Monday, January 26, 2015

Deep Dish Pizza Sticks - Low Carb, Grain & Gluten-Free

This evening I made pizza sticks for dinner using my "Chicago Style" Deep Dish Pizza Crust. Rather than use my cast iron skillet like I usually do, I decided to make "pizza sticks" using it by baking the pizza in my USA Pan biscotti pan instead! It turned out beautiful! So, if you already have a biscotti pan or you are considering getting one, here's another way you can use it. Regardless, I don't think it's possible to go wrong with any USA Pan. They truly are the best pans ever.

This dough is simple to mix together and after pre-baking the crust, I topped it with pizza sauce, shredded mozzarella cheese, Fiorucci pepperoni, sauteed yellow peppers and onions. It came out of the pan so nicely and after setting for a bit, I cut it crosswise into pizza sticks. This would make an awesome appetizer for your Superbowl party this coming weekend. You could put your own favorite toppings on it. I think it would be great with spicy sausage and pepperoni. I only used about 2/3 of the dough in my biscotti pan and patted it down to about 1/2-inch thick (it rises to about 1-inch thick when baked). I'll make something else with the rest of the leftover dough that I refrigerated. I snapped a few photos below. The recipe for my deep dish pizza crust can be found here: Chicago Style Deep Dish Pizza. Enjoy!


No comments: