I don’t know if this is a recipe that really just came to The Fellow’s™ mom or if she had seen it somewhere else, but either way, they were delicious and so worth the extended spike in my blood glucose levels.
Like most people, I have a soft spot in my heart for pizza. Let’s pretend for a moment that ‘soft spot’ isn’t actually arteries chock full of cholesterol. The more homemade a pizza is, the better it usually tastes, even if it’s subpar. The wonder of any pizza, especially the homemade kind, is getting to dress them up as you see fit. Restaurants typically charge you an arm for the first 2 toppings, then the leg for anything over than that, or gouge you on “supreme”, “vegetarian”, or other fancily themed pizzas. When you’re at home, you can do whatever you want with whatever you’ve got.
The ones The Fellow’s™ mom prepared for us (not pictured) had alfredo sauce, red bell peppers, smoked sausage, olives, onions, and cheese. The ones below are very similar in natural, but a little more vegetarian friendly.
1 can Pillsbury Grands Flaky Layers refrigerated biscuits
1 cup Classico Traditional Pizza Sauce
4 MorningStar Farms sausage links, sliced or crumbled
1 cup part-skim mozzarella
1/2 cup sliced black olives
1 small red onion, diced
8 cherry tomatoes, sliced or diced
*Note servings: You can bake the 8 biscuits that come out of the can, or you can split each biscuit in to two equal(ish) halves.
1) Preheat oven to dough can’s specifications.
2) Remove biscuit dough from peel-away can. Separate into 8 or 16 pieces, based on preference. If making 8, flatten the dough with the palm of your hand until they’re no more than 1/2″ thick. If making 16, they are already mostly flattened to the right size. Feel free to make them even flatter in either situation.
3) Toss the flattened biscuits in the preheated oven and let bake until they are just barely golden brown. You don’t want to over-bake them.
4) Remove from oven and layer however you see fit. Sauce, cheese, toppings. Sauce, toppings, cheese. Whatever.
5) Return to oven and let bake until the cheese is melted and bubbly. Biscuits should be golden brown. If they start to burn before the cheese is completely melted, take them out immediately. Obviously the thinner option to make 16 pizza biscuits will brown faster than the thicker counterparts. Watch them closely.
These freeze incredibly well and re-heat even better. Wrap tightly in foil for freezing (and even feel free to stuff all the foil wrapped biscuits in a gallon Ziploc bag), plop into a preheated oven at 350 degrees, and re-heat for up to 20 minutes.