Michelangelo’s Chocolate Chip Pizza Recipe.
I wanted to thank the many people for all their kind words and all the interest in this recipe.
If there were enough interest I would be willing to assist in having a fundraiser and sell these if we could secure a commercial kitchen and a few specialized cooking items. With a proper kitchen and about 8 people you can turn out about 100 of these an hour and they have a high profit margin. I would suggest one of the local high schools with the money going to one of the departments in the school. It would be a good Friday or Saturday evening project. With good social media advertising this could be done probably once every two or three months with expected sales of at least 200 each time you did it. With that being said, here it is.
First, preheat oven to 400 degrees. I am not going to go into depth on a pizza dough recipe but there is really no good substitute for making your own pizza dough unless you want to purchase a Pillsbury rolled up dough in the refrigerated section of the store and roll that out. Pre-baked pizza crusts are just too thick. Pizza dough for thin crust pizzas is a little firmer than a dough you would use for hand tossed or pan pizzas. The secret will be to roll it out very thin with a heavy rolling pin. We used a dough sheeter at the restaurant but those cost about $3,000 and most people just do not have one of those in their home kitchen. Once you have the dough rolled out you have done the hardest part. It is best to place this thinly rolled dough in a pizza pan with a raised edge if you have one but if not, do not worry.
The recipe for the topping is simply 1 pound liquid margarine and one box yellow cake mix. You have to use liquid margarine, not real butter as real butter firms up too much even when melted. That’s it, nothing else in it. We used Food Lion Brand cake mix (they no longer make it) that we purchased at the Food Lion on Timberlake Rd. I am sure the corporate office wondered why that one store sold so many cases of that stuff a week. The managers would let me go in the store room and get 4 cases at a time so I would not wipe out what they had stocked on the shelves. You will need to spread this mixture very thin as you are not trying to make a cake here, you are making a pizza. Spread it to about ½ to ¾ inch from the edge. Sprinkle as many chocolate chips on as you like or if you wish we also used Cherry pie filling, apple, blueberry and pineapple. (There is a new variation that I developed after selling my restaurant that I make from time to time at home; chocolate chip with thinly sliced strawberries.) Cook in oven about 4 minutes and turn ½ rotation so it cooks evenly. You will want to cook it just until it gets a light golden brown on top. The dough should still be soft and chewy which helps give it that “chocolate chip cookie” texture so many people loved. As a little extra boost, you can drizzle a mixture of 1 TBS liquid margarine and 1 TBS brown sugar over the pizza but be careful, the pizza is already sweet and there is such a thing as too much of a good thing. One batch of this make seven 12” pizzas if my memory is correct. These are best served hot. Unless you almost under cook them they do not reheat well.
Thank you Mike LeVan for sharing this recipe on your Facebook for others to enjoy
January 13, 2018
January 9, 2018
4 eggs separated
1/2/ cup butter
1 cup brown sugar
1 cup sugar
1 can sliced pineapples
1 cup cake flour
1/2 cup butter
1 t butter melted
1 t almond extract
1/4 t salt
Preheat oven to 325
Melt 1/2 cup butter in 10" cast iron skillet
Add 1 cup brown sugar to the melted butter in the pan
Place slice pineapples over the brown sugar
Place cherries in the pineapples
Mix flour, baking powder, & salt
Place egg whites in one bowl and mix until soft white peaks form.
Add sugar and mix until stiff peaks form
Place yokes in a bowl and mix until thick and yellow about 3 minutes
Fold in yokes and flour into the egg white mixture
Add 1 t of almond extract and 1 t of butter
Bake 325 for 30 -35 minute until surface springs back when gently pressed with fingertips and toothpick comes out clean.
Loosen the edges of cake with a cake knife and let cool 5 minutes
Invert onto a serving plate and serve
December 11, 2017
1 c. unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips (I use 1 cup milk and 1/2 c. semi-sweet)
Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar and brown sugar for two minutes. Scrape down the bowl and add the eggs, one at a time, beating well after each addition and mix until light and fluffy. Mix in the vanilla. In a separate bowl, combine the flour, cocoa, baking soda and salt and gradually mix into wet mixture. Mix until just combined. Stir in chocolate chips. Spray cookie sheets with cooking spray.
Form dough into roughly 1 1/2- 2 inch balls (I like to use a 1 3/4 Tablespoon cookie scoop). Place dough balls on cookie sheet, leaving 2-inches between each. Bake for 8-9 minutes or until tops of cookies start to crack (mine are perfect at 9 minutes). Remove from oven and transfer cookies to a wire cooling rack and cool completely. Repeat with remaining cookie dough. When cookies are cool, top with frosting and crushed candy canes, if desired. Makes around 42 cookies.
Cream Cheese Frosting
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
1 Tbl. vanilla bean paste or 2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, as needed
1/2 c. crushed peppermint candy canes, for garnish, opt.
In a large bowl, mix together butter, cream cheese and salt until smooth. Add the vanilla bean paste or vanilla and mix until combined. Add powdered sugar, 1 cup at a time, beating after each addition. Add a little milk, if needed, to reach desired spreading consistency. Beat until fluffy. Spread over cooled cookies and top with crushed candy canes.
Base cookie adapted from: Jamie Cooks It Up
Frosting from: Jenn@eatcakefordinner