These Mini Margherita Pizzas piled on crunchy pasta chips are a perfect party appetizer for kids and adults alike!
With the temperatures hovering in single digits for what feels like centuries, I’ve been in serious need of a little reminder that we have not, in fact, moved to Siberia and summer will make an appearance here eventually. Last weekend, the Mr. and I took a trip to Franklin Park Conservatory just so we could be surrounded by color and warmth for a few hours. It’s amazing what a little humidity and living plants can do for your mood. I honestly think our little getaway helped save my sanity.
Another things that’s saving my sanity in these white-washed winter days? These Mini Margherita Pizzas. They’re a little burst of summer flavor all tucked onto my new favorite snack obsession- the pasta chip. Ever since I discovered these crunchy creations, I’ve been intent on finding all the ways I can get them in my mouth. Other than eating them straight from the bag, these chips make a great coating for fish or chicken, a flavorful crust for quiche, or, as it happens, a fantastic pizza delivery system.
These mini pizzas are a cinch to throw together, but there are a couple things to be aware of. First, pick your Pasta Chip flavor. I used both the Marinara and Garlic and Olive Oil for mine. I preferred the garlic, but the Mr. preferred the marinara. I also think the Alfredo would be fabulous. The only logical option is to grab all three and see which one you like best!
On top of the chip goes a layer of mozzarella cheese, a dollop of tomato sauce, a slice of grape tomato, and then another layer of cheese. Traditionally, Margherita Pizza is made with fresh mozzarella, but I found the high moisture content of fresh mozzarella made the chips soggy. Stick with the low moisture stuff, and you’ll be golden. The other tip for keeping your chips nice and crispy? Be sure to put a layer of cheese down before you add the sauce and tomato. The cheesy barrier keeps the crust crisp, so you’ll have the perfect pizza bite!
These pizzas would make a fabulous easy party appetizer for kids and adults alike. I will warn you though, they are dangerous. I ate about five of them before I realized what happened. And since they’re so easy to make, you can have a tray ready in about 15 minutes flat. I made two batches in one day, and the Mr. and I managed to polish both of them off in a matter of minutes. Should I be embarrassed? Probably. Am I? No way. I have zero regrets when it comes to cheesy, crunchy Margherita Pizza goodness.
If you’d like to try Pasta Chips for yourself, this coupon for $1 off is a great way to get your first bag! Be sure to look for them in the produce section of your local grocery store and treat yourself to a crunchy, flavorful chip!
Mini Margherita Pizzas
- 30 Pasta Chips, Garlic and Olive Oil or Marinara Flavor
- 1 cup shredded mozzarella cheese
- 1/3 cup tomato basil sauce
- 10 grape tomatoes, sliced longways in thirds
- 10 fresh basil leaves, thinly sliced
- Preheat the broiler to low and cover a baking sheet with foil.
- Spread the pasta chips evenly over the baking sheet. Sprinkle half of the cheese over the chips. Place a small (about ¼-1/2 teaspoon) dollop of tomato sauce in the center of each one. Press a grape tomato slice into the sauce. Sprinkle the tops of the chips with the remainder of the cheese.
- Broil the chips for 2-3 minutes or until cheese is melted and chips are getting golden on the edges. These go very quickly so be sure to stick close to the oven and keep an eye on them.
- Remove the chips from the oven, and use a spatula to remove them from the baking sheet onto a plate. Sprinkle with fresh basil and serve immediately.
Recipe by Neighborfoodblog.com
This post is sponsored by Pasta Chips. As always, all opinions are my own. Thank you for supporting the brands that keep NeighborFood running!