You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“I am a bread stick girl,” says Krystal. “I could care less about the pizza, just give me the bread sticks and a bowl of marinara. I love making mine from scratch and grilling them up on my pizza stone in my Big Green Egg grill. There is something so authentic and rustic about that brick oven style pizza. When it’s cold out I just move the stone indoors to my oven and still get that good crisp bottom that makes all the work worth it. This is a garlicky, cheesy, mess of amazement! Hope y’all enjoy!
For the dough:
1 1/4 tsp active dry yeast
1 cup warm water
2 1/2 cups all-purpose flour
2 tsp kosher salt
1 1/2 tsp granulated garlic
1/4 cup olive oil
1/2 cup butter, melted
1 1/2 Tbsp minced garlic
2 tsp dried oregano
2 tsp dried basil
2 tsp salt
1 1/2 cups of shredded mozzarella cheese
1/3 cup fresh grated Parmesan cheese
Combine the yeast with the warm water and let it sit for 8-10 minutes. Place flour, salt and garlic in the bowl of your stand mixer fitted with the paddle paddle attachment. Turn mixer to the lowest setting and begin pouring in the olive oil in a thin steady stream. Slowly add in the yeast water. Once all ingredients are incorporated well, divide into 2 equal portions, transfer to separate bowls sprayed with Pam or lightly oiled, cover and let rise for an hour.
Preheat oven or grill to 450 degrees and insert pizza stone (if you have one). Combine the melted butter, garlic, oregano, basil and salt. Lightly flour your work surface. Remove 1 portion at a time, lightly dusting the top with flour start using your fingers to press it out into the shape you desire. Avoid the center at first. Begin working just outside of the center pressing out all the way around a few times and then flip and repeat on the other side. Flip back over and now begin in the center working outward. Repeat with the second portion of dough.
Once you get them the size you want, mine are about 10 inches in diameter, place them on a pizza peel that has been dusted with corn meal or flour. Brush the seasoned butter mixture generously over the dough. Spread 1/2 of the cheese on each round of dough. Use pizza peel to slide cheese bread onto pizza stone and let cook for about 8 minutes. If you don’t have a peel and are not using a pizza stone, just place the cheese bread on a foil lined baking sheet and let bake for 10-12 minutes. When the cheese is browned on top and the dough is cooked through, remove from oven and brush one more time with seasoned butter mixture. Cut into slices and serve with your favorite marinara!