Make and bake them in under 30 minutes!
It’s no secret that we’re mad about biscuits over here at Constantly Cooking. I’ve shared quite a few recipes over the years, including a basic baking powder biscuit (with a nifty trick for incorporating the butter), one that tastes like apple pie, and most recently, these incredible taco biscuits. The taco ones were so easy and tasty that they inspired this pizza version, which involves slathering pizza sauce, cheese and toppings on buttery biscuit dough (which you can make gluten-free if you’d like). I’ve offered instructions below for using classic pizza sauce and traditional toppings but the possibilities are endless….such as caramelized onions and chèvre, or diced prosciutto, brie and thinly sliced pears. Whether you’re looking for a fun new picnic option or something new to pack for lunch, these biscuits are ideal (and they freeze well also).
- 2 cups (500 mL) flour
- 1 teaspoon (5 mL) salt
- 4 teaspoons (20 mL) baking powder
- 1/2 teaspoon (2.5 mL) cream of tartar
- 1/2 cup (125 mL) cold butter
- 1 cup (250 mL) cold milk
- 1 – 2 tablespoons (15 – 30 mL) extra flour, for work surface
- 1/2 cup (125 mL) pizza sauce
- 3/4 cup (185 mL) diced pizza toppings (peppers, mushrooms, pepperoni, etc.)
- 2/3 cup (160 mL) grated mozzarella
- Preheat oven to 425F. Line a large baking sheet with parchment paper and set aside.
- Combine flour, salt, baking powder and cream of tartar in a medium bowl.
- Using a box grater, shred the cold butter into the flour mixture. Toss with a fork or your fingers to evenly distribute butter into the flour.
- Add milk and stir until just combined.
- Scatter a little flour on your work surface and turn the dough out onto the floured area. Knead 8 – 10 times until dough comes together; note that it will still be somewhat sticky.
- Lift up the dough and scatter more flour on the work surface. Use your hands to flatten the dough into a rectangle approximately 9 x 14 inches (22.5 x 35 cm). Lift the dough up as needed and scatter a bit more flour to keep it from sticking to the work surface.
- Working with a long side of the rectangle closest to you, spread the pizza sauce on the dough, leaving a 1 inch (2.5 cm) border free at the top.
- Scatter pizza toppings over sauce, followed by cheese.
- Starting with the edge closest to you, roll up the dough into a cylinder, pressing on the border to seal the roll.
- With a sharp knife, cut into 1 inch (2.5 cm) slices; lay them flat on the parchment-lined baking sheet, about an inch apart.
- If you like things really cheesy, sprinkle a little more mozzarella on the pizza rolls once you’ve laid them on the baking sheet.
- Bake for 18 – 20 minutes, until biscuit dough is puffed and brown and filling is bubbly.
- Serve hot or at room temperature.
Makes 14 pizza biscuits.