Cheesy Garlic Breadstix
Recipe type: Snack
Serves: 4
It's a cheesy garlic tomato sauce pizza deconstructed, with caramelized crispy crust on the outside and warm and chewy on the inside.
  • 1.5 Tbsp Extra Virgin Olive Oil
  • 1 large clove fresh minced garlic
  • 2 Tablespoons chopped red onion
  • 17 ounces of tomato sauce ( I use Pomi tomato sauce in a carton it GMO and BPA free)
  • 4 oz tomato paste
  • 1 large ripe seeded diced tomato
  • ¾ Tablespoon dried or fresh oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ tsp onion salt
  • ½ tsp garlic salt
  • ½ Tablespoon organic dark brown sugar
  • 1 Tablespoon fresh grated parmesan cheese
  • DOUGH:
  • 1 pkg active dry yeast
  • 1 Tablespoon white sugar (I use organic sugar)
  • 1 cup very warm water (between 105 and 110 degrees F)
  • 3 cups bread flour
  • ½ cup nonfat dry milk (not instant milk) (I used Organic Valley)
  • ¾ tsp salt
  • 1 Tablespoon Extra Virgin Olive Oil
  • 4 Tablespoons melted butter (I use Kerrygold)
  • 1 clove minced garlic
  • 2 teaspoons brown sugar (plus more for dusting edges)
  • 8 ounces mozzarella cheese
  • Fresh grated parmesan cheese
  1. Preheat oven to 375 degrees.
  2. Place baking stone on center rack to preheat as well.
  3. First prepare your tomato sauce by heating EVOO on medium high in pot.
  4. Once hot, sauté onion and garlic for a couple of minutes.
  5. Pour in sauce, tomato paste, and chopped tomatoes.
  6. Add rest of ingredients and stir well. Reduce heat down to med low.
  7. Cook for about 30 minutes and stir occasionally
  8. Next prepare your dough.
  9. In small dish mix together white sugar and yeast packet.
  10. Pour in ¼ cup med hot water and lightly stir. Let rest 10 minutes to activate yeast.
  11. In standmixer or large bowel, add flour, nonfat dry milk, and salt. Stir with a fork.
  12. When yeast has been activated add to dry ingredients and add rest of ¾ cup warm water. Mix on low with hook attachment or with spoon until well incorporated.
  13. If dough is too wet or sticky slowly add flour a tablespoon at a time. If too dry, slowly add water.
  14. Continue to mix dough with on low until it's smooth and elastic. If mixing by hand. Remove from bowl and knead on lightly floured surface until smooth and elastic.
  15. Place EVOO in bottom of glass bowl and roll dough around and evenly coat.
  16. Cover with plastic wrap or towel and rise 15 minutes.
  17. When dough has risen, remove from bowl and lay on a lightly floured sheet of parchment paper, as the dough is going to get transferred to the hot baking stone. If using pan, no need for payment paper.
  18. Shape dough with hands on lightly floured surface into long rectangle or size of your baking stone or pan.
  19. Combine butter and garlic and melt. Add in brown sugar. Stir to dissolve.
  20. If using baking sheet, brush bottom of pan with butter. Place dough on baking sheet. Brush top of dough with butter until well coated.
  21. If using baking stone, Remove stone from the oven. Brush top of dough with melted butter mixture, then transfer to hot stone, butter side down. Brush top of dough with butter until well coated.
  22. Lightly dust the edges with some brown sugar, as this will give your crust a beautiful and tasty caramelized look.
  23. Add some grated parmesan to lightly cover top of dough.
  24. Add mozzarella and make sure all the edges are covered as well. This is what will give that golden caramelization.
  25. Hit top once more with a bit of fresh grated parmesan.
  26. Bake on center rack on 375 degrees about 20-25 minutes or until crust is golden brown and cheese is slightly brown and bubbly.
  27. Cut into strips and serve with tomato/marina sauce.
Recipe by The Kitchen Prescription at