I eat pretty healthy most of the time. I don’t eat a lot of sweets or processed foods, I try and eat a rainbow of fruits and veggies, and I rarely eat out (Obviously. I need to stay in and recipe test for the blog!).
Still… some days, all I need is some freaking junk food. Like traaaaash food. Pizza. No, not thin crust, gourmet pizza but like- a heat-lamp-warmed buck-a-slice with some dipping sauce on the side. It must be garbage.
As Mandy from one of my favourite food blogs, Lady and Pups, refers to in her “The sh*ts I eat when I’m by myself” section, sometimes you just need a Flaming Cheeto Grilled Cheese, okay. Having an appreciation for gourmet or healthy food does not preclude the odd garbage binge.
Before you get all up in my kitchen about how I should only be eating lightly steamed vegetables and whole grains during my pregnancy… THIS is all I have to say about that.
I behave most of the time. If I’m craving sweet, I’ll have a banana or an orange. Sour, I make a tangy vinaigrette on a huge salad. So, if every couple weeks I indulge by eating a huge bowlful of Häagen-Dazs Tiramisu Gelato or shotgunning a $10 greasy pizza… well, I’m still doing okay.
This recipe is an ode to the Little Caesar’s Crazy Bread I demolished last week. It’s so garbagelicious, I couldn’t help myself. Of course, at 8pm on a Tuesday in the midst of one of Vancouver’s epic spring rainstorms, it’s unlikely I am going to drive anywhere, no matter how wild my craving sooo… thankfully, this is one fast food recipe that is truly a cinch to replicate at home. Cheap, easy, delicious.
Eat these finger-licking snacks on their own or serve them with dipping sauce. I know marinara is classic, but I have a preference for Litehouse brand Dilly Dip. I know, that seems weirdly specific. It is.
Consider me the Gabrielle Hamilton of trash for this recipe. I don’t know what it is about Dilly Dip that makes it so spectacular with junky pizza, but I have never in my life met a non-gourmet pizza that wasn’t improved by its presence.
Go, feast, enjoy!
|Chewy Garlic Parmesan Breadsticks|| || |
- Pizza Dough:*
- 1⅓ cups warm water
- 2¼ tsp instant yeast
- 3¾ cups all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp salt
- 2 Tbsp olive oil
- Coarse semolina, for dusting
- 2 Tbsp butter, melted
- 1 Tbsp garlic powder
- 2 Tbsp parmesan cheese, grated
- Dipping sauce: marinara, ranch, caesar or, my personal favourite, Litehouse Dilly Dip
- To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)
- Preheat oven to 400 degrees.
- Lightly dust a flat surface with coarse semolina. Roll dough out into a large rectangle, roughly 8 inches by 14 inches. Using a sharp knife or pastry cutter, slice the dough into ~14 1 inch strips. Lay strips on a lined or lightly greased baking sheet and bake for 12 minutes, until very lightly browned.
- Baste baked breadsticks with butter while still warm. Dust with garlic powder and parmesan cheese. Serve immediately. Excellent on their own or served with your favourite pizza dipping sauce.