Description
Crisp, savory, and refined, Pizza Chips transform classic pizza flavors into elegant bite-sized crisps, perfect for any gathering.
Ingredients
Scale
- 12 small rounds of thin pizza dough or flour tortillas
- 1 tablespoon extra-virgin olive oil, plus extra for brushing
- 1/2 cup tomato passata or strained tomato sauce
- 1 small clove garlic, finely grated
- Pinch of sea salt
- Pinch of freshly ground black pepper
- 1 cup shredded whole-milk mozzarella
- 2 tablespoons finely grated Parmigiano-Reggiano
- Fresh basil leaves, finely sliced
- Crushed red pepper flakes (optional)
- Good olive oil or aged balsamic for drizzling (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment.
- In a small saucepan, combine passata, grated garlic, and a pinch of salt. Simmer until thick, about 8–10 minutes. Remove from heat and cool briefly.
- If using dough, roll very thin and cut into 12 rounds; brush both sides lightly with olive oil. If using tortillas, brush lightly on both sides.
- Arrange rounds on the sheet pan and bake 5–7 minutes until edges take on a pale gold.
- Spread about 1 teaspoon of the reduced sauce onto each round, then sprinkle mozzarella and Parmigiano-Reggiano.
- Return to the oven and bake 3–5 minutes until cheese melts. For extra color, broil 30–60 seconds.
- Transfer chips to a wire rack. Scatter sliced basil, drizzle with olive oil or balsamic, and add red pepper if desired.
Notes
Cool completely before storing. Keep in an airtight container with paper towels between layers. Re-crisp in a 375°F (190°C) oven for 4–6 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 chips
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg