When Papa Romano’s closed earlier this year (sad face), it left a void in my pizza sources.
Time to make my own!
What makes this recipe unique is that the crust is made from one tube of refrigerated breadsticks pressed into a baking dish. Bake the “crust” for 6-8 minutes, and then add the toppings, starting with cheese.
On top of the cheese add the other toppings of your choice – I used the recipe’s suggestions of green pepper, onion, mushrooms (I sautéed these three in a skillet for a few minutes before placing atop the pizza), MORE cheese, and lastly, I added bacon. The recipe calls for Canadian bacon, but I instead used ‘regular’ bacon, which I cooked in a skillet until it was about 2/3 done, drained, and then sprinkled atop the pizza. Italian seasoning was also added to the pizza before placing this baby in the oven.
Twenty minutes later – yummy pizzzzzzaaa! Golden and bubbly – the bacon was perfect!
Another unique aspect of this "Breadstick Pizza” is that the sauce is not added to the pizza; instead the pizza slices are dipped into marinara or pizza sauce. I love me some pizza sauce, so I thought this was a really neat variation on pizza.
I pretty much just like looking at pictures of the pizza.
Yeah, another. Nice shot of that yummy crust corner!
This Breadstick Pizza made an incredibly delicious deep dish pizza and I absolutely loved the breadstick dough as pizza crust. This one’s a keeper for sure!
My rating: 9.3/10
I ran 3 miles tonight after dinner and now I’m itching to sign up for a race. Hmmm…
Currently listening to: All These Things That I’ve Done – The Killers.