- 1 lb frozen pizza dough, thawed
- 2 tablespoons prepared black olive paste (preferably not tapenade)
- 1 large egg white, lightly beaten
- 3/4 teaspoon fennel seeds
- 1/4 teaspoon cumin seeds
- 1 teaspoon kosher salt
- Special equipment: parchment paper
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
- Cut dough into 12 equal pieces. Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
- Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
- Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
- Brush twists generously with egg white and sprinkle with fennel, cumin, and kosher salt, pressing to help adhere.
- Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total. Transfer twists to a rack and cool to just warm.