Background: I started making pizza with biscuit dough because I'm allergic to yeast and can't eat real pizza (the dough has yeast in it). In addition to providing me an excellent loophole, biscuit pizza has a lot of other awesome things going for it: it's cheap, easy to put together, easy to clean up, scaleable (you can make as much or as little as you want--you don't have to commit to a big batch), and I think it would be a lot of fun to make with kids. If you do want to make a whole pizza, you can buy sheets of roll-out pizza dough next to the biscuits in the grocery store (I just recently found this out - does everyone else already know about this??) I prefer making little round ones because it feels more like an art project.
So here's what you do:
1. Preheat your oven to 350 degrees.
2. Gather your supplies. The main thing you need is a roll of biscuit dough (the big ones, not the mini size). As for toppings, you can put pretty much anything you like on these. My go-to combo is pesto, goat cheese, red onion, and pancetta. I've learned that the key to tasty pizza is comprehensive cheese coverage, so I also add whatever other cheese I've got lying around.
3. Cover a baking sheet with aluminum foil. Spray or drizzle olive oil on the aluminum foil so the pizzas don't stick to it.
7. Feast.
So here's what you do:
1. Preheat your oven to 350 degrees.
2. Gather your supplies. The main thing you need is a roll of biscuit dough (the big ones, not the mini size). As for toppings, you can put pretty much anything you like on these. My go-to combo is pesto, goat cheese, red onion, and pancetta. I've learned that the key to tasty pizza is comprehensive cheese coverage, so I also add whatever other cheese I've got lying around.
3. Cover a baking sheet with aluminum foil. Spray or drizzle olive oil on the aluminum foil so the pizzas don't stick to it.
4. (Forgot to take a picture of this step.) Get out as many biscuits as you want to make and stretch them out until they are much thinner, roundish discs. Each one should be thick enough that you can't see through the dough, but thin enough that it will bake quickly without burning your toppings. This is a great time to stop and practice tossing the dough around on your fingers. If you drop it, you've only lost one biscuit.
5. Once you've finished twirling your mini pizzas around and shouting catchphrases in a stereotypical Italian accent, add some olive oil on top of them, then pesto, then cheese and the rest of your toppings.
You'll know you have enough cheese when it forms a mound on top and you can't put other toppings around the edges because they roll off the mound of cheese.
6. Put your pizzas in the oven and bake until the edges are golden brown and slightly crispy. Mine took about 20 minutes.
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