Grassroots Farms

Feeding the world a micro-bite at a time

a bunch of breadsticks a block of cheese and olives lying on a wooden cutting board

Spicy Microgreens and Sun-Dried Tomato Breadsticks

Elevate your appetizer game with these flavorful breadsticks, infused with the tangy sweetness of sun-dried tomatoes and the fresh, vibrant kick of microgreens. Perfect for pairing with your favourite dips or serving alongside a main course, these breadsticks are a delightful twist on the traditional. The microgreens not only add a nutritional boost but also a burst of color and flavor, making these breadsticks a surefire hit at any gathering.


  • 1 lb pizza dough (store-bought or homemade)
  • ½ cup sun-dried tomatoes, finely chopped
  • 1 cup microgreens (a mix of arugula, radish, or beet microgreens works well)
  • 1 clove garlic, minced
  • 2 tablespoons olive oil, plus extra for brushing
  • ½ cup grated Parmesan cheese
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper


  1. Prep Dough:
  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the pizza dough into a rectangle, approximately ½ inch thick.
  1. Add Toppings:
  • In a small bowl, mix the sun-dried tomatoes, minced garlic, and olive oil.
  • Spread the sun-dried tomato mixture evenly over the rolled-out dough, leaving a small border around the edges.
  • Sprinkle the microgreens over the sun-dried tomato layer, then top with grated Parmesan cheese. Season with sea salt and black pepper.
  1. Form Breadsticks:
  • Starting at one long side, roll the dough tightly into a log. Using a sharp knife, slice the log into 1-inch pieces.
  • Take each slice and roll it gently with your hands to form a breadstick shape, about 6 inches long. Place each breadstick on the prepared baking sheet.
  1. Bake:
  • Brush the top of each breadstick lightly with olive oil. Bake in the preheated oven for 15-20 minutes, or until the breadsticks are golden brown and crispy.
  1. Serve:
  • Let the breadsticks cool for a few minutes before serving. They are best enjoyed warm, paired with a creamy dip or as a standalone snack.


  • For an extra crispy finish, sprinkle a little more Parmesan cheese on top of the breadsticks before baking.
  • Feel free to experiment with different types of microgreens to find your preferred flavor profile.
  • These breadsticks can be made ahead and reheated in the oven for 5-10 minutes before serving.

Enjoy the delightful combination of tangy sun-dried tomatoes, creamy microgreens, and cheesy goodness wrapped in a crispy, homemade breadstick.