Fun appetizers for a party from Matt Armendariz's On A Stick! cookbook. "I instantly revert to childhood when I eat these skewered pizzas, and I'm totally cool with that. They're fun, different, and delicious. Plunking each bite in the garlicky butter sauce is sheer heaven, but I must confess, I always sneak a small bowl of ranch dressing for dipping, too.
8 pop sticks
1/2 cup all-purpose flour
1 (13.8 oz.) can refrigerated pizza dough
1 cup plus 2 tbsp store-bought pizza sauce, divided
2 cups grated mozzarella cheese, divided
1 cup toppings of your choice (optional), such as diced green bell peppers, diced yellow onions, cooked and crumbled Italian sausage, sliced black olives, or sliced button mushrooms
Garlic Butter Dipping Sauce
2 cups (8 sticks) butter
1/4 cup minced garlic
Step 1: Preheat oven to 425°F. Lightly grease a nonstick baking sheet.
Step 2: On a clean work surface dusted with flour, roll dough into a 12" square, roughly 1/2" thick. (Flour as needed to prevent sticking.)
Step 3: Spread 1 cup of the pizza sauce over dough and top with 1-1/2 cups of the cheese and half of the additional toppings (if using).
Step 4: Carefully roll dough and toppings from one end to the other, forming a log. Cut log into 8 equal (1") rounds and place on the prepared baking sheet. Bake 12 minutes.
Step 5: While rounds are baking, toss remaining sauce, cheese, and toppings (if using) in a bowl.
Step 6: Remove rounds from oven and top each with a small amount of cheese mixture. Bake an additional 5 minutes, or until cheese is golden.
Step 7: To make the sauce, melt butter in a small saucepan over low heat. Strain through a mesh sieve into a bowl, discarding the solids. Place remaining drawn butter and garlic in a small saucepan and simmer over medium-low heat 20 minutes.
Step 8: Thread rounds onto skewers and serve warm, with garlic butter dipping sauce.
Reprinted with permission from Matt Armendariz's On A Stick! (2011 Quirk Books).