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Cheesy Garlic Bread Sticks


I’m always looking for a new twist on pizza and/or bread sticks. These hit the spot! They were even really good as leftovers. These are how I like bread sticks: cheesy, garlicy and pretty much like pizza without the sauce. If you’re not up for making this dough, go ahead and use your own or just buy one from the store…but this one definitely is delicious!

Pizza Dough

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil and half the flour and mix.Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands. Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes. The dough should be smooth and easy to work with and the bowl should be clean. Lightly grease the bowl & the dough with olive oil so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. Roll out dough onto the back of a cookie sheet.

Cheesy Garlic Bread Sticks

Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 pound grated mozzarella cheese

Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into cookie sheet or stone.
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

* From Laurens Latest

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