Potato Chip Pizza
Description
If you're a fan of potato-topped pizzas, Chef John's easy potato chip pizza will be a tasty upgrade--and the additions of pesto and cheese make it even more delicious.
Ingredients
•
4 tablespoons olive oil, divided
•
1 tablespoon cornmeal
•
2 (10 ounce) containers prepared pizza dough
•
1 cup prepared pesto sauce
•
1 1/2 cups grated sharp white Cheddar cheese
•
1 (10 ounce) bag kettle-cooked potato chips
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1 small red onion, thinly sliced
•
1 1/2 cups grated mozzarella cheese
Directions
1
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.
2
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.
3
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.
4
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.