Garlic Knot Crust Pan Pizza
Garlic knot crust pan pizza turns one ball of dough, tomato sauce, mozzarella, and garlic butter into a crisp, cheesy dinner that tastes like your favorite pizza shop.
The knotted edge makes a basic pan pizza feel special without extra meat or pricey toppings. You get a soft, chewy crust, a buttery garlic rim, and a bubbly cheese center from real ingredients.
Why You Will Love This Recipe
- Big garlic bread flavor: The crust bakes into tender knots brushed with warm garlic butter.
- Crisp bottom, soft edge: A hot pan gives the base a sturdy bite while the knot crust stays fluffy.
- Simple pantry meal: Dough, sauce, cheese, butter, garlic, parmesan, and parsley do all the work.
- Fun family dinner: The knot crust looks impressive, but it only takes a few extra minutes to shape.
Fabian’s Budget Tip: Save money by using one pound of store-bought or homemade pizza dough and stretching the flavor with garlic butter. A little butter, garlic, parmesan, and parsley make the crust taste rich, so you do not need costly toppings.
Ingredients (Serves 4)
- Pizza dough: 1 pound, about 450 grams, room temperature
- Unsalted butter: 4 tablespoons, about 56 grams, melted
- Garlic: 3 cloves, finely minced
- Tomato sauce: 1 cup, about 240 milliliters
- Low moisture mozzarella: 2 cups shredded, about 225 grams
- Parmesan: 1 ounce finely grated, about 30 grams
- Fresh parsley: 2 tablespoons chopped, about 8 grams
Step-by-Step Instructions
1. Warm the Oven and Prepare the Pan
Place a 10 to 12 inch oven safe skillet or round cake pan in the oven. Heat the oven to 475°F, about 245°C. A hot pan helps the bottom sizzle as soon as the dough touches it.
2. Make the Garlic Butter
Stir the melted butter and minced garlic together. The garlic should smell sharp and fresh at first. As it hits the warm pizza later, it will turn mellow and sweet.
3. Shape the Dough and Tie the Crust
Lightly dampen your fingertips if the dough feels sticky. Stretch the dough into a round that is a little larger than your pan. Cut the outer edge into 12 short strips, keeping the center whole. Tie each strip into a small knot and tuck it around the edge.
Let the dough rest for 5 minutes if it snaps back. It should feel soft and springy, not tight.
4. Brush the Knots and Add the Toppings
Carefully set the shaped dough in the hot pan. Brush the knots with half of the garlic butter. Spoon tomato sauce over the center only, then scatter mozzarella across the sauce. Keep the knots mostly bare so they bake like garlic bread.
5. Bake Until Bubbly and Golden
Bake for 14 to 18 minutes, until the cheese bubbles in small creamy pockets and the knots turn deep golden at the edges. The kitchen should smell like toasted dough and roasted garlic.
6. Finish with Parmesan and Parsley
Brush the hot knots with the remaining garlic butter. Sprinkle Parmesan and parsley over the pizza while the cheese is still glossy. Rest for 5 minutes, then slice so the cheese settles instead of sliding off.
Expert Troubleshooting and FAQs
Can I use store-bought pizza dough?
Yes. Store-bought dough works well and keeps this meal easy. Let it sit at room temperature for 30 to 45 minutes so it stretches without tearing.
Why is my pizza center soggy?
The center usually turns soggy when the sauce is too heavy or the pan is not hot enough. Use about 1 cup of sauce and preheat the pan so the crust starts crisping right away.
What if my garlic starts to taste bitter?
Garlic can turn bitter if it burns. Keep most of the garlic butter on the knot crust, not on the exposed pan. If your oven runs very hot, brush the final butter on after baking for the freshest flavor.
Can I make the knot crust ahead?
Yes. Shape the dough and knots, cover the pan, and chill it for up to 8 hours. Let it sit at room temperature for 20 minutes before baking so the crust puffs properly.
Estimated Nutritional Facts Per Serving
- Calories: About 520
- Protein: About 21 grams
- Carbs: About 58 grams
- Fats: About 23 grams
Garlic Knot Crust Pan Pizza
Ingredients
- Pizza dough: 1 pound, about 450 grams, room temperature
- Unsalted butter: 4 tablespoons, about 56 grams, melted
- Garlic: 3 cloves, finely minced
- Tomato sauce: 1 cup, about 240 milliliters
- Low moisture mozzarella: 2 cups shredded, about 225 grams
- Parmesan: 1 ounce finely grated, about 30 grams
- Fresh parsley: 2 tablespoons chopped, about 8 grams
Instructions
- 1. Warm the Oven and Prepare the Pan. Place a 10 to 12 inch oven safe skillet or round cake pan in the oven. Heat the oven to 475°F, about 245°C. A hot pan helps the bottom sizzle as soon as the dough touches it.
- 2. Make the Garlic Butter. Stir the melted butter and minced garlic together. The garlic should smell sharp and fresh at first. As it hits the warm pizza later, it will turn mellow and sweet.
- 3. Shape the Dough and Tie the Crust. Lightly dampen your fingertips if the dough feels sticky. Stretch the dough into a round that is a little larger than your pan. Cut the outer edge into 12 short strips, keeping the center whole. Tie each strip into a small knot and tuck it around the edge. Let the dough rest for 5 minutes if it snaps back. It should feel soft and springy, not tight.
- 4. Brush the Knots and Add the Toppings. Carefully set the shaped dough in the hot pan. Brush the knots with half of the garlic butter. Spoon tomato sauce over the center only, then scatter mozzarella across the sauce. Keep the knots mostly bare so they bake like garlic bread.
- 5. Bake Until Bubbly and Golden. Bake for 14 to 18 minutes, until the cheese bubbles in small creamy pockets and the knots turn deep golden at the edges. The kitchen should smell like toasted dough and roasted garlic.
- 6. Finish with Parmesan and Parsley. Brush the hot knots with the remaining garlic butter. Sprinkle Parmesan and parsley over the pizza while the cheese is still glossy. Rest for 5 minutes, then slice so the cheese settles instead of sliding off.
