PIZZA CHIPS RECIPE BY TASTY
Here's what you need: shredded mozzarella cheese, dried basil, dried oregano, garlic powder, mini pepperoni slice, salt, pepper, marinara sauce
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 32 chips
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180˚C).
- In a medium-sized mixing bowl, combine mozzarella cheese, basil, oregano, garlic powder, salt, and pepper.
- Spoon cheese mixture into a greased mini muffin tin. Top with pepperoni.
- Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
- Cool for 10 minutes.
- Serve with marinara sauce, if desired.
- Enjoy!
Nutrition Facts : Calories 34 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PEPPERONI PIZZA CHEESE DRIP CHIPS
Instead of ordering pizza for your next party, wow your guests with these crispy, caramelized, pizza-flavored cheese chips! Since everybody agrees that the best parts of a pizza are those spots where the cheese sort of drips off and caramelizes onto the pan, getting crispy, crusty, and incredibly delicious, I took those cheesy drips and made chips! Serve as-is or top with a bit of baby arugula and fold in half to eat like tacos.
Provided by Chef John
Categories Cheese Appetizers
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
- Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
- Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
- Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
- Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
- Repeat Steps 3 to 5 to bake remaining 18 chips.
- Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 26.4 mg, Fat 9.1 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5 g, Sodium 420.8 mg
PEPPERONI PIZZA CHIPS
This quick and easy snack is one that everyone loves. My kids love these as afterschool snacks. For a large gathering, you can broil these in the oven instead of using a microwave.
Provided by snln6comcast.net
Categories < 15 Mins
Time 5m
Yield 15 chips, 2 serving(s)
Number Of Ingredients 3
Steps:
- Place round tortilla chips on a microwave safe dish. Put one piece of pepperoni onto each chip and top with a generous amount of shredded cheese. Microwave on high for approximately 35 seconds.
Nutrition Facts : Calories 4.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 1.1, Sodium 16.5, Protein 0.2
POTATO CHIP PIZZA
The first time I saw potatoes offered as a pizza topping, I thought that was one of the dumbest things I had ever seen. But then I tried it and realized that if done properly, they can be a fantastic pizza topping. The only problem is they're extremely hard to do properly since they need to cook through by the time our crust is done, which, long story short, led me to try potato chips, which worked out astonishingly well.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Pizza
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside.
- Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface.
- For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil.
- Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 37.1 g, Cholesterol 33.8 mg, Fat 32.4 g, Fiber 2.4 g, Protein 17.3 g, SaturatedFat 10.8 g, Sodium 791.5 mg, Sugar 3 g
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