Biscuit Puff Pizza

This was a recipe I found back in the day. I believe I followed the blogger because she held a weekly recipe link-up? Honestly, who even remembers 2011 at this point? (Here's her original post)

But it's perfect for these days of social distancing and being stuck at home because it's a fun take on pizza night and kids can definitely help make it. I can't imagine a kid not liking it either.

Wells had a few bites, but he ate 3 Halos before I handed him the pizza so he was probably full.

I could've come up with a more interesting recipe to share today, but we're all in this place of cooking constantly, so an easy dinner seems appropriate.

This is one that you can put together quickly AND it tastes great. I can't promise it's healthy but, just like last week, eat a salad with it or something. We had this on Saturday night.

Biscuit Puff Pizza
Makes an 8x8 pan

Preheat oven to 375 degrees.
Cut your biscuits into quarters and place them in the pan. You don't need to grease it, I've found.

Bake for 8-10 minutes and then start adding your toppings.

I took the time to sauté some mushrooms and onions.

Bake for 8-10 more minutes and then broil the top for a few minutes.

I think I'm going to use the next few weeks to re-do my recipe index as well. Many of those recipes I made once and never made again. I'll leave them on the blog, because they tell the story of the last 10 years, but I think I'll streamline the index to the foods I make often because they're worth repeating.

In case you missed it, here's what I've posted for "social distancing recipes" so far. They are all easy, made mostly with pantry staples, and they are dinners we've eaten over the last few weeks.

Easy Pizza Rolls
Eggplant Parmesan
Leftover Quesadillas 
Pantry Enchiladas
Oven-Fried Potatoes
Creamy Chicken Casserole

EASY Pizza Rolls

Continuing on with my quarantine recipes...
This social-distancing has been amazing for the meal-planning side of my personality. I admit: I kind of hit a wall the other day. I don't want to make anything or even do anything. Boredom is taking over. And last night I made an Indian dish that I thought I would love and I just didn't. Scott did like it a lot, but the yogurt in it weirded me out? So I made french fries after Wells went to bed. It was that kind of day. 

But...this is an easy dinner or lunch or snack or late breakfast. Because there are no rules to eating these days. Just whatever, whenever. It's not healthy, but pair it with a salad or something. We did. 

I hate that I love crescent dough as pizza crust, but I do. It's so simple and flavorful. And it stays good for, like, ever in the fridge. I count that as a plus but I can see how it'd be a minus.
I tried a canned pizza dough (desperate times) last week and didn't like it. I recommend crescent dough or biscuit dough. Next time, I'm going to do this biscuit puff pizza I haven't made in awhile.

1. Put foil over a metal baking sheet. This helps with clean-up.

2. Spread out and separate the triangles. 

3. Layer on sauce, pizza toppings, and cheese. I used some sautéed peppers/mushrooms/onions, pepperoni, and cheese. Whatever you have!

4. Roll them up as tightly as you can. 

Bake at 375 degrees for about 10 minutes. Maybe a bit longer. You'll know when they're done!

Cheesesteak Calzone

Recipe challenge, recipe #51.

I've had this window open on my browser for days. I hate typing up recipes, almost as much as I hate writing them down.  It's so tedious. However, in the spirit of sharing...here's the next to last recipe for this year.

This is perfect New Year's food.

Or football food.

Or a late lunch on a Sunday and, hey, then you don't have to make dinner kind of food. I've discovered if I make lunch at 2pm, I don't have to make dinner.

I wanted to make it months ago and just got around to it recently.

Cheesesteak Calzone
serves 4-6, depending on how big your pizza crust is...the Pillsbury one isn't very big

1 pizza crust (either in the form of a ball of dough or from a Pillsbury can)
1 bell pepper, thinly sliced (or several mini sweet peppers, thinly sliced)
1/2 an onion, thinly sliced
1/2 cup sliced portobello mushrooms
1/2 pound of thinly sliced steak
Slices of Swiss cheese
Mozzarella cheese (sliced, shredded, etc)

In a large pan, with a bit of oil, cook the steak until it's browned (about 10 minutes). Take it out and then put in the onions, peppers, and mushrooms and cook them about 15 minutes, until softened or golden-brown.
Lay out your pizza dough on a pizza stone or cookie sheet and roll it to the size you'd prefer.  If you get the Pillsbury one (and it's delicious), the work is already done for you.
Onto one side of the dough only, layer on the steak, vegetables, and top with slices of Swiss cheese.  I used about 6 and then I sprinkled shredded mozzarella and a bit of a cheddar blend over the top.
Fold over the other side and press with a fork to seal.  Poke a few holes in the top.
Bake at 375 degrees until the whole calzone is golden-brown, about 15-20 minutes.
Serve slices with warmed marinara sauce.


*This picture is not my best effort.  The sun was going down and I just took the picture on the cookie sheet.  I photograph food for blog purposes, yes. But I don't think I could ever really get excited about food photography. 

Pizza Lasagna

Recipe challenge, week thirty-seven.

This recipe name is misleading.  This lasagna does NOT have pizza ingredients in it, but you could probably put pizza ingredients in it.  I made this on a Sunday at 7pm after a duck hunting trip to the middle of nowhere and I really only made it because Scott wanted food for dinner.  I would've been satisfied with cereal.  It was ready to eat before he had unloaded the kayak.

Not only was it delicious, but it was in the oven within 20 minutes AND it made two 8x8 pans, so I was able to freeze one for a busy night (said busy night has since come and gone and it was delicious that time too).

The secret is the oven-ready lasagna noodles.  They have a doughy texture, which is why this tasted like pizza smothered in homemade sauce, ricotta, and fresh spinach. I call it Pizza Lasagna because it tasted like and had the texture of a deep-dish pizza.

A perfect weeknight dinner.

Pizza Lasagna
makes two 8x8 pans or one 13x9 pan

1 package of oven-ready lasagna noodles
2-3 cups of marinara (1 jar)
2 cups shredded mozzarella cheese + more for sprinkling on the top
1/2 shredded Parmesan cheese
2 cups fresh spinach leaves, loosely packed
1 16-oz. container ricotta cheese
2 t. dried Italian seasoning (or fresh basil and oregano minced, if you have them)
1 egg
Ground beef or turkey, if you have it (I didn't)

In a mixing bowl, mix the mozzarella, Parmesan, spinach, ricotta, egg, and spinach. Stir it together until well-combined.

In your pan (or pans), spread 1/4 of the marinara into the bottom. Layer in noodles, spread a scoop (1/3 a cup) of the cheese mixture, and then another 1/4 cup of sauce. Repeat until all of the cheese/noodles/sauce are used.  (Step by step pictures would be nice, but it's just layering lasagna.)

Sprinkle extra mozzarella over the top.

Cover with foil and bake at 350 degrees for 30 minutes. Check at 20 minutes, though.  Remove the foil and broil for a few minutes until the cheese on top is browned. Let cool for a few minutes to set before you cut it.

For freezing: Wrap the foil pan in plastic wrap, then wrap tightly in foil. If you're using an 8x8 pan, it will fit into a Ziploc freezer bag.  Store in the freezer for up to two months. If you're using a larger pan (they do make bigger freezer bags), wrap it very tightly in another layer of plastic wrap after the foil.  Be sure to store flat in the freezer.  When ready to bake, just unwrap all the layers, be sure to cover the top in foil and then put into a 350 degree oven while still frozen.

Homemade Naan Pizza

Before we get to the pizza, I ordered wine on Groupon yesterday and I wanted to share this referral link.  Not only will I get a discount if you order 6 bottles of wine for $39, but you will too!  I didn't get to choose what kind I wanted to order, but it's a mixed box of red and white.  I like white, Scott likes red, win-win. I'm trying to add to our collection and possibly evolve from Yellowtail.

