Allumettes with Pistou

Ingredients

• 1 pound pizza dough
• 1 clove garlic
• 4 cups basil leaves
• 1/3 cup toasted pine nuts
• 1/4 cup extra virgin olive oil, plus 2 tablespoons
• Salt and freshly cracked black pepper
• 1/4 finely grated Parmegiano Reggiano

Directions

1. Set the pizza dough in a large bowl that has been lightly coated with olive oil. Drape a damp paper towel over the bowl without letting it touch the dough, then lay a dry kitchen towel over that. Leave it in a warm spot to proof for 2 hours.
2. Move the oven rack to the middle position and heat the oven to 425 degrees F. For the pistou, pulse the garlic in a food processor until it is chopped very fine. Add the basil and pine nuts, and pulse until everything is finely chopped. While the processor runs, pour in the olive oil in a steady stream. Stop to scrape the sides, then pulse again so the mixture comes together. Season with salt and pepper, add the cheese, and pulse just to mix. You should have 3/4 cup of pistou. Transfer it to a small bowl and set it aside.
3. On a floured surface, roll the dough into a 16-inch by 7-inch rectangle. Spread 1/4 cup pistou over one side of the dough. Slice the dough into long 1/2-inch strips. Twist each strip several times, then arrange them on 2 baking sheets lined with parchment. Brush the tops lightly with olive oil.
4. Bake for 20 to 25 minutes, turning the pans during baking, until the allumettes are golden and crisp. Transfer them to a rack to cool. Serve in jam jars.