Pesto Parmesan Sticks

Ingredients for 1 servings:

• 200 g wheat flour type 550
• 100 ml water, lukewarm
• 15 g fresh yeast
• 10 g salt
• 1 pinch(s) of sugar
• 1 tbsp olive oil
• ½ jar pesto, green or red (or homemade)
• 100 g Parmesan

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Simple pizza dough pimped up, delicious snack

First, mix the yeast with the sugar in the lukewarm water until the yeast has completely dissolved. Pour the yeast water into a mixing bowl, then add the olive oil, flour, and salt one after the other. Mix for 1 minute with the dough hook on low speed, then knead for about 8 minutes on speed 2 until you have a smooth pizza dough. There should be no dough residue sticking to the sides of the bowl. Add a little more flour or water if necessary. Cover the pizza dough and let it rest for about 2 hours in a warm place, e.g., in a closed, switched-off oven. Once it has doubled in size, you can continue working with the dough. Using a dough scraper or similar, transfer the dough to a well-floured work surface. Roll out into a rectangle and thinly, approximately 40 x 60 cm. Cut the rolled out dough in half in the middle. Spread one half with the pesto and sprinkle with Parmesan cheese. Place the uncoated side on the pesto side. Then cut into strips about 2-3 cm wide, carefully twisting them at both ends, and place them on a baking sheet lined with baking paper. Preheat the oven to 200°C (top/bottom heat). Bake the pesto sticks for about 15-20 minutes until lightly golden brown. Depending on how thick you cut the strips, you’ll get 6-10 sticks.