Dunked into a creamy garlic sauce or luscious marinara, pizza breadsticks are in a league of their own. Each bite of the doughy saucy goodness is likely to send you into nostalgic longings for family game nights, sleepovers, trips to Blockbuster, sour straws, you know, all that good 90’s stuff. The good news is that it doesn’t have to remain a staple of your past, but can be welcomed with open arms into your present and future. We’d still recommend inviting some friends over for a game night or movie night to share in the joys of hot-out-the-oven garlic-y pizza breadsticks. 

GARLIC BREADSTICKS 

Serves 6

INGREDIENTS

DOUGH

▢ 3 1/2 cups Ancient Grain Pizza Flour
▢ 8 grams active dry yeast
▢ Pinch of granulated sugar
▢ 1 1/2 cups warm water
▢ 2 tsp Sea Salt
▢ 2 tsp Olive Oil 

BREADSTICKS

▢ 1 head garlic 
▢ 1/2 cup melted butter 
▢ 1 tbsp Organic Oregano Flowers
▢ 1 tsp 100% Sicilian Sea Salt
▢ 1/2 cup shredded Parmigiano Reggiano
▢ 1/2 cup shredded mozzarella cheese
▢ Original Passata Tomato Sauce

DIRECTIONS

1. 1. Combine warm water and active dry yeast in a medium-sized bowl with a pinch of granulated sugar. Stir and allow to sit for roughly ten minutes until the yeast has fully dissolved and the top of the mixture is foamy. 
   
   
   1. Meanwhile, combine salt and flour in the bowl of a stand mixer and mix well. Using a dough hook attachment, add olive oil and stir to combine. Keeping the speed low, slowly add the water and yeast mixture until fully combined. Increase the speed to medium and knead for roughly ten minutes until the dough is elastic and has a smooth texture. 
   2. Lightly grease a large bowl with olive oil and place the dough into the bowl, turning once over to lightly coat the dough in oil. Cover with a clean dish rag and place in a warm (but not hot) part of your kitchen. Allow the dough to rise for 2 hours. The dough should double in size. 
   3. Preheat your oven to 425℉. 
   4. Spread your dough onto a greased 10x14 inch sheet pan, pressing the dough into the corners. Cover with a clean dish towel and set aside for 30 minutes. 
   5. Meanwhile, cut the top third of your garlic off. Brush the exposed flesh with olive oil, sprinkle it with salt, and wrap the head of garlic in tin foil. Roast in the oven for 15 minutes. 
   6. When the garlic is done, squeeze the roasted cloves into a glass bowl and add the melted butter and oregano. Whisk together, crushing the cloves into the mixture. Spread the mixture evenly across the surface of your dough. Sprinkle the parmesan over top and bake for 25 minutes, until the parmesan begins to brown and the dough is cooked.
   7. Cut the dough in half lengthwise, then cut the dough into one-inch strips widthwise. 
   8. Serve with warmed Original Passata Sauce. 
   9. Mangiamo!