This Salty Cracker Is a Tasty Upgrade to Your Super Bowl Party Pizza Recipe

When was the last time you had a Ritz cracker? You might think you remember what it tastes like. But go ahead and treat yourself to a sleeve to jog your memory. Ritz crackers are so good. Every time I have the opportunity to have one, I’m surprised by how buttery, how salty, how decadent these crackers are. And while they are, without a doubt, the best crackers to serve with soup, they also have other uses.

You can swap them in for graham crackers in a salty take on s’mores. You can crumble them up and sprinkle them on mac and cheese for extra crunch. Ritz even suggests using them instead of tortilla chips in chicken parm-inspired nachos, which sounds maybe too delicious? But our current obsession is using them to make a savory, crispy base for a game day-ready flatbread.

How to make Ritz cracker flatbread

Crumble Ritz crackers are often used in pie crusts—they add a saltiness and butteriness that complements sweet fillings. But you can totally use crumbled Ritz crackers to make a crust for a savory snack as well. Here’s how:

Blitz two sleeves of Ritz crackers (about 65 crackers) in a food processor. Then, while the food processor is still going, pour in 7 tablespoons of melted butter. Keep it going until everything is combined. Then lightly oil a sheet pan and press your Ritz cracker “dough” into a flat circle or square. Top with sauce, cheese, and your toppings of choice, and bake until the crust is crispy and the cheese is melted. Or, conversely, bake the Ritz cracker crust until crispy, and then top as you would a flatbread or crostini.

Topping combo ideas for Ritz cracker pizza

Pizza sauce + shredded mozz + pepperoni: Classic pizza with a Ritz twist!
Fig jam + crumbled blue cheese + prosciutto: Charcuterie board, but make it sliceable!
Pesto + provolone + cherry tomatoes: Even better if you can find the super tiny Sprinkles tomatoes!
Buffalo chicken dip + shredded carrots + diced celery: It’s Buffalo dip by the slice!
Nutella + strawberries: No cutesy tagline needed.

About the Author

Hi! I’m the editor-in-chief of Sporked. I will never turn down a fresh-shucked oyster but I’ll also leap at whatever new product Reese’s releases and I love a Tostitos Hint of Lime, even if there is no actual lime in the ingredients. Why you should trust me: I have been writing about food and beverages for well over a decade and am an avid at-home cook and snacker. I began my career writing about fine dining and recipes, moved into cocktails and spirits, and now I talk about groceries. If you can eat it or drink it, I’ve probably written about it. What I buy every week: Trader Joe’s dried okra. Appleton Farms prosciutto from Aldi. Some sort of Trader Joe’s cheese (I’m into the aged gouda at the moment). Frozen waffles (usually the Eggo Cinnamon Toast Minis). Spindrift water (loving the Cosmopolitan right now). Favorite ranking: Smoked salmon. Imagine me as Scrooge McDuck but instead of coins I’m diving into a vault of slippery smoked salmon slices. Pure joy. I also found some real steals in that taste test! Least favorite ranking: Canned oysters. I had such high hopes for this but it quickly became a chore. The kitchen smelled like an uncleaned aquarium.