Place your pizza dough on the counter to shake off its chill for about 10 to 15 minutes.
Meanwhile, add the butter to a small saucepan and place over medium heat until it’s melted. Turn the heat to low and then stir in the olive oil, Italian blend, sea salt, crushed red pepper and minced garlic. Cook for about 5 minutes, until the butter mixture is super fragrant; really we’re just cooking the garlic so it takes the bite off.
Lightly flour your work surface and divide the dough into two pieces. Stretch and roll the pieces into an 8x4-inch oval shape (you can eyeball this measurement, if you like). Using a knife or bench scraper, horizontally cut 10 strips. Repeat with the second piece of dough.
Tie each strip of dough into a knot and then stuff a small handful of the minced olives into the middle of the knot. Dunk the knot into the butter mixture and then transfer to a 9-inch or 10-inch cast iron skillet (or other baking dish of equal size). Repeat until you’ve worked your way through all of the dough.
Reserve about a tablespoon of the butter mixture and set it aside. Any leftover butter mixture, pour on top of the knots. Cover with plastic wrap and set in warm place in your home (away from your devilish animal, if you have one) so it can rise, about 2 to 3 hours.
When the knots have doubled in size, preheat the oven to 425 degrees F. Unwrap the cast iron skillet and transfer to the oven to bake for 20 minutes. At the 20-minute mark, sprinkle the top with the remaining Parmesan cheese and bake for an additional 5 to 10 minutes, or until the tops of the knots are golden brown. Top with fresh or dried basil and serve alongside warm marinara sauce for dipping!