Breadstick Pizza

When Papa Romano’s closed earlier this year (sad face), it left a void in my pizza sources.

Time to make my own!

Recently in Simple & Delicious I saw this recipe for ‘Breadstick Pizza’ that sounded unique, and I decided to try it. (I actually cut the original recipe in half, to feed just two of us.)

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…

NoteCurrently listening to: All These Things That I’ve Done – The Killers.

9 thoughts on “Breadstick Pizza

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