Chip Crust Pizza with Sriracha Drizzle

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine breadcrumbs, egg, salt, and 2 tablespoons of olive oil. Mix until the breadcrumbs are evenly moistened and clump together like a coarse dough.

Press the breadcrumb mixture firmly onto the baking sheet, shaping it into a thin, even rectangle or oval about 1/4-inch thick. This is your chip crust — press it tight so it holds together when baked.

Bake for 12 minutes until the edges are golden and the surface is set. Remove from oven and let cool slightly.

While the crust bakes, dice the yellow onion and mince the garlic. Heat 1 tablespoon of olive oil in a saucepan over medium heat.

Sauté the onion for 3 minutes until translucent, then add the minced garlic and cook for another 30 seconds until fragrant.

Spread the tomato sauce evenly over the cooled chip crust, leaving a small border around the edges.

Sprinkle the mozzarella cheese first, then add the cheddar cheese on top. Scatter the sautéed onion and garlic evenly across the cheese.

Return to the oven and bake for 10-12 minutes until the cheese is melted, bubbly, and starting to golden at the edges.

While the pizza bakes, juice the lemon into a small bowl. Add the sriracha, mayonnaise, and 1/4 teaspoon salt. Whisk together until smooth and creamy.

Taste the drizzle — adjust with more lemon for brightness, more sriracha for heat, or a pinch more salt to balance.

Remove the pizza from the oven and let it rest for 2 minutes — this helps the cheese set slightly so you get clean cuts.

Drizzle the sriracha mixture in a zigzag pattern across the top of the pizza, or transfer it to a squeeze bottle for more precise control.

Slice into squares or triangles and serve immediately while the crust is still crispy and the cheese is glossy.