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Pizza breadsticks recipe

Pizza breadsticks recipe

7 ratings

Snack on the go with these Italian-inspired pizza breadsticks. With olives, sundried tomatoes and herby Italian seasoning, kids can help make this easy breadstick recipe for a fun summer holidays baking project. See method

  • Makes 30
  • 20 mins to prepare and 15 mins to cook, plus proving
  • 72 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 250g strong white bread flour
  • 250g strong wholemeal bread flour
  • 2 tsp salt
  • 1 tsp caster sugar
  • 7g pack fast-action dried yeast
  • 3 tbsp olive oil, plus extra for greasing
  • 2 tbsp chopped sundried tomatoes
  • 2 tbsp chopped pitted black olives (optional)
  • 20g grated vegetarian Italian style hard cheese
  • 3 tsp Italian seasoning
  • cornmeal or plain flour, for dusting
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    2g 2%
  • Saturates

    0g 2%
  • Sugars

    0g 0%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 12.5g Protein 2.4g Fibre 1.2g


  1. Combine the flours, salt, sugar and yeast in a bowl. Make a well in the centre, add 300ml lukewarm water and the oil, then bring together with a butter knife. Add a splash more water if there’s lots of dry flour. Use your hands to bring the dough into a ball, then add the tomatoes, olives, 10g cheese and 2 tsp Italian seasoning; work into the dough for a few secs.
  2. Turn the dough out onto a lightly floured surface and knead for 10-12 mins until smooth. Dust the worktop with cornmeal and roll the dough out to a 30cm square. Slice into 2 equal rectangles, then cut into 1cm-wide strips. Twist the strips, place on 2 oiled baking sheets and cover loosely with clingfilm. Leave to prove for 15-20 mins. Preheat the oven to gas 7, 220°C, fan 200°C.
  3. Remove the clingfilm, scatter the dough with the remaining Italian seasoning and cheese, and bake on the top shelf for 12 mins for soft or 14 mins for crunchy sticks. Store in an airtight container for up to 3 days or freeze for up to 3 months – defrost and warm in the oven before eating.

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