Stuffed Garlic Bread Knots

Mozzarella stuffed garlic knots. Mic drop.

Done in 2 hours

Dish by Hugh Woodward

Ingredients

What you'll need:

500gbasic pizza dough

300gtorn mozzarella

150gsoftened butter, plus a little extra

3garlic cloves, crushed

a handfulchopped parsley

a tsp sea salt

1 tspfreshly ground black pepper

to tasteparmesan, grated

These are simple and deeply deeply delicious.

Method

Preheat the oven to 200°C. Divide the dough into 6 pieces. Stretch each one out into a long sausage shape, then squash flat. Place the mozzarella on top then bring the sides together and pinch to seal into a long mozza stuffed sausage.

Tie the sausages into simple knots and place on a lined baking sheet, tucking the ends underneath. Brush them with butter and leave them to rise for half an hour, covered loosely with clingfilm.

Bake the knots for around 20 minutes or until risen and nicely browned. Mix together the butter, garlic, parsley, sea salt and pepper. Brush this over the still warm knots, grate over some parmesan, then devour.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.