The REAL Pizza Inn Chocolate Chip Pizza
If you’ve ever had the chocolate chip pizza from Pizza Inn, 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:
Pizza Inn’s Chocolate Chip Pizza Recipe
- baking pan, approximately 10×15 inches
- 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
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 Pizza Inn 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.