In case you've missed the first installments of my Recipe Challenge (52 weeks, 52 new recipes), here's what I've done so far in 2015.

1. Baked Crab Dip
2. Mint Oreo Ice Cream Cake
3. 30 Minute Leek and Potato Soup
4. Company Chili
5. Cookie Dough Ice Cream
6. Scott's Salmon
7. Homemade Marinara Sauce


Recipe challenge, week eight.  

So, what can you do with that marinara I posted last week?

You can make naan pizza.

I credit my newest pizza obsession to Joey.  She mentioned that she and her husband like to make naan pizza as a quick dinner.  I bought some naan that weekend and made mini-pizzas with it.  It was really good.  Like, insanely good.  Much better than those flatbreads I usually go for.  However, store-bought naan is expensive.  Annoyingly expensive.  $4 for two pieces.

I could actually talk about naan all day.  Scott first made naan from scratch back in the winter of 2010.  He'd just returned from Afghanistan and went on and on about how amazing the local food was there.  He spent an entire Sunday working in the kitchen: grinding spices, mixing up a rice dish, and rolling naan.  I remember how good it was.  I also remember how long it took:  all day.

That being said, I decided to embark on making my own version of naan back in January.  I actually used the recipe from Food Network's website.  I didn't add any of the spices; just followed the basic recipe.

It's a remarkably hands-off process.  You mix everything together, let it sit half the day in a place where dough can rise, and then roll it out. It cooks in about 2 minutes in a cast iron skillet.

So, once you have your naan...preheat the oven to 475 degrees.  Put 2-3 pieces on a baking sheet.  I use a thin (really cheap and half-destroyed) metal pan but you can use a pizza stone.  I let it warm and crisp in the oven for about 5 minutes.  Then I add sauce, pepperoni, pizza seasoning, and cheese.  Bake for 10-12 minutes until the cheese is browned.  I use convection*, but you can bake for 10 minutes in a conventional oven and then just broil for a few minutes.

*I've found that, because of the altitude issue here, it's best to use convection for everything. Baked goods cook evenly and without any worry on my part.  I don't mean to sound like some kind of Ina Garten with "you need to have fresh milk, fresh cheese, fresh butter...and a convection oven".  

The Easiest Pizza Dough You'll Ever Make

Scott does not like thick crust pizza.  I agree that a good thin-n-crispy is usually the way to go...however, sometimes, the chewier the better (and there's less crumbs for clean-up too..that's a bonus).

So when I finally decided I should try this recipe that I'd been hoarding in my inbox for a couple of months, Scott decided it'd be wise to take one look at the pizza and say, "Couldn't you roll it out a little thinner?"

No.  I couldn't.  Because I didn't want to.

"It's a new recipe."

"Oh, what about the one you always make?"

"The one that takes 4 hours?"

He didn't see why I was interested in a 30 minute homemade pizza crust.  I guess it was because he never watched me make that other crust.   I always doubled the batch and then froze balls of pizza dough for later.  And it always takes about 4 hours.  I usually saved it for a weekend project when he wasn't home because it was, indeed, a project.

Let the record show he loved this crust.  It's my new go-to.

It is, without a doubt, the best pizza dough I've tried to date.  I know, I know.  I go on and on about pizza and pizza dough recipes an awful lot.  But that's because I love pizza and could eat it everyday and nevereverever get sick of it.  Maybe not anyway...

 But this is one you HAVE to try.  I was shocked at how simple it was.  It's the easiest pizza dough I've made..in two years of trying to find an easy pizza dough.

Quick and Easy Pizza Dough

makes 1 super-thick crust or 2 regular crusts (pictured above)

slightly adapted from Alison

1 1/2 cups of warm water

1 packet yeast (I used pizza crust yeast) 
1 T. honey

Mix those 3 ingredients together in a large bowl, cover with a towel, and let it sit for 15 minutes (the yeast should be foamy).

Add:
2 t. salt
Dash of olive oil

Stir!

