Garlic Pizza Knots with Marinara

Bowl of garlic pizza knots with marinara sauce.

These garlicky knots of pizza dough make a great snack or appetizer. I love eating these when I’m cozied up on the couch watching a good movie. These are WAY better than popcorn, in my opinion. No bits of popcorn seeds getting stuck in your teeth, or dry bits of popcorn nearly choking you to death. Nope these are pillowy soft and the perfect vessel for flavourful marinara sauce (or even honey if sweet and salty is what you crave).

Overhead photo of garlic pizza knots with marinara sauce.

Marinara sauce.

I first made these many years ago as an appetizer for my little sister’s graduation party. They were a hit with everyone and I have been making them ever since. They fill the house with the mouth-watering aroma of dough and garlic and tomatoes, reminiscent of the best of pizza parlours. Its hard to resist eating them hot out of the oven, but let them cool a bit so as not to burn your taste buds or you are sure to miss out on the flavour explosion of these little bits of goodness dunked in sauce. When I make the pizza dough I will freeze any extra dough, or will make extra dough specifically to freeze, so that I can easily whip up a batch of these.

Garlic pizza knots on baking tray.

Garlic Pizza Knots 
recipe adapted from Just A Taste


  • Pizza dough (I use 1/2 of Jamie Oliver’s recipe),store bough pizza dough also does the trick
  • 3 cloves garlic, chopped
  • 3 Tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1 Tbsp. parmesan, grated
  • 1/2 cup parsley, chopped

Preheat oven to 350°F.

In a small bowl combine chopped garlic, olive oil, salt, parmesan cheese and parsley.

Roll dough out to 1/8″ thickness and slice into 1″ strips. Cut strips into 3″ pieces and tie each pieces into a knot. Place on a parchment lined baking sheet. Bake 5 minutes, rotate pan and bake another 5 minutes.

Brush knots with herb and oil mixture. Bake for another 5 minutes. Let cool and serve.



  • 2 Tbsp. olive oil
  • 1/2 onion, chopped
  • 1 28oz. can whole or diced tomatoes
  • 1 Tbsp. oregano, chopped
  • 1/2 tsp. thyme
  • 2 bay leaves
  • 1 tsp. chopped parsley
  • 1 Tbsp. sugar
  • 2 Tbsp. red wine vinegar
  • 1/2 black pepper
  • 1/2 tsp. salt

In a medium sized pot heat oil over medium heat. Add onion and cook until they start to brown, about 5 minutes. Stir in remaining ingredients and let simmer for 15 minutes, until thickened.

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