I thought it was one of the most ridiculous things I had ever seen when I first saw potatoes being offered as a pizza topping. But after giving it a try, I understood that, when prepared correctly, they make a great pizza topping. The only issue is that they are quite challenging to prepare properly because they must be fully cooked by the time our crust is done. To cut a long tale short, I decided to experiment with potato chips, which worked out remarkably well.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 2 pizzas |
Ingredients
- 4 tablespoons olive oil, divided
- 1 tablespoon cornmeal
- 2 (10 ounce) containers prepared pizza dough
- 1 cup prepared pesto sauce
- 1 ½ cups grated sharp white Cheddar cheese
- 1 (10 ounce) bag kettle-cooked potato chips
- 1 small red onion, thinly sliced
- 1 ½ cups grated mozzarella cheese
Instructions
- 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.
- To give the crust a head start, sheet pans can be placed over a high flame on top of the stove, moving them around so the heat is reaching the whole pan, until you hear them start to sizzle, at which point they can be transferred into the oven.
- Use 1 batch of my
- recipe.
Nutrition Facts
| Calories | 506 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 11 g |
| Sodium | 792 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
What is there not to like? Potato chips…good. Cheese…good. Pesto…very good. It sounded good but there were some skeptics in the house. So after making the obligatory pizza with red sauce and pepperoni, I pulled this out of the oven. There was a mad dash to taste and it did not disappoint. I used cracked black pepper and sea salt kettle chips which were tasty. The husband was a huge fan and declared we should always have both types of pizza. We used CJ pizza dough and homemade pesto from the garden. I didn’t know about the white cheddar but it somehow added a tangy flavor that you would miss if only using mozzarella. I can’t wait to try potato chips on other pizzas. Thanks, Chef John!
I would have never in a million years have thought potato chip pizza would be “a thing”. Or that it would be good… elevated, even! But it is EXCELLENT, even if you don’t make your own pizza dough. I used Boboli for a short cut. My husband called this another win for me and Chef John! Ha
This is delicious. I used all the same ingredients as written but I didn’t measure. I used whatever looked like enough. I also used a store bought pizza dough for the crust. It came out fantastic! It was a big hit!