Today I bring you another Pinterest find that's worth making but, for me, still has a bit of tweaking left.  If you have been to Pizza Inn and love sweets, I've no doubt that the chocolate chip pizza has made its impression on you.  Always gone within about 30 seconds of being brought out of the kitchen, this tastes like the gooiest chocolate chip cookie, and it makes your eyes roll back in your head for a solid five seconds in one bite.  It's too bad you have to endure all the other Pizza Inn experiences to get to this sweet treat at the end.  NO MORE, thanks to Pinterest and the blogger who originated this recipe, who evolved it from other, similar recipes.



I'd say that this blogger gets it pretty close, but with my oven having the bi-polar behavior that it has, I overbrowned the crust, making the topping delicious and perfectly done while the crust snapped like a Wasa flatbread, so I still have some work to do. 



Still, this recipe is quick, easy, and makes enough for about 10-12 people- more if they're polite and eat proper portion sizes, but where's the fun in that?!  I took it to a church small group meeting, and that's why I can't tell you if it's good left over.



Chocolate Chip Pizza
from Pinterest via this blog.

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 will probably not need to use all of the sugar.)

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!

Make this tonight!!

There are many dishes on here that I share because I enjoy them and hope you might, too, but this one is really special.  Its flavor combinations of citrus, herb, and smokiness are a triple threat! 



This recipe is simple, coming together in less time than it takes to light a charcoal grill and about the same amount of time that it takes to light a gas one.  It's tasty and involves few ingredients, and I am all about getting the mileage out of simple, flavorful ingredients rather than fussing with an ingredient list that's often longer than my weekly grocery list.  It's also fairly quick, which is perfect for those nights when you don't feel like doing much prep work.  In fact, our charcoal took longer to light than the actual cooking time of the fish. 



You can thank the staff at Everyday Food for this recipe, and it can be found online or in the June 2012 issue.  It's a perfect summertime grilling treat, and it had both Drew and me wanting more and discussing how we eat better at home than most of us can eat dining out.  Gotta love those recipes that make you feel like you've created a star dish!  I'm posting the recipe below, as is, and also linking to the webpage for a printable version.

Grilled Fish with Citrus
from Everyday Food, June 2012

Oil

Directions

Cook's Note

Mash together 1 stick unsalted butter; 1/2 teaspoon grated orange zest; 2 teaspoons fresh orange juice; 1/4 teaspoon cayenne pepper; 1 clove garlic, minced; 2 tablespoons chopped cilantro; and 1/2 teaspoon coarse salt.