3 cups flour (I used bread flour.)

Add one cup at a time, combining well.

Knead for 10 minutes.  You'll need another cup or so of flour for the kneading.

Let rise in a greased bowl for 30 minutes (Alison says you don't have to do this if you're short on time!)

Roll it out on a pan (I used a pizza stone), top it, and bake.  I've tried it at 450* and 475* (again, on the stone). Both work.  I generally bake it for 10 minutes before I put the toppings on and then finish it off with the toppings.  I'm also known to change the temperature mid-baking.  

Easy Cheesesteak Pizzas

I've never been to Philadelphia, so I really know nothing about cheesesteaks.  Most Pennsylvanians, if you ask them, will tell you that Philadelphia is not "Pennsylvania".  It's "New Jersey".  We're not proud of the place.  In fact, if the Keystone State could figure out a way to sell good ol' Philly to New Jersey, I'm sure we would.  And I'm sure they'd take it.

I do, however, love the combination of ingredients that go into a cheesesteak.  No mayo, marinara, lettuce, or tomato for me, though.  This is about grilled peppers, sweet onions, thinly cut steak strips, and cheese.  I've used mozzarella, parmesan, provolone, swiss, a combination of these....it doesn't really matter!  I don't prefer American cheese, but I hear that can be on authentic Philly cheesesteaks.

I made this "pizza" two years ago and, ohmygosh, was it good!  Like, I would eat the whole thing by myself (and I did a couple of times).  This is a lighter version of that.  I made these Cheesesteak Pizzas a few weeks ago (since we're now addicted to Greek flatbread), and I can see them becoming a regular in our meal rotation.  Let's face it, I'll eat anything in pizza form anyway.  This is just another way to incorporate pizza into the weekly menu.

As for the steak, I used thinly sliced flank steak, seasoned with a little salt, pepper, steak sauce, onion powder...the usual suspects.  I think a marinade of some sort would make this steak extra tasty, but I didn't plan far enough ahead for that.  Next time!

Easy Cheesesteak Pizzas

Greek flatbreads or pitas
thinly sliced onion (cooked until soft and brown...or you can caramelize them)
thinly sliced bell pepper (cooked until soft)
thinly sliced steak, cooked (I do mine in a frying pan, but leftover grilled steak is even better!)
Whatever kind of cheese you prefer

Line a baking sheet with foil and heat oven to 400 degrees.
Lay out the flatbreads on the foil and top with steak, onions, and peppers.  Sprinkle on the cheese.  Bake until the flatbreads are crispy and the cheese is melted.

Enjoy!

Tortilla Pizzas

This post is for my mom.  My mom hates heat and humidity.  So does most of my immediate and extended family.  In fact, they love Alaska weather (in the summer).  They think it sounds "just about right" when it's the 4th of July and I'm complaining because it's 55* and cloudy.  They are jealous of the year-round need for at least a sweatshirt.

Yeah.  I'm not sure how I'm related to them either.

In the summertime, my mom doesn't cook if it's humid.  That's the way it's always been.  No baking whatsoever during the dog days of summer.

I've often said that the only good thing about...this place...is that I can bake year-round.  When my oven is working anyway.  

Our go-to meal in the summer, growing up under the regime of "Don't turn that oven on!", was pita pizzas.  You take a pita.  You top it with pizza ingredients.  You stick it under the broiler for 5 minutes.  And you have a pita pizza.

We were only allowed to make it after the sun had gone down, because it required turning on the oven.  If you were hungry before dark on a hot, humid day, it was cereal or scrambled eggs.*

This year, I came across a pizza quesadilla recipe and thought it sounded yummy.  It did.  But I only had one tortilla left.  So I made a tortilla pizza.  On the stove.  In a pan.  It's kind of like making half a quesadilla.

I bet my mom wishes she'd thought to use the top of the stove for those pita pizzas.

Of course, I could heat up our oven any gosh darn time I please.
I type this as I sit in front of the fireplace.  In July.  Just so you know where I'm coming from, ya'll.

