Total Time:
4 hr 20 min
45 min
3 hr
35 min

4 servings

  • 6 ounces pizza dough, recipe follows, or use store bought
  • Chili Garlic Oil, recipe follows
  • 1/4 cup grated Parmesan
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons red pepper flakes
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.

  • Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil. Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.

  • Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.

  • Bake until browned and crispy, 10 to 15 minutes.

Pizza Dough:
  • 1 package active dry or fresh yeast

  • 1 teaspoon honey

  • 1 cup warm water, 105 to 115 degrees F

  • 3 cups all-purpose flour

  • 1 teaspoon kosher salt

  • 1 tablespoon extra-virgin olive oil, plus additional for brushing

  • In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

  • In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

  • Yield: 4 small pizzas

Chili and Garlic Oil:
  • 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)

  • 2 cups extra-virgin olive oil

  • 1 tablespoon red pepper flakes

  • In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)

  • Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

  • Yield: about 2 cups

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