FOOD NEWS
Canned Biscuits Are A Simple Option For Quick Mini Pizzas
BY AUTUMN SWIERS
Refrigerated biscuit dough is the flaky, buttery, and accessible ingredient that can satisfy a pizza craving without making an entire pie.
To do it, crack open a can of biscuit dough, separate each round, and flatten each one into a personal pan pizza with a rolling pin.
Hands using a rolling pin to flatten dough
Hands using a rolling pin to flatten dough
Brush the dough with butter, olive oil, and a blend of herbs. Garlic powder, rosemary, thyme, basil, parsley, oregano, or red chili flakes work well.
Par-bake the dough for ten minutes to help it cook thoroughly and become structurally sound. You can then load them up with pizza sauce, cheese, and other preferred toppings.
Line a baking sheet with parchment paper for easy clean up and bake at 375 degrees Fahrenheit for ten to fifteen minutes.
Refrigerated biscuit dough is easier to manipulate than homemade pizza crust, and with no need for kneading or rising, zero prep is required.
Get creative by swapping the marinara for Alfredo, pesto, or barbecue sauce and trying different cheeses and toppings. Make it a meal served with a Caesar salad or veggies and dip.
These pizzas can be a fun school lunch the next day or the focal point of a pizza-making party where guests can make their own pizzas with a variety of toppings.
