Breadstick Pizza Recipe
Breadstick Pizza Recipe photo by Taste of Home

Breadstick Pizza Recipe

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Not only do refrigerated breadsticks lend a fun twist to pizza, but they make this dish a weeknight staple at my house. Feeding kids? Slice pieces into small strips and let the kids dip each strip into marinara sauce. They’ll love it! —Mary Hankins, Kansas City, Missouri
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings


  • 2 tubes (11 ounces each) refrigerated breadsticks
  • 1/2 pound sliced fresh mushrooms
  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 1-1/2 teaspoons Italian seasoning, divided
  • 4 teaspoons olive oil, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 5 ounces Canadian bacon, chopped
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • Marinara sauce

Nutritional Facts

1 piece (calculated without marinara sauce) equals 267 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 638 mg sodium, 29 g carbohydrate, 2 g fiber, 13 g protein.


  1. Unroll breadsticks into a greased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; pinch seams to seal. Bake at 350° for 6-8 minutes or until set.
  2. Meanwhile, in a large skillet, saute the mushrooms, peppers, onion and 1 teaspoon Italian seasoning in 2 teaspoons oil until crisp-tender; drain.
  3. Brush crust with remaining oil. Sprinkle with 3/4 cup cheddar cheese; top with vegetable mixture and Canadian bacon. Combine mozzarella cheese and remaining cheddar cheese; sprinkle over top. Sprinkle with remaining Italian seasoning.
  4. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Serve with marinara sauce.
    Freeze option: Bake crust as directed, add toppings and cool. Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.
    Yield: 12 servings.
Originally published as Breadstick Pizza in Simple & Delicious April/May 2012, p19

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jul. 27, 2015

"The breadsticks make a great crust to this pizza! We used pizza sauce for dipping, which was also good. There were too many green peppers for us, but that's easily fixed. I plan on making this again and varying the toppings."

Reviewed Mar. 21, 2012

"This recipe was fantastic and the method worked perfectly! I used partially cooked/drained bacon in place of Canadian bacon, on top of the pizza. The breadstick dough makes a delicious crust. This one is a keeper!"

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