Garlic Knots

• 1/2 tsp. rosemary, chopped
• 1/2 tsp. fresh oregano, chopped
• 2-3 Tbsp. fresh garlic, minced
• ¼ to ½ tsp. red chili flake
• 1 C. Asiago cheese
• 1 stick (8 Tbsp.) butter
• ¼ C. olive oil
• Pizza dough, 14 oz. piece (fresh or store-bought will both work)

For the Garlic Herb Butter:

1. In a medium saucepan, combine the olive oil and butter. Melt butter over low flame until fully incorporated into the olive oil.
2. Increase flame to medium-low and add garlic. Sauté garlic gently 1-2 minutes, being careful not to brown.
3. Add oregano, rosemary and chili flakes. Turn heat down to low and simmer, stirring occasionally, for another 2 minutes.
4. Remove from heat and refrigerate 10-15 minutes to cool.

NOTE: This would be a great time to preheat your oven while you’re waiting for the butter to cool. Preheat your Pizzeria Pronto or PizzaQue Portable Outdoor Pizza Oven to high, as you would with a regular pizza. For a conventional oven, preheat to 425ºF.