*I could totally be exaggerating.

Tortilla Pizzas
makes one personal size pizza


One 8 inch tortilla (or 10, 12, whatever you prefer; just change the size of your frying pan)
Pizza sauce (I've even done this with pesto!)
Cheese
Whatever pizza toppings you prefer

In a medium sized frying pan, heat the tortilla over medium heat.  Top with sauce and toppings and let it cook until the bottom is browned and a bit crispy.  Turn the heat off (or put it on very low) and cover with a lid to melt the cheese.  Remove from pan with a large spatula, slice and enjoy!

Caramelized Onion and Steak French Bread Pizzas

I don't care who you are, what you do, or how hard you think your job is.  There is nothing on God's green Earth that will suck the energy and life out of you like being a teacher on the First Day of school.

This is what I made for dinner that day after I came home and collapsed for a few hours.

I called it "pizza" because I wasn't sure what else to call it.  That's really what it is, right?

A few notes about this recipe:
-This was to originally be quesadillas, but it was raining and I wasn't going to the store.
-If I wasn't going to the store for quesadillas, I sure wasn't going to the store for French bread.  I had one of the Pillsbury cans of French bread in the fridge.  That stuff is delicious.  It worked wonderfully.
-You really should add mushrooms to the onions.  I had mushrooms but they had been in the crisper drawer for one week...two weeks...okay, a month.  Why disturb them now???
-The process is what's important here, not the quantity of ingredients.  We all know that I never really bother to measure anything anyway.  Plus, it's not my business to tell you how much cheese to put on your pizza.  Does anyone ever really measure shredded cheese anyway??  So I'm not listing amounts.  Just suggesting ingredients.
-This is one of the best things I've ever eaten.  That's why you should make it. 

Caramelized Onions and Steak French Bread Pizzas

French bread, sliced lengthwise
caramelized onions (it took me 40 minutes to caramelize these onions.  it was worth it.)
leftover steak, diced
shredded mozzarella
shredded Parmesan

Place your bread, cut side up, on a cookie sheet or pizza pan.  Stick under the broiler for a few minutes to get it crispy.  Top with the onions, then the steak, then the cheeses.  Broil again until brown and bubbly.

Look at that cheese melting!

This is SO good.  The onions make it super-sweet and have a creamy texture.  It would also be great with some roasted garlic spread on the bread before topping with ingredients. 

Shared at:
Jam Hands Recipe Sharing Monday
Melt in Your Mouth Monday
Mingle Monday 
Miscellany Monday
Tasty Tuesday@Naptime Creations  
Totally Tasty Tuesdays 
Cast Party Wednesday

Loaded Mini-Pizzas

I like Lunchables Pizzas.


I do.

When I see a student with one for lunch, I get a little jealous.

Okay.  Really jealous.

I mean, it's not even cooked!  That's repulsive...right?  No.  It's delicious.  I tried them when I was in elementary school; when they were first introduced to the Lunchables world.

I begged for them when we went to the grocery store.  I only got, maybe, one every other month.  It wasn't nearly enough.

True story.  On our U-Haul trek to Alaska, we stopped at a convenience store in Minnesota because I was (apparently) starving.  I think Scott got beef jerky.  I got myself a Lunchables Pizza.  And I enjoyed every last speck of it.

That was like 2 years ago.

I need to go get another one.  It's been too long.

However, now that I'm a grown-up (yuck) and I've realized that preservatives are not actually good for you, despite what those kid-friendly commercials may make you think, I've devised a grown-up version.

My version is cooked.  However, it can be just as portable.  Toss everything into a Tupperware container, put the sauce in a small Ziploc bag, assemble at lunchtime, and then microwave at your place of business/work.....in the classroom microwave.

