Saturday night pizza ~~ who needs delivery?

(originally made 7/2008- this is my go-to pizza dough)

Pizza is often a weekend staple around here.    I've made a real effort to cut down on the amount we are eating out/ordering in, better for my waist and for our wallet!     Cookbookmom recommended using QC's Soft Garlic Breadstick dough as pizza crust, and tonight I got to give it a try.   I made one small pizza for Jake, about 8" across, and a half sheet pan freeformed shaped pizza as well.     The dough is great to work with, smells so good, and bakes up beautifully.    Will definitely be making some more and testing it in the freezer.       Thanks Cookbookmom for pointing me towards this recipe!

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Soft Garlic Breadsticks
  1       cup plus 2 tablespoons  water -- (70'-80')
  2        tablespoons  olive or canola oil -- I used canola
  3        tablespoons  grated Parmesan cheese -- I used Parm/Asiago/Romano blend
  2        tablespoons  sugar
  3          teaspoons  garlic powder -- I used 2t
  1 1/2      teaspoons  salt
     3/4      teaspoon  fresh basil -- used the dried
  3               cups  bread flour
  2          teaspoons  active dry yeast -- used 1 pkg
  1         tablespoon  butter  or margarine -- used olive oil to brush crust

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough out onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350' for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

  "20 breadsticks"



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