Breadsticks, Pizza Hut Style

Growing up in Michigan, Pizza Hut was my favorite pizza place. Since moving away to the great city of Chicago, stuffed with their own legendary pizzerias, Pizza Huts are hard to come buy. Not to say that Chicago pizzeria's don't have their own great breadsticks but 1) we don't usually order breadsticks and 2) there is something nostalgic about Pizza Hut that warms my heart.

Our first three years here, we were a one income household while Brad was studying to get his Doctor of Physical Therapy. And since our one income household at the time didn't cater to ordering out, I decided to try my own hand at it. Now by the time I decided that I was going to attempt to make pizza hut type breadsticks, I had already tried and loved America's Test Kitchen's Personal Pepperoni Pizza. I wasn't willing to sacrifice yeast to discover yet another recipe that wasn't as good as ATK's so I decided to create the breadsticks from the dough and just focus on the seasonings, hoping that I would come with something close enough to Pizza Hut.

That's when I came across AllRecipes by ChefDee. Of course I didn't use as much Parmesean Cheese as the recipe calls for because, well, I just don't care for cheese all that much. And let me say, that though it's not a perfect match on all accounts, it's so close that it curbs my cravings and "dresses" up our pizza nights. Now I have been making these periodically for the past 3.5 years and have since changed my dipping sauce. At first, I was using the same sauce I would make for the Personal Pan Pizza but just this past year used the tomato sauce that I've used with our grilled pizzas. It's really up to you and your taste preference...or even whatever you have in your cupboard. :o)


Pizza Hut Style Breadsticks
(mash up recipe from America's Test Kitchen and All Recipe's ChefDee)

Dough

• 1/2 cup olive oil
• 3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
• 2 teaspoons sugar
• 2 1/3 cup all purpose flour, plus extra for counter
• 1 package instant yeast
• 1/2 teaspoon table salt

Topping

• 2 tablespoons dry parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon oregano
• olive oil

Directions
 1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat 9x9 pan with 3 tablespoons oil. (note: I have also divided the dough and prepared 2 9x9, the breadsticks just weren't as thick however if I remember correctly, using just one pan creates a slightly more dense breadstick so it's entirely up to you. If you do use two pans, coat both with 3 tablespoons each of oil).

2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

3. To shape and top the dough: Transfer dough to lightly floured counter, (note: this is where you can decide to make one pan or two; following is how to make two...) divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9x9 square and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

4. While dough rises, Combine topping ingredients and set aside

5. Remove plastic wrap from dough. Brush the dough with olive oil and sprinkle with topping. Bake until golden brown, approx 15 minutes(watch it though because this is an estimated time! I usually check on it after about 10 minutes and check it periodically going from there). Remove from oven; let rest in pans for 1 minute. Using spatula, transfer breadsticks to cutting board and cut each into strips. Serve with warmed sauce.

Possible Sauces:

Pizza Sauce
from AllRecipes

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon ground oregano
• 1 1/2 teaspoons dried minced garlic
• 1 teaspoon ground paprika
• 1/2 tablespoon basil (I used 1 Tbsp of fresh minced basil)
• 1/2 tsp sugar (I added a tsp more of sugar)
• 1.2 tsp onion powder
• 1 Tbsp Pizza Seasoning (optional)

DIRECTIONS 

In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika, basil, sugar, and onion powder.

California Pizza Kitchen Marinara Sauce

By Larry Flax and Rick Rosenfield

1 tablespoon olive oil

2 teaspoons minced garlic

2 large (1/2 pound) Roma tomatoes

1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano

1 teaspoon chopped fresh basil, or 1/2 teaspoon dried basil

1/2 teaspoon kosher salt

pinch of ground black pepper

1 tablespoon tomato paste

Directions

1. Heat the olive oil in a small nonstick frying pan over medium heat.  Do not allow it to smoke.  Add the garlic and cook, stirring constantly, until it just begins to turn light brown, 1 to 2 minutes.  Do not allow the garlic to burn, as it will make the sauce bitter.

2. Add the remaining sauce ingredients except the tomato paste, and stir well.  Reduce the heat and simmer the sauce until all the liquid evaporates, about 10 minutes.  Stir int he tomato paste and cook for an additional 2 minutes.  Remove from the heat and cool completely before using.  Store covered in the refrigerator for up to 1 week.

Variation: Spicy Marinara Sauce

Double the amount of garlic and add 1/4 teaspoon crushed red pepper flakes along with it.  roughly chop 2 fresh basil leaves and stir into the sauce after adding the tomato paste.