Recipe - Fat and Happy's Pizza Breadsticks

This photo and recipe comes from one of my favorite blogs, Fat and Happy. She had a recipe swap and this recipe was submitted to her and she shared it on her web site. The goal of the swap was to create something new a simple a variation of a pizza but have the essence of pizza. She wanted something that did not require a yeast crust Fat and Happy 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!

Her 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.

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.

Fat and Happy's 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.