I’ve never been a fan of game days. I mean those days when a tournament starts or even the Olympics. Don’t get me wrong, I like sports. I used to play Tennis, watch Basketball and even F1 races. But I just don’t find it too interesting any more. I guess people mostly get excited about it all because it’s one more reason to spend time with a bunch of friends or family, munching on “game-day” food and drinks, discussing game strategies, players and just life in between.
So it’s a social thing, I get it, and I’m the last person to oppose it. In fact, when it involves drinks, friends and munchies, I’ll be the first one in.
Game day or not, my morning started with 3 words: “mommy I’m hungry” and even though I tried Ignoring the high pitch voices, it was impossible and I finally had to get up and do something about it.
Trying to ignore or procrastinate usually results in kids eating the wrong things, so I had to do something.
Given the fact that it was almost 11am I figured we might as well call it brunch, and prepared the food accordingly.
I ended up making Pizza Fingers (or Pizza Sticks) and boy oh boy were they a success! served with some side Tabbouleh Salad and fresh Avocado, my work here was done, but then it hit me – Game day food! these Pizza Fingers would be perfect!
So I ran to the keyboard, typed a few lines, copied the recipe, uploaded some photos and here I am, sharing these goodies with you all.
An added healthy twist in the form of Whole Wheat Flour helped in reducing feelings of guilt while we munch on Pizza Fingers for brunch – What can I tell ya? it worked.
- Whole Wheat Flour (500gr)
- 1 Tbsp Dry Active Yeast
- 2 Tbsp Granulated White Sugar
- 2 tsp Salt
- 1 Egg
- ¼ Cup Vegetable Oil
- ¾ - 1 Cup Water (depending on your flour)
- 5 Tbsp Tomato Paste
- 2 tsp Olive Oil
- 2 Garlic Cloves - Minced
- ⅛ - ¼ tsp Salt (depending on your taste)
- 1 ¾ Cups Shredded Cheese (Mozzarella, Cheddar or your favorite)
- 3 Tbsp Butter -Melted
- ½ Tbsp Kosher (Coarse) Salt
- 1 Tbsp Dry Oregano
- In a stand mixer bowl combine the flour, yeast, sugar, salt, egg and vegetable oil and ¾ cup lukewarm water and mix all together on low-medium speed. If the dough is still crumbly and dry, add in the extra ¼ cup water by drizzling it in until you get a soft and a little tacky dough.
- Cover the bowl with plastic wrap and place in a warm spot until the dough rises and doubles its size. This may take 35-60 minutes.
- In the meantime prepare the filling by mixing the tomato paste, olive oil, garlic and salt together in a small mixing bowl and set it aside.
- After the dough has risen, dump it onto a floured surface and roll it a bit in the flour. Divide it into 4 equal pieces and set 2 of them aside.
- Preheat oven to 375F (190C) and cover 2 large baking sheets with parchment paper.
- Roll the first 2 pieces into long rectangles (about 20cm/ 8 inch wide and 40cm/ 16 inch long when the dough is about ¼ cm thick).
- Spread ½ of the filling mix on one of the rectangles and sprinkle with ½ of the shredded cheese.
- Place the other rectangle on top of the one with sauce and cheese and gently roll the rolling pin on top of the two (this will make sure the cheese stays inside while baking).
- Using a sharp knife or pizza roller, cut the rectangle (now with filling in it) into 12-14 fingers (depends on how wide you cut them - mine were 3 cm wide).
- Place the Pizza Fingers on a parchment paper layered baking sheet, making sure they are not touching each other.
- Repeat steps 6-10 with the other 2 pieces of dough left.
- Melt the butter for brushing and add in the kosher salt and oregano.
- Brush each Pizza Finger with the butter mix and bake in the preheated oven for 12-14 minutes.
- Eat while still fresh or cool and freeze in a container for later serving (to prepare from frozen just heat it up in the oven on 275F)