Ingredients
12
12 servings
- •4 tablespoons olive oil, divided
- •1 tablespoon cornmeal
- •2 (10 ounce) containers prepared pizza dough
- •1 cup prepared pesto sauce
- •1.5 cups grated sharp white Cheddar cheese
- •1 (10 ounce) bag kettle-cooked potato chips
- •1 small red onion, thinly sliced
- •1.5 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.
Nutritional Facts
Per 12 servings
- Calories: 506
- Carbohydrate: 37g
- Fat: 32g
- Fiber: 2g
- Protein: 17g
- Sugar: 3g
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