1/2 pound ball frozen pizza dough, thawed to room temperature
1/4 cup kalamata olives, chopped and patted dry
4 cloves garlic, minced
3 tablespoons grated Parmesan or Grana Padano
1/4 cup olive oil
Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll out the pizza dough until it is about 1/4-inch thick and roughly a 14 by 13-inch rectangle. Sprinkle 1/2 of the dough surface with all of the olives, 1/2 of the garlic, 2 tablespoons of the grated cheese, and a pinch of salt. Fold the dough over enclosing the toppings and roll to seal and flatten, forming a 14 by 6-inch rectangle. Dust lightly with flour and fold in half again. Set aside and allow it to rest for 10 minutes.
Meanwhile, in a small saucepan over medium heat add the olive oil, remaining garlic, and a pinch of salt. Heat until the salt is dissolved, the garlic is tender, and the pot is fragrant, about 5 minutes. Reserve the oil mixture for brushing.
Once the dough is rested, unfold it and roll it out to 1/4-inch thickness and 14 by 6-inches wide. Using a sharp knife or pizza cutter, trim the edges, then cut it into 6 by 3/4-inch strips. You should end up with 12 to 14 strips. Tie each strip into a flat knot and arrange them on a parchment lined baking sheet.
Brush with the garlic-flavored olive oil, and put the pan in the oven. Bake until the bows are golden brown and cooked through, about 10 to 12 minutes. Remove from the oven, brush once more with garlic olive oil, and sprinkle with the remaining tablespoon of grated cheese. Serve warm.