Pizza Crisps Recipes

PIZZA CHIPS RECIPE BY TASTY

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!

PIZZA CRISPS

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pepperoni and pizza sauce. Cook 2 to 3 minutes over medium heat until hot. Stir in Italian cheese blend and 1 cup of the Cheddar-American cheese blend until melted.
• Arrange bread slices on 2 ungreased cookie sheets. Spread generous tablespoon of beef mixture on each slice. Top each with about 1 teaspoon of the remaining cheese.*
• Bake 15 to 20 minutes or until thoroughly heated and crisp. Serve warm.

PEPPERONI PIZZA CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• On the prepared baking sheet, sprinkle the coarsely grated Parmigiano into 12 thin disks, each about 2 inches in diameter. Sprinkle the finely grated Parmigiano over the 12 disks, filling in any holes with the cheese.
• Next, top each disk with 2 pepperoni hearts. Sprinkle with the oregano and basil and bake until the cheese crisps are golden brown, 2 to 3 minutes.
• Let cool (the cheese will crisp up as it cools) then peel the crisps off of the parchment. Serve with warmed pizza sauce and enjoy.

SUPER CRISPY THIN PIZZA CRUST

Steps:

• Preheat pizza stone in oven at 500°F.
• Warm water for 20 seconds in microwave.
• Dissolve yeast and sugar in water; allow to rest for 8 minutes.
• In the meantime, combine flour, salt and Italian seasoning.
• Pour yeast over flour mixture and mix well with a heavy spoon.
• Add 1 tbsp flour if needed.
• Turn dough on to a floured surface and knead for 2 minutes.
• Dust more flour on surface if needed .
• Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
• Cut off any excess edges to make a neat circle.
• Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
• Bake at 500°F for 4 minutes.
• Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
• Return to oven for 6-8 minutes.
• Helpful hint: Top pizza in this order to prevent the crust from getting soggy:.
• chopped basil.
• minced garlic.
• pepperoni.
• cheese.
• (6-8) 2 tbs dollops of pizza sauce evenly spaced.

PIZZA CRISPS

Steps:

• Preheat oven to 350°F.
• In a 10-inch skillet, cook ground beef with garlic and basil, over medium high heat, stirring occasionally, until cooked through (5-7 minutes); drain well.
• Stir in pepperoni and pizza sauce.
• Cook over medium heat until hot (3 minutes).
• Stir in Italian cheese blend and 1 cup cheddar-American cheese blend, stirring until cheese melts.
• Arrange bread slices on 2 ungreased baking sheets.
• Optional - Bake until crisp if a crunchier snack is desired (about 8 minutes).
• Spread a generous tablespoon of beef mixture evenly over each slice.
• Top each with about 1 teaspoon of the remaining cheese.
• To freeze for later use - Place in freezer on baking sheets and leave until frozen (30 minutes); remove from baking sheets, and place in large resealable freezer bag (store in freezer up to 2 weeks).
• Bake until heated through (15-20 minutes fresh or 20-25 minutes frozen).
• Garnish with parsley, if desired.
• Serve warm.

PEPPERONI PIZZA CHEESE DRIP CHIPS

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.