Quick & Easy Pizza Sticks in Just Minutes – Nothing Left Over! – Page 2

Instructions

1. Make the Dough:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
Create a well in the center and pour in the water and 2 tablespoons of olive oil.
Mix with a fork until a shaggy dough forms, then use your hands to knead it gently in the bowl for about a minute until it becomes smooth. (See? Meditative and easy!)

2. Shape and Top:

Place the dough on the prepared baking sheet and press or roll it out into a rough rectangle, about ¼-inch thick.
Spread the tomato paste evenly over the entire surface, leaving a tiny border at the edges. Sprinkle with dried oregano.
Generously top with the grated Emmental cheese.

3. Cut and Separate:

Using a pizza cutter or a sharp knife, slice the dough vertically into 1-inch wide strips. Pro Tip: For easier serving, you can gently separate the strips slightly on the pan so the sides get crispy.

4. Bake to Perfection:

Brush the tops of the sticks lightly with olive oil. This is the secret to a golden, crispy finish!
Bake for 12-15 minutes, or until the dough is cooked through and the cheese is melted and bubbly with golden spots.

5. Serve and Enjoy:

Let cool for a minute or two before breaking them apart. Serve warm with a side of marinara sauce for dipping and enjoy!

Tomato Paste is Key: Using tomato paste instead of sauce prevents a soggy dough and gives a more intense, authentic pizza flavor.
Cheese Choices: Emmental is fantastic for its melting quality and mild flavor. Mozzarella will be stringier, while cheddar will give a sharper taste.
Get Creative: Feel free to add other toppings like sliced pepperoni, black olives, or a sprinkle of garlic powder before baking.
Storage: These are best enjoyed fresh from the oven. If you have leftovers, reheat them in a toaster oven or air fryer to re-crisp.