Although it’s hard to choose, September is probably one of our favorite Foods of the Month food combinations – tomatoes and whole grains! There are so many different dishes that can be made with these two foods. One of the first things that comes to mind is pizza. We got a little more creative with our pizza-making this month and made a variation of margherita pizza. Instead of cooking the pizza flat, we rolled up the dough and made these tasty pizza “sticks!” Best of all, they are healthy, too. Try these for a fun Friday night dinner this week.
Margherita Pizza Sticks
1 lb. whole wheat pizza dough (you can buy this prepared in the deli section of the supermarket)
1 14 oz. can diced San Marzano tomatoes, drained (in the canned tomato aisle)
1 ball fresh mozzarella, sliced thin
2 tomatoes, sliced thin
5 basil leaves, cut into strips
Salt, to taste
1 tbsp. grated parmesan cheese
- Preheat oven to 450 degrees.
- Roll out pizza dough into a rectangle shape using a nonstick baking sheet.
- Spread the San Marzano tomatoes onto the pizza dough. Next, add the sliced mozzarella, then add the sliced tomatoes. Finally, add the basil leaves. Sprinkle with salt, to taste.
- Next, using the long end of the pizza dough, carefully roll your pizza up, so it creates a log shape. Be careful not to let the dough tear.
- Transfer your pizza roll on the baking sheet to the oven and cook for 20 minutes, until the dough is crisp.
- Remove from oven, and let stand for 10 minutes until cooled. Cut the roll shape into slices and serve your pizza sticks sprinkled with parmesan cheese.