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.
Enjoy!
Thank you Mike LeVan for sharing this recipe on your Facebook for others to enjoy
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