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Blue cheese and walnut pizza knots
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45g mascarpone or cream cheese
75g Saint Agur Blue cheese
1 garlic clove, crushed
plain flour, for dusting
2 x 220g The Northern Dough Co Pizza Dough, defrosted
30g walnuts, roughly chopped
¼ x 25g pack flat leaf parsley, roughly chopped
2 tbsp olive oil
½ tbsp clear honey
1. Preheat the oven to 200˚C, gas mark 6. Line a baking tray with baking parchment. Put the mascarpone, blue cheese and garlic in a bowl and mash with a fork until smooth and well combined.
2. On a lightly floured work surface, roll out 1 ball of pizza dough into a long, thin rectangle, about 15cm x 40cm (if this is a little tricky, stretch the corners out using your hands). Spread the blue cheese mixture evenly over the dough, then scatter the walnuts and parsley on top.
3. Roll the second dough ball out to the same shape and drape it over the first. Press down gently all over the dough, sealing the rectangles together and enclosing the filling. Cut the dough into 16 short strips, then tie each strip into a knot and tuck the ends underneath. Put on the lined baking tray, leaving a little space between each knot. Mix the oil and honey and lightly brush over the knots. Bake for 16-18 minutes, until golden. Serve warm or at room temperature. If you have any leftovers, store in the freezer for up to 2 months to enjoy another day.
Typical values per serving:
This recipe was first published in December 2020.