Prepare the pizza dough according to the package directions, cover, and set aside to rise in a warm spot for 45 minutes.
Prepare a baking sheet with parchment paper or spray lightly with canola oil. Once the dough has risen, lightly sprinkle a work surface with flour. Divide the dough into 6 sections, and then into 4" X 1/2" length ropes. Lightly flour your hands then stretch and roll the ropes into 5" lengths. Twist the dough into a knot, tucking the ends under it and into a ball about the size of a ping pong ball. Place the knot onto the baking sheet and repeat with the rest of the dough. Cover lightly with a dishtowel and set the dough aside to rise for 15 minutes.
*When I have small batches of leftover dough I make these in my toaster oven.
Preheat the oven to 425°F. Bake for 10-12 minutes. While the knots are baking, melt the butter and olive oil a sauté pan over medium heat. Add the garlic and oregano, cook and stir for 30 seconds then remove from the heat. Do not simmer the garlic. Toss the hot baked knots in the oil and butter mixture, season with flakes of sea salt, and serve hot.
Make these garlic knots ahead of time. Once the garlic knots have risen, cover loosely and refrigerate the dough to use within 1-3 days.