Easy, Cheesy Pull-Apart Garlic Knots

In a small saucepan, melt butter over low heat. Add olive oil, garlic, crushed red pepper, and salt; cook, stirring often, until fragrant and butter mixture turns a light golden brown, 4 to 5 minutes. Stir in 2 tablespoons of parsley. Set aside and let cool until just warm, about 15 minutes.

On a lightly floured surface, divide dough into 2 even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 (8-inch long) strips that are about 1 ounce or 28 g each. Tie each strip into a knot. Transfer 1/3 cup garlic-butter mixture to a large bowl; leave remaining garlic-butter mixture in saucepan and set aside. In bowl with reserved garlic-butter, gently toss knots in garlic-butter until evenly coated, letting excess butter drip back into bowl. In a 10-inch cast iron skillet, arrange knots in a single layer evenly spaced apart. Cover loosely with plastic wrap. Let proof at warm room temperature until dough springs back very slowly to the touch, and almost doubles in size, about 1 hour.

Meanwhile, adjust oven rack to middle position, and preheat oven to 400°F (205ºC). Remove plastic wrap from knots, and discard. Bake knots until edges start to brown, 20 to 22 minutes. Remove from oven; sprinkle evenly with Gruyère and Parmesan. Return to oven, and continue to bake until cheese is fully melted and just beginning to brown in spots, about 5 minutes. Transfer skillet to a wire rack and let cool for 5 minutes.

Meanwhile, reheat remaining garlic-butter mixture in small saucepan over low heat until warmed through, 1 to 2 minutes. Remove from heat, and stir in remaining 2 tablespoons parsley. Transfer to a serving bowl.

Sprinkle garlic knots with additional Parmesan and parsley. Serve with warmed garlic butter and pizza sauce, if using.