The problem with New York slices of white pizza is that there’s never ENOUGH of the white stuff. This version gives you plenty of that cheesy, melty, funky white stuff that you can really sink and submerge your pizza crust dipper into.
| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 head garlic
- 3 tablespoons extra-virgin olive oil
- All-purpose flour, for dusting
- 1 pound fresh pizza dough, at room temperature
- 8 ounces mascarpone, at room temperature
- 1/2 cup whole milk ricotta
- 3/4 cup grated Parmesan
- 8 ounces mozzarella, shredded off the block on large holes of a box grater
- Kosher salt
- 3 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic salt
- 2 teaspoons crushed red pepper flakes
- 2 to 3 medium to large fresh basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- Using a sharp knife, cut the top quarter of the unpeeled head of garlic off; discard the top. Place the garlic in the center of a piece of aluminum foil (about 6-inch square) and fold the sides of the foil up, exposing only the sheared top of the bulb. Drizzle 1 tablespoon olive oil over the top of the garlic, then fold the foil to completely enclose the garlic. Bake directly on the oven rack until the garlic is soft and fragrant, about 40 minutes. Remove from the oven and open the foil to let cool, about 20 minutes.
- Add the remaining 2 tablespoons oil to the bottom of a 10-inch cast-iron skillet and set aside.
- On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into an 8-inch-long rope, then tie the rope into a knot. Add each knot, as done, to the prepared skillet, forming a ring along the inner edge. Cover with plastic wrap and let rest for 20 to 30 minutes.
- Meanwhile, make the dip: In a medium bowl, add the mascarpone, ricotta, 1/2 cup Parmesan, half of the mozzarella and a sprinkle of salt. Squeeze half of the roasted garlic from its skins and add to the bowl. Mix to combine. Remove the plastic wrap from the skillet and spoon the dip in the center of the knots.
- In a small bowl, combine the butter and parsley. Squeeze the remaining roasted garlic into the bowl and mix together. Brush some of the garlic-butter mixture over the tops of the knots, then sprinkle with the garlic salt. Reserve the remainder of the garlic-butter mixture. Top the filling with the remaining mozzarella.
- Bake until the dip is bubbling and the knots are golden brown, 35 to 40 minutes. Remove from the oven and brush the remaining garlic-butter mixture onto the knots. Sprinkle with the pepper flakes, remaining 1/4 cup Parmesan and the basil leaves.
- Let sit and cool for about 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 689 |
| Total Fat | 44 g |
| Saturated Fat | 22 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 110 mg |
| Sodium | 1115 mg |
Reviews
A-mazing! Only sub I did was cream cheese for the mascarpone because to me mascarpone doesn’t have much flavor. My friends and family beg me to make this! I also used frozen dough and let it sit out to rise about 8 hours.
They need to put a link to the pizza dough recipe.
Made this using the Food Network Basic Pizza dough recipe. The only change was slightly less Mascarpone, my container had a little already used. The dish was delicious, but did not look like what they did on TV. It was oily on top and the cheese looked almost curdly — I’m wondering if I didn’t cook it long enough? However, no complaints and it was absolutely delicious and decadent. I will make it again.
I made this for my family that was visiting for the holidays. I RARELY cook. It was absolutely incredible. And, my father, who avoids cheese at all costs ate TWO pieces and said it was excellent!
If you substituted any ingredients, don’t give this 3 stars or anything at all. You did not follow the recipe. You don’t have the right to rate the recipe.
I made this with store bought pizza dough and it turned out great. Cheese mixture is absolutely delicious.
Made it with premade pizza dough from our local pizzeria and it turned out to be incredible! We roasted the garlic in our Traeger and then did the pizza dip in the oven just to see how it turned out the first time. Definitely will do it fully in the Traeger next time for ease and the whole thing was a fun family experience!!!!
I haven’t made this recipe yet so my stars are not an actual rating!
There are SO MANY pizza dough recipes on Food Network and I can’t find one that seems to match the one they’re using in this episode. Does anyone know which pizza dough recipe was used?
Thanks in advance!!!!!
My family absolutely loved this, highly recommend!
I used the pre made garlic knots. Had a lot of flavor and save a couple steps. Also used ricotta instead of mascarpone.