There’s a restaurant in Sonoma County called Mary’s Pizza Shack. It’s kind of a local institution. I remember being a kid and always wanting to go there. As a teenager, my friends and I would go there for Friday night dinner’s. I seem to go less and less these day’s but, I’ll forever be a fan of their house salads and Pesto Parmesan bread sticks.
I had some pizza dough sitting in my fridge for almost a week thinking I was going to make pizza with it. I ran out of toppings for pizza, but I did have some frozen pesto and a little bit of Parmesan cheese left in the fridge. Rather than letting it go to waste, while I was on a walk with Ryder I decided I’d try to recreate my favorite bread sticks from Mary’s.
I’m so glad I did because I didn’t have to waste the dough that I bought from Whole Foods AND we were going to have a delicious side with our halibut that night — win win!
Also, Pesto Parmesan Bread sticks are best dipped in ranch. It’s just a well-known fact around these parts, so you better do it yourself!
Pesto Parmesan Bread Sticks
1 pizza dough
1/4 cup prepared pesto
1/4 cup Parmesan cheese
1. Preheat oven to 500 degrees with your pizza stone in the oven.
2. Cut your pizza dough into 6-8 equal parts, depending on how many bread sticks you want. Roll each piece into a long stick shape. Brush with pesto and sprinkle with Parmesan cheese. Twist the dough with your fingers and place on preheated pizza stone or baking sheet.
3. Bake bread sticks for 10-15 minutes or until lightly golden brown.