P1zz@ !nn Chocolate Chip Pizza!!
If you’ve ever had the chocolate chip pizza from P!zz@ !nn, it probably left you wanting more. At least that is how I felt. When looking for the recipe online, I noticed many of the recipes were lacking the crunchy top, which is the signature of the dish. I experimented with the recipes already online, and adjusted, as needed….so here it is:
Ingredients
- 1 THIN pizza crust in a can
- 2 sticks of butter, melted
- 1 box of yellow cake mix
- 1 bag of chocolate chips
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- approx. 10×15 inches baking pan
Directions
- Preheat oven to 400 degrees.
- Spread crust on pan, and create a ½ inch lip of dough around edge. Follow can instructions for prebaking crust.
- In a bowl, stir together granulated and brown sugars with a fork, breaking up any lumps. NOTE: If crust has air bubbles in it after prebaking, puncture with a fork.
- After removing crust from oven, mix together butter and yellow cake mix (there may be lumps.)
- Spread mixture onto crust (with hands, if needed), leaving approximately ½ inch from the edges without batter.
- Sprinkle approximately ¾ of the bag of chocolate chips on top of batter (more, if desired.) Gently press chips into batter.
- Sprinkle sugar topping over pizza, covering batter and chips but avoiding the lip of the pizza (you may not need all the sugar, but it looks like a lot when you put it on, then the dough expands while baking, making bare spots. Use more than you think you will need!)
- Bake 7-12 minutes on upper middle rack of oven(check at 7 minute mark–note check doneness of crust, too, as it will burn if cooked too low in oven and too long)
- If after 12 minutes the topping has not browned, switch oven to broiler for approximately 1 minute….do not walk away or you risk BURNING the top of the pizza!
- Cool 5 minutes…cut and enjoy!
NOTES
This is a heftier dish than the P!zz@ !nn dessert you get at the restaurant, but the texture and crunch of the dish is the same. If you try using less butter, the batter becomes difficult to spread, so I wouldn’t advise changing it up. Just invite a busload of teenagers over to help you consume, because it makes A LOT. If you are thinking about skipping the sugar topping…don’t! This is what gives the dish a crispy top. Also, the batter and butter contain a lot of salt, which is balanced nicely by the sugar topping.