Pepperoni Pizza Garlic Knots with Homemade Tomato Dipping Sauce
Pepperoni Pizza Garlic Knots with Homemade Tomato Dipping Sauce
Ingredients
For the Homemade Tomato Dipping Sauce
- 2 pounds fresh tomatoes, mixed varieties
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pepperoni Pizza Garlic Knots
- 1 pound pizza dough, store-bought or homemade
- 8 ounces fresh mozzarella cheese, cubed into 1/2-inch pieces
- 1/2 cup pepperoni, diced small
For the Garlic Butter Topping
- 1/4 cup olive oil
- 3 garlic, cloves, grated
- 1 teaspoon dried Italian herbs
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the tomatoes for the dipping sauce: Bring a large pot of water to a rolling boil. Carefully add the fresh tomatoes and blanch for 1 to 2 minutes, or until their skins begin to soften and crack. Immediately transfer the tomatoes to an ice bath using a slotted spoon to stop the cooking process. Once cool enough to handle, peel the skins from the tomatoes.
⏱️ 10 min
- 2
Puree the tomatoes: Place the peeled tomatoes into a blender and puree until smooth. Set aside.
⏱️ 2 min
- 3
Start the dipping sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the pureed tomato mixture, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 3 min
- 4
Simmer the dipping sauce: Bring the sauce to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded. Taste and adjust seasoning as needed. Keep warm or set aside.
⏱️ 15 min
- 5
Prepare knot fillings: While the sauce simmers, cube the fresh mozzarella cheese into 1/2-inch pieces and dice the pepperoni into small pieces. Set aside.
⏱️ 5 min
- 6
Preheat oven: Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 7
Form the pizza knots: Divide the pizza dough into 12-16 equal portions (about 1 1/2 to 2 ounces each). Flatten each dough portion into a small disk. Place a few cubes of mozzarella and a pinch of diced pepperoni in the center of each disk. Carefully gather the edges of the dough and pinch them together to seal the filling inside, then roll into a smooth ball. Arrange the stuffed dough balls on the prepared baking sheet, leaving some space between each.
⏱️ 15 min
- 8
Bake the pizza knots: Bake the knots in the preheated oven for 12 to 15 minutes, or until golden brown and puffed. While they bake, prepare the garlic butter topping.
⏱️ 15 min•🌡️ 400
- 9
Prepare the garlic butter topping: In a small bowl, combine 1/4 cup olive oil, the grated garlic, dried Italian herbs, and freshly grated Parmesan cheese. Mix well.
⏱️ 5 min
- 10
Finish and serve: Once the pizza knots are out of the oven, immediately brush them generously with the garlic butter topping. Serve the warm, cheesy pizza knots with the homemade tomato dipping sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pepperoni Pizza Garlic Knots with Homemade Tomato Dipping Sauce
Ingredients
For the Homemade Tomato Dipping Sauce
- 2 pounds fresh tomatoes, mixed varieties
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pepperoni Pizza Garlic Knots
- 1 pound pizza dough, store-bought or homemade
- 8 ounces fresh mozzarella cheese, cubed into 1/2-inch pieces
- 1/2 cup pepperoni, diced small
For the Garlic Butter Topping
- 1/4 cup olive oil
- 3 garlic, cloves, grated
- 1 teaspoon dried Italian herbs
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the tomatoes for the dipping sauce: Bring a large pot of water to a rolling boil. Carefully add the fresh tomatoes and blanch for 1 to 2 minutes, or until their skins begin to soften and crack. Immediately transfer the tomatoes to an ice bath using a slotted spoon to stop the cooking process. Once cool enough to handle, peel the skins from the tomatoes.
⏱️ 10 min - 2
Puree the tomatoes: Place the peeled tomatoes into a blender and puree until smooth. Set aside.
⏱️ 2 min - 3
Start the dipping sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the pureed tomato mixture, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 3 min - 4
Simmer the dipping sauce: Bring the sauce to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded. Taste and adjust seasoning as needed. Keep warm or set aside.
⏱️ 15 min - 5
Prepare knot fillings: While the sauce simmers, cube the fresh mozzarella cheese into 1/2-inch pieces and dice the pepperoni into small pieces. Set aside.
⏱️ 5 min - 6
Preheat oven: Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 7
Form the pizza knots: Divide the pizza dough into 12-16 equal portions (about 1 1/2 to 2 ounces each). Flatten each dough portion into a small disk. Place a few cubes of mozzarella and a pinch of diced pepperoni in the center of each disk. Carefully gather the edges of the dough and pinch them together to seal the filling inside, then roll into a smooth ball. Arrange the stuffed dough balls on the prepared baking sheet, leaving some space between each.
⏱️ 15 min - 8
Bake the pizza knots: Bake the knots in the preheated oven for 12 to 15 minutes, or until golden brown and puffed. While they bake, prepare the garlic butter topping.
⏱️ 15 min•🌡️ 400 - 9
Prepare the garlic butter topping: In a small bowl, combine 1/4 cup olive oil, the grated garlic, dried Italian herbs, and freshly grated Parmesan cheese. Mix well.
⏱️ 5 min - 10
Finish and serve: Once the pizza knots are out of the oven, immediately brush them generously with the garlic butter topping. Serve the warm, cheesy pizza knots with the homemade tomato dipping sauce on the side.
⏱️ 2 min