Margherita Soup with Cheesy Pizza Sticks

Directions

For the soup

1. Empty the can of tomatoes in the container of a food processor or in a blender, then blend until smooth. Set aside.
2. In a large pot set over medium heat, heat the olive oil. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is fragrant, about 2 minutes. Add the blended tomatoes, broth, basil, salt, black pepper, and sugar. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes.
3. Taste the soup and adjust the seasoning, if needed. Stir in the milk and keep warm until service.

For the pizza sticks

1. Preheat the oven to 220°C (450°F). Line two baking sheets with parchment paper. Roll the pizza dough out to a rectangle of approximately 36 x 20 cm (14 x 8 in). Brush both sides of the dough with olive oil, then season one side with black pepper. Sprinkle with about half the cheese, then use a pizza cutter or a sharp knife to cut the dough into 18 thin strips. Twist each strip several times and transfer to one of the baking sheets. Repeat to create all the sticks, dividing them between the baking sheets. Sprinkle the remaining cheese (including the cheese that fell off the dough as you twisted the dough) over the sticks. Bake for about 10 minutes, or until the pizza sticks are golden brown.

To serve

1. Garnish each serving of hot soup with a slice of Saputo Mozzarella Fresca cheese, a drizzle of olive oil, a pinch of basil, and some red pepper flakes. Serve immediately, with warm pizza sticks on the side.