Weekend Cooking: Pizza Skewers
Since receiving On a Stick! by Matt Armendariz, Anthony and I have been salivating over the recipes–rubbing our hands together and laughing maniacally at the notion of fried spaghetti and meatballs or pineapple wrapped in funnel cake on a stick. Matt’s food blog, Matt Bites, is a favorite of mine, and his photos are gorgeous!
After much debate, Ant and I decided on Pizza Skewers for our inaugural ‘on a stick’ meal, and I set to work this morning with a light heart and high hopes for a delicious lunch.
For our filling, I used red, orange, yellow, and green bell peppers (we’re having fajitas for dinner). I was going to use pepperoni, too, but ended up leaving it out.
I used a measuring tape to check that my dough was a 12-inch square, but I rolled the dough too thin. This led to all kinds of trouble as preparations progressed.
The next step was to roll the dough into a log and slice it into rounds for baking. My dough held up but was noticeably thin in areas. I used a pizza cutter to slice it into 8 pieces, cutting it first in half and then halving and rehalving the other pieces to make sure they were all about equal. They then went on to a parchment covered baking sheet.
And it pretty much went downhill from here. I baked them for 10 minutes, pulled them out and added additional cheese and toppings, and put them back in the oven for another 10 minutes. The recipe called for 15 minutes total cooking time, but I found them to be a bit doughy inside even after 20 minutes.
My visions for a fabulous photo went out the window, but I did manage to salvage one Pizza Skewer for a quick picture. I forgot to add the raffia-wrapped wine bottle with the drippy candle in the background!
Fear not, friends! I will not be daunted by this culinary failure. I plan to try these again and will avoid rolling the dough out so much. I will also make them smaller, use less sauce and filling, and bake them for a bit longer. Next time, my Pizza Skewers will (hopefully!) look more like those in Matt’s photos.
This would be a great recipe (and cookbook) for parties or for kids. There are so many fun meals to impale, but the only downside is that many of them are fried.
Pizza Skewers by Matt Armendariz
- 8 pop sticks
- 1/2 cup all-purpose flour (for dusting counter)
- 1 (13.8 oz) can refrigerated pizza dough
- 1 cup plus 2 tbsp store-bought pizza sauce divided (I used 3/4 cup total, instead)
- 2 cups grated mozzarella cheese, divided
- 1 cup of your choice of toppings (optional)
1. Preheat oven to 425F. Lightly grease a nonstick baking sheet. (I used parchment paper instead.)
2. On a clean work surface dusted with flour, roll dough into a 12-inch square, roughly 1/2 inch thick. Flour as needed to prevent sticking.
3. Spread 1 cup of the pizza sauce over dough and top with 1 1/2 cups cheese and half of the toppings (if using). I also added a pinch of fresh Parmesan cheese.
4. Carefully roll dough and filling from one end to the other, forming a log. Cut log into 8 equal (1-inch) rounds and place on the baking sheet. Bake 12 minutes.
5. While rounds are baking, toss remaining pizza sauce cheese, and toppings (if using) in a bowl. (I skipped this step and just dusted the pizzas with cheese and more peppers.)
6. Remove rounds from oven and top each with a small amount of the cheese mixture. Bake an additional 5 minutes (I baked mine for 10 and they could have cooked longer) or until golden brown.
7. Optional Dipping Sauce: 8 tablespoons (2 sticks) butter and 1/4 cup minced garlic cooked together for 20 minutes, clarified and strained. (I skipped this.)
8. Thread rounds on to sticks and serve warm. Serves 4 (two skewers each).
Special thanks to Eric at Quirk Books for sending along this gem of a cookbook!
Weekend Cooking is graciously hosted by Candace over at Beth Fish Reads.