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Pizza Dough Breadsticks with Pizza Sauce

Pizza Dough Breadsticks

Author: Julia
Pizza dough breadsticks are a tasty appetizer that can be enjoyed on its own, with a dip or soup.
4.64 from 30 votes
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Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes
Course Appetizer, Snack
Cuisine American
Servings 18 bread sticks
Calories 87 kcal

Ingredients
  

For pizza dough: see note 1

  • 1 teaspoon sugar
  • ½ cup water (lukewarm, see note 2)
  • 1 teaspoon active dry yeast
  • 1.5 cups bread flour (see note 3)
  • ½ teaspoon salt
  • 2 tablespoons olive oil (see note 4)

For pizza breadsticks:

  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 1 tablespoon dried basil (see note 5)
  • salt (to taste)
  • black pepper (to taste, see note 6)
  • 4 ounces cheese (see note 7)

Instructions
 

  • In a bowl of your mixer, mix sugar with water until the sugar dissolves. Sprinkle yeast over and mix again. Let it sit for 5 minutes or until foamy.
  • When ready, add 1.5 cups of flour, salt and olive oil. Mix with a spatula. Now, using the bread dough attachment, mix the dough on low speed (I use no. 2 on my Kitchen Aid) until it is nice and smooth and elastic dough.
  • Take the dough out and oil the bottom and sides of the same bowl with oil. Put the dough back in and cover the bowl with plastic wrap or a kitchen towel. Let it proof in a warm place until doubled in size.
  • When ready, roll the dough out (on a lightly floured surface), into a rectangle. Don’t roll too thin. Transfer it onto a baking sheet lined with baking parchment and spread the oil, crushed garlic and basil mixture over. Season with salt and a generous amount of black pepper. Cover with shredded or sliced cheese.
  • Bake in a preheated oven at 400 Fahrenheit (200 Celsius) for about 10 minutes or until nice brown on the bottom and on the edges.
  • Serve with a dip of your choice.
  • Enjoy!

Notes

  1. This recipe will yield about 12 ounces (350 grams) of pizza dough. You can also use store-bought pizza dough instead of homemade. With store-bought dough, start with step 4.
  2. You might need more water than ½ cup. If you see the dough is not coming together and it’s dry, add 1 tablespoon of water and knead. If still dry, add another tablespoon of water. The dough should spring back when you press it and should not be too sticky.
  3. Bread flour can be substituted with all-purpose (plain) flour.
  4. Do not substitute olive oil for other oil. You can use butter instead, if you have no olive oil on hand. Just make sure to use only a little (about a tablespoon melted).
  5. Dried basil can be substituted with dried marjoram or basil. Rosemary will also go well. Make sure to use dried herbs, not fresh ones.
  6. I like to use quite a good amount of black pepper, perhaps a ¼ teaspoon, but you can add as much/as little as you like.
  7. You can use shredded or sliced cheese – Havarti, gouda, mozzarella or cheddar are great choices.
  8. The preparation time includes proofing. Now proofing can take somewhere between 35–60 minutes, depending on the room temperature. For that reason, you might need more or less time than stated in this recipe.

Nutrition

Calories: 87kcal (4%)Carbohydrates: 8g (3%)Protein: 3g (6%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 6mg (2%)Sodium: 128mg (6%)Potassium: 26mg (1%)Fiber: 0.4g (2%)Sugar: 0.3gVitamin A: 65IU (1%)Vitamin C: 0.2mgCalcium: 53mg (5%)Iron: 0.3mg (2%)
Keyword finger food, party food
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