Name: Hot Knots
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 6-12 servings
Ingredients: One 18-ounce yeast-based pizza dough ball; Rice flour, to dust surfaces; 1 tablespoon olive oil; 2 tablespoons garlic oil; 1 1/2 tablespoons grated Parmesan, plus more for serving; 1 1/2 tablespoons grated Romano, plus more for serving; 1 teaspoon oregano, plus more for serving; 1/3 cup cayenne pepper hot sauce; Serving suggestion: blue cheese dressing

Directions

Proof the pizza dough in a warm location until it rises and is soft and malleable, about 1 hour.
Preheat the oven to 400 degrees F.
Working on a sheet of parchment paper, lightly sprinkle and pat rice flour on both sides of the dough to prevent sticking. Stretch and press the dough into a rectangle measuring approximately 13 by 15 inches and 1/8 inch thick. Cut the dough into equal thirds lengthwise, then cut each third crosswise into 1-inch strips.
Line a baking sheet with parchment paper and sprinkle with a light coating of rice flour. Tie each strip of dough into a knot and place on the baking sheet. Bake until they start to brown, about 10 minutes. Remove from the oven, then place 10 knots into a bowl. Toss lightly with the olive oil, then place on a smaller baking pan and back in the oven until golden brown. Remove the knots from the oven, then place back in the bowl and coat with the garlic oil, cheeses and oregano. Toss until well coated. Pour hot sauce over the top and toss again, coating the knots well. Plate on a serving dish and scrape all the contents of the mixing bowl over the top of the knots. Lightly sprinkle with additional cheeses and oregano. Serve with blue cheese dressing to dip.
Repeat with the remaining knots to make more.