Skip kneading or mixing when you start with prepared pizza dough in this healthy homemade breadstick recipe. This recipe calls for chives and garlic, but try your favorite toppings to personalize. For a crispier texture more like grissini, roll the breadsticks long and thin and bake until golden.”
Ingredients
1 pound pizza dough, preferably whole-wheat (see Tip)
1½ tablespoons extra-virgin olive oil
3 tablespoons dried chives
1 tablespoon garlic powder
Directions
1Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 baking sheets with parchment paper or coat with cooking spray.
2Divide dough into 16 equal pieces and roll each into a 12- to 14-inch-long breadstick on a lightly floured surface. Place the breadsticks at least ½ inch apart on the baking sheets. Brush with oil and sprinkle with chives and garlic powder, pressing if necessary to help it stick.
3Bake the breadsticks on the upper and lower racks, switching the pans halfway through, until lightly brown, 15 to 20 minutes. Transfer to wire racks to cool.
Tips: Look for balls of prepared whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.
If your dough “resists” being rolled out, let it rest 10 to 15 minutes, then try rolling it out again.
1 small red onion, very thinly sliced and separated into rings
4 cloves garlic, cut into thin slivers
Directions
1In a large bowl, combine 1½ cups of the flour, the yeast and salt. Add the warm water and the 2 tablespoons olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cornmeal and as much of the remaining flour as you can.
2Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface.
3Cover and let dough rise in a warm place until double in size (45 to 60 minutes). Punch down dough; let rest for 10 minutes. Grease a 15x10x1-inch baking pan. Place dough in prepared baking pan. Gently pull and stretch dough in the baking pan into a 15×8-inch rectangle, being careful not to overwork dough.
4Lightly coat dough with cooking spray. Cover loosely with plastic wrap; let dough rise in a warm place until nearly double in size (about 30 minutes).
5Preheat oven to 450°F. Arrange tomato slices and artichoke quarters on a double thickness of paper towels. Let stand for 15 minutes. Change paper towels as necessary so all of the excess liquid is absorbed from tomatoes and artichokes. Using your fingers, press deep indentations in the dough 1½ to 2 inches apart. Brush dough with the 1 tablespoon olive oil. Sprinkle with rosemary. Arrange tomato slices, artichoke quarters, onion rings and garlic slivers evenly on top of dough.
6Bake about 25 minutes or until golden brown. Transfer to a wire rack to cool. Cut into 12 rectangles. Serve warm or at room temperature.
To make ahead: Prepare dough as directed through Step 2. Cover and chill dough in the refrigerator for 16 to 24 hours. Punch down dough and continue as directed in Step 3, except increase the rising time in Step 4 to about 45 minutes.
Make an easy snack inspired by your favorite healthy breakfast—avocado toast! We make it snack-time friendly by adding the avocado to crackers instead of toast for a no-cook satisfying treat that takes just 5 minutes to whip together when hunger strikes.”
Ingredients
5 whole-grain crackers (1 oz.)
¼ avocado, sliced
1 tablespoon sliced black olives
¼ cup chopped tomatoes
Directions
1Arrange crackers on a plate. Divide avocado, olives and tomatoes among the crackers.
Walk into a Mexican home and you will see something like this sauce on the table. It’s used as a condiment to add zing to absolutely anything and everything. This version is light and intensely flavorful.”
Ingredients
½ cup sliced pickled jalapeño peppers, drained and finely chopped
½ cup finely snipped fresh cilantro
2 tablespoons finely chopped onion
2 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon lime juice
¼ teaspoon salt
Directions
1In a small bowl, combine peppers, cilantro, onion, olive oil, vinegar, lime juice, and salt. Let stand, covered, at room temperature up to 4 hours to allow flavors to blend. Store in the refrigerator up to 1 week.
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