Garlic Knots on the Blackstone: Pizzeria Who?

Garlic knots. On the Blackstone. It had to happen.

Here's the thing — pizza dough loves a hot flat surface. The griddle gives these knots something an oven can't: a crisp, buttery, golden crust on every side, with a pillowy middle that stays soft. Then you toss them in garlic butter while they're screaming hot, hit them with parmesan, and suddenly the pizzeria down the street has competition.

The Toss Is Everything

Don't drizzle — toss. Hot knots in a bowl, garlic butter poured over, a real toss so every crevice gets coated, then the parmesan while they're still glistening. That's the move.

What You'll Need

• Pizza dough (store-bought is fine)
• Butter and fresh garlic
• Parmesan and parsley
• Warm marinara for dunking

Make a double batch. I'm serious. They vanish.

🔥 Give This One a Try

Fire up the grill, make this one your own, and tag Daddio on the Patio so I can see what you cooked up.

Fire. Flavor. Family.

That's the Daddio way.