This is my latest addiction. This bread concoction which is kind of like a pizza…I wish I could take credit for this, but I first saw it on the Pillsbury website and then on StoneGable, where Yvonne makes the most incredible food, and takes perfect pictures to set you drooling. When I saw this, I couldn’t wait to try it! I made a few changes, with delightful results, and the possibilities for other combinations are endless…
I decided to top one version with salad. This is the perfect bite in my opinion, the warm crusty pizza type bread topped with cool creamy salad greens. Heaven!
I liked this “breadstick” pizza so much that I made it twice in a week!
The first time I used salami, fresh basil and roasted garlic.
This isn’t hard, but it’s a little tricky because the dough is really stretchy, oh, and you really need at least 3 hands to tuck and roll and pinch…
But it is oh, so pretty! Roast some garlic while you are making your perfect “pizza rose”~
Roasted garlic is such a flavor booster! Just cut off the top of the garlic bulb to expose the cloves, drizzle with olive oil and wrap up in foil. Cook at 400 for about an hour and your kitchen will smell like a dream and people will come running!
When you are ready to use it, just squeeze the garlic paste out and use it to flavor just about anything.
Once I got the pizza prepared I used my fingers to smear roasted garlic all over the top of the dough. You can see the golden blobs if you look closely~
I served this as a side to Eggplant Stacked Sandwiches, my favorite version of Eggplant Parmesan.
For the Eggplant recipe and more photos click here
Have you ever tried pizza or flatbread topped with a cool salad? Did I mention that this is my favorite type meal? As in #1, first choice, hands down, favorite! Sorry, I get carried away sometimes…
Hot and cold, creamy and crusty, fresh and fabulous textures and flavors bounce around on your tongue and just make your mouth so happy!
I tried a somewhat different approach when I made this one. Notice the glass of wine~it’s purely for inspiration purposes…
With my usual propensity for patience, ahem, I decided to see if I could speed up the assembly. For this one I used pesto and spread it on the laid out dough, then topped it with salami and liberally sprinkled it with freshly shaved Parmesan. Yes, I have a current craving for salami…but just a little packs a whole lot of flavor.
Then I just started rolling up “hay bale” style, moving to the next row and sealing dough together. Towards the end this got a little unwieldy so I went back to wrapping the last few pieces around with the dough roll face up. I used the garlic version Pillsbury breadstick dough and I don’t know if that made a difference, but see how different is looks! I also made this at the beach so maybe the humidity was a factor…
I topped it with more cheese. and baked it for about 15 minutes, until it was melted and golden.
It might look different, but it tasted just as amazing!
A salad with crisp romaine and fresh spinach and tossed with Brianna’s Bleu Cheese Dressing sits ready for topping. I can’t make a decent bleu cheese dressing to save my life so I decided to quit trying for a while. If you have a good recipe, send it to me please. I do have one from Green Door Hospitality that I want to try but I am trying to get rid of my salad dressing “bad luck mojo” first!
With great restraint, I only put 1/2 of this little pizza on my plate. Look at all those layers of flavor~
Topped with the salad
I was a very happy girl!
BREADSTICK PIZZA
Ingredients
- 1 can Pillsbury breadstick dough
- thinly sliced salami {I used Boar’s Head Hard Salami} cut into halves strips
- fresh basil leaves or prepared pesto
- roasted garlic or use garlic breadstick dough
- fresh Parmesan cheese
- olive oil
Instructions
- Have all ingredients ready because the dough is easiest to handle when chilled. Divide the dough into strips.
- Begin making a spiral and tuck salami and basil in as you go or spread dough strips with pesto and lay salami on top and sprinkle with cheese before rolling. Either way works fine.
- Pinch ends of breadstick dough together every time you add one to the previous strip of dough.
- When spiral is complete seal final end by pinching, rub with roasted garlic {optional} and sprinkle with Parmesan if desired.
- Bake in a 375 oven for 15- 20 minutes until golden and bread dough is cooked. Cooking time will vary according to the ingredients and amounts you use. Slice into wedges to serve. Serves 2-4
Notes
The next time I make this I’m going to try a breakfast version with bacon and/or sausage and top it with with creamy scrambled eggs, doesn’t that sound good?
Here’s the recipe:
Note: You could obviously make individual spiral rolls with this dough and method, or use two cans of breadstick dough to make a large “pizza”
I hope you try this soon!
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I’m sharing this with these parties:
Between Naps on the Porch for METAMORPHIS MONDAY
The Gunny Sack for TIME TO SPARKLE
Memories by the Mile for TUESDAY TRIVIA
Clean and Sensible for INSPIRATION EXCHANGE
Rattlebridge Farms for FOODIE FRIDAY
It’s Overflowing for SHARE YOUR CREATIVITY
On Sutton Place for BLITZED ON PINTEREST