Go Back
+ servings

Pizza Chips

Once it's time to assemble, this easy recipe comes together quickly, but be sure to plan ahead as the dough needs time to rise. To speed things along, you can also use prepared pizza dough.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Appetizer
Servings: 6 to 8
Author: Suzanne Cowden


  • Dough
  • 3/4 cups warm water about 110ºF
  • 1 1/2 teaspoons active dry yeast
  • pinch sugar
  • 1 3/4 to 2 cups unbleached all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • cornmeal for sprinkling
  • Toppings
  • 2-3 tablespoons minced garlic to taste
  • 1 tablespoon olive oil plus more for oiling the dough
  • 3 cups shredded mozzarella cheese about 9 ounces
  • 1 cup about 2 ounces freshly grated Parmesan cheese, divided
  • chopped fresh herbs


  • Add water to a large bowl or the bowl of a standing electric mixer. Scatter yeast over the water’s surface. Add sugar and stir to combine. Let stand until bubbly, about 5 minutes.
  • Add 1 cup of the flour, the olive oil, and salt to the bowl and mix with a wooden spoon or the mixer's paddle attachment until well combined. Add remaining flour, about 1/4 cup at a time, mixing by hand or with the paddle until the dough clears the sides of the bowl.
  • If working by hand, turn the dough out on a lightly floured surface and knead, adding flour a little at a time if the dough still feels sticky. Knead until dough is smooth and elastic. If using an electric mixer, switch to the dough hook and knead on medium speed for about 5 minutes until the dough is smooth and elastic. If the dough feels too sticky, add a bit more flour and knead for another minute or two.
  • Transfer dough to a bowl coated with olive oil, turning the dough once to coat it with oil. Cover with plastic wrap and let it rise in a warm place until doubled in volume, about an hour.
  • Preheat oven to 475º F. Grease and dust a baking sheet with cornmeal or place a baking stone in the oven (preheat for at least 45 minutes before baking). Gently deflate the dough and turn it out on a lightly floured surface and shape it into a ball. Cover with plastic wrap and let the dough rest for 10 to 15 minutes as you prepare the toppings.
  • Combine garlic and olive oil in a medium bowl, stirring to combine. Add mozzarella and toss to coat with garlic and oil.
  • Flatten the dough on a lightly floured surface, rolling and stretching it into a 12 to 13-inch round. Place the dough circle on prepared baking sheet or pizza paddle dusted with cornmeal.
  • Brush the top of the dough round lightly with olive oil. Add the cheese mixture, leaving a half-inch border all the way around the edge. Sprinkle with about half of the Parmesan cheese.
  • If using a baking stone slide pizza off the paddle (a baking sheet works just as well if you don't have a paddle) onto the baking stone. If using a baking sheet, place the pan and pizza in the oven to bake. Bake until the crust is browned and the cheese is melted and golden in places, about 12 minutes.
  • Cool for 5 minutes. Slice into into strips. Rotate the pizza and slice another set of strips on a diagonal to produce chip-shaped pieces. Sprinkle with remaining Parmesan cheese, chopped herbs, and serve.