Pizza Breadsticks

The Monthly Recipe Swaps are meant to challenge a group of food bloggers to recreate a recipe from its original intention. Our chosen recipe for this month is a pizza in the simplest form. Now I love pizza as much as the next person  -though I'm impartial to my grilled flat bread pizzas I've been concocting for decades.

But the goal of the swap is to create something new, a variation of a pizza. I wanted it to be simple but have the essence of pizza. Life has become so busy that my latest  kitchen mantra is fast, easy and simple. That means a yeast crust was out; not that working with yeast is difficult but I wanted a quicker recipe with no assembling and proofing time.

What if the toppings were inside the dough itself like a pizza bread? Or a pizza stick. A bread stick filled with pizza toppings. It could work!

This pizza breadstick is somewhere between a bruschetta and a grissini (breadstick.) It's perfect to complete a salad or as an addition to an hors d'oeuvres table. A simple Fat and Happy pizza stick recipe to add to the pizza collection.

Please take a moment to view all of my fellow food bloggers pizza creations below.


Fat and Happy Food Blog Tips and Techniques: Make hundreds of variations on this recipe by changing the cheese, herb and other ingredients. Roll them long and thin or short and fat, just depends on your preference.

Pizza Breadsticks

3/4 cup white flour

1/4 cup wheat flour

1/3 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese

1/2 tsp salt
1 teaspoon baking powder

1 tbls fresh oregano
2 sun-dried tomatoes (4 halves)
 4 olives
4 tbls olive oil

1/4 cup ice water (amount may vary)
Salt for top of breadsticks

 4 thin slices of prosciutto ( optional)

Preheat the oven to 400 degrees.
Place the flour, salt, baking powder, oregano, sun dried tomatoes and olives in the food processor; pulse to combine and cut up the ingredients. Pulse while drizzling in the olive oil. Continue to pulse while slowly adding small spoons of water in, be careful to not dump in all the water. The dough will combine into a ball, only add enough water for this to happen. Pulse the dough a bit after each water addition to see if it comes together before adding more. The dough will be somewhat moist.

Place the dough on the counter, cut it into equal parts and roll each section out on a lightly floured surface. You should be able to get 12 breadsticks, depending on how long you roll them out.

Place on an ungreased cookie sheet. Wrapping a thin slice of prosciutto around the bread stick is optional at this point but it's so damn delicious when it bakes into a crunch bite. Carefully hold up one end of the rolled stick and lightly wrap a thin piece of prosciutto around it the best you can.

Bake until the the bread sticks become slightly browned; for a crunchy breadstick this took 25 minutes in my oven. For a softer pizza breadstick remove them at about 22 minutes. Allow to cool slightly on the pan then enjoy.