6 tablespoon extra-virgin olive oil, plus more for greasing and brushing
One 1-pound ball of pizza dough, thawed if frozen
Canola oil, for frying
6 thyme sprigs
6 tablespoon unsalted butter
8 garlic cloves, thinly sliced
¼ cup finely chopped parsley
Preheat the oven to 450 degrees and grease an eight-inch cast iron skillet with olive oil. Cut the pizza dough into eight wedges. Stretch each wedge slightly and gently tie into a loose knot, then transfer to the prepared skillet. Lightly brush the knots with olive oil. Cover with plastic wrap and let stand at room temperature for 20 minutes.
Remove the plastic and bake the knots for 20 to 25 minutes, until puffed and browned.
Meanwhile, in a medium saucepan, heat one-fourth inch of canola oil until shimmering. Add thyme sprigs and fry over moderately high heat until crispy, about one minute. Transfer to paper towels to drain. add the rosemary sprigs to the hot oil and fry until crisp, about one minute; drain on paper towels.
Pour off the canola oil and wipe out the saucepan. Add the butter and six tablespoons of olive oil and cook until the butter is melted. Add the garlic and cook over moderate heat until lightly browned and crisp, three to five minutes. Stir in the parsley and season with salt. Brush the garlic butter all over the hot knots, top with the frizzled herbs and serve.
Frizzled herbs can be stored at room temperature overnight.
Serves 4 to 6
From the kitchen of Patti Baird.