Garlic Knot Pizza Dip

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  • 3 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1 pound store bought pizza dough
  • 8 ounces cream cheese (room temperature)
  • 1 cup mozzarella cheese (shredded)
  • 3/4 cup parmigiano-reggiano (grated, plus more for garnish)
  • 1/2 cup ricotta cheese
  • 1/2 cup basil (chopped)
  • 8 cloves garlic (minced, divided)
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup unsalted butter (melted)
  • 1/4 cup parsley leaves (chopped)
  • Kosher salt and freshly ground black pepper (to taste)





Preheat the oven to 400ºF. Prepare a 10-inch cast iron skillet with olive oil. Divide the pizza dough into 12 (1 1/3 ounce) balls of dough. Lightly flour a work surface, roll the balls into logs and tie into knots making sure to tuck the ends underneath. Transfer the knots into the prepared cast iron skillet in a ring around the edges. Cover with plastic wrap and let sit in a warm place for 30 minutes. In a medium bowl, combine the cream cheese, mozzarella, parmigianio-reggiano, ricotta, basil, 4 garlic cloves. Season with kosher salt. Remove the plastic wrap from the knots and add the dip mixture to the center of the pan. Top with additional parmigiano-reggiano. Brush the knots with the garlic butter mixture. Transfer to the oven and bake for 20 minutes. Turn the oven to broil and cook until golden brown 2-3 minutes. Remove from oven and brush with remaining garlic butter. Let cool slightly before serving.



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