesan. Serve with sauce immediately.

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