Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Italian Pizza Crackers
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- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 48 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 32
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 42 mg
These easy crackers are crispy, salty and packed with all the flavors we crave in pizza. Nutty Parmesan, earthy oregano, sun-dried tomato and a hint of garlic give the no-roll dough its great flavor. Just mix, spread and bake until the pizza crackers are golden and delightfully crunchy. They’re excellent alone straight off the baking sheet and great for a charcuterie board—we especially recommend using them to scoop up whipped ricotta with a drizzle of hot honey.
- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 48 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 32
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 42 mg
Ingredients
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Directions
Special equipment:
a silicone baking mat- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone mat and pour 2 tablespoons of the olive oil onto it, spreading it out evenly and brushing the edges of the baking sheet to coat.
- Stir together the flour, oregano, garlic powder, red pepper flakes, 1 cup of the Parmesan and 1 1/2 teaspoons salt to combine. Stir in the sun-dried tomatoes, remaining 1 tablespoon olive oil and 3/4 cup water just until a loose dough forms. Transfer the mixture to the prepared baking sheet and use an offset spatula to spread it evenly, reaching all the way to the edges. It’s okay if it seems very thin and if there are holes in places. Sprinkle with the remaining 1/4 cup Parmesan.
- Bake until the cracker is dry to the touch but still somewhat soft and pliable in the center, about 30 minutes. Loosen the edges of the cracker with an offset spatula, then carefully slide it onto a cutting board or flat surface and cut into 24 squares, then cut each square in half diagonally, creating 48 triangles. Reduce the oven temperature to 325 degrees F. Line the baking sheet with a wire rack and place the triangles onto the rack, arranging them so the softer middle pieces are on the edges and the crispier edge pieces are in the middle. If any crackers seem crisp enough all over, set aside. Continue to bake until the crackers are completely dry and crispy, 20 to 30 minutes more. It's okay if some pieces are still a bit pliable after 30 minutes; they will continue to crisp up as they cool.