Loaded Mini-Pizzas 

for each individual:

1 Sandwich Thin

4 T. pizza sauce

1/2 t. oregano

1/2 t. garlic salt

1/2 cup of finely diced toppings

1/2 shredded cheese

Pre-heat the broiler.  Lightly broil each side of the Sandwich Thin to get it nice and toasty.  Then, spread sauce on each "thin", sprinkling the oregano and garlic salt over the sauce (I personally just put oregano and garlic salt on every pizza because I like them.  Do what you prefer.)

Add on the toppings and shredded cheese.  Broil for a few minutes until the cheese is golden and bubbly.

Shared at:  Jam Hands Recipe Sharing Monday
Melt in Your Mouth Monday 
Mouthwatering Monday 
Totally Tasty Tuesdays
What's Cooking Wednesdays 
Cast Party Wednesday 

Homemade Breadsticks

One of my favorite things ever..is the Pizza Hut buffet.  Ever tried it?  I know you have.  I know you love it too. 

All-you-can-eat Pizza Hut breadsticks?  Yes, please.

For $6.99, you could be completely happy and satisfied in your need for breadsticks.

I've spent many a day of high-school and college at the Pizza Hut buffet.  And I was happy. 

This brings me to Pizza Hut in Alaska...I haven't been there.  There's several here, yes.  But I haven't been.  The reviews aren't good (says Google).

Also, I'm afraid they won't have a buffet.  My hopes will be dashed.  Or, if they do, it will cost approximately $17.96 per person, and my hopes will also be dashed.  I'm completely over the jacked-up restaurant prices 'round here.

I decided to venture into the wide-world of yeast baking again after my semi-success a few weeks ago.

It has worked out well for me so far.

I was entirely impressed with this recipe.  It worked.  It tasted amazing.

I admit that you do need to have a few hours on your hands in order to make these, but I have tons o' time these days, so that went in my favor.

I will certainly make them again.

This recipe came from the ladies at Our Best Bites.  As someone new to yeast-baking, I found the details and pictures very helpful, so check it out!

I brushed my breadsticks with this concoction of melted butter, Italian seasoning, garlic powder, parsley, oregano, onion powder, and grated Parmesan.  The dipping sauce is jarred spaghetti sauce, pesto, and melted cheeses (mozzarella and Parmesan).

Then I ate them.  And I was happy.   

P.S.  I still really miss the Pizza Hut Buffet.

Whole Wheat White Pizza

Hello, nemesis.

Yeast is the enemy.  I can't ever seem to get it to work for me.  Not in the least little bit.

Attempt #1 failed miserable.  I let that stuff sit for THREE hours.  I got nothing.

Attempt #2 (not pictured) appeared to fail miserably.

I know when I'm beaten.  Off to the store I went for packaged pizza crust.  When I returned, I found pizza dough that had magically risen in my absence.  So much for "quick pizza crust".  An hour and twenty minutes later, I was ready to begin my pizza. 

I'm proud of myself for making my own pizza crust.  That's a new accomplishment and it's something I might never have gotten around to if it weren't for wanting to try new recipes.

I can't even explain in words how delectable this pizza was.  I attribute a lot to the crust, but I think it was the pesto and the Parmesan cheese that made it completely irresistible.  

Who knows?  Maybe you'll see some homemade bread on here one of these days...

 

Whole Wheat White Pizza

Crust:  

One 1/4 oz. packet yeast

1 cup warm water

1 tsp. salt

1 tsp. sugar

1 1/4 cup whole wheat flour

1 1/4 cup all-purpose flour

Olive oil

For Pizza:

1/2 cup Alfredo Sauce (I used this recipe.)

1/4 cup pesto 

1 Roma tomato, thinly sliced

3/4 cup shredded mozzarella cheese

3/4 cup shredded Parmesan cheese

Dissolve the yeast in warm water and add the sugar.  Let sit for about 10 minutes until it's foamy.  (I don't know the definition of "foamy" when it comes to yeast.  Mine looked like this after 12 minutes so I gave it a go.)

Mix the yeast mixture with the rest of the ingredients in a large bowl until well combined.  Remove the dough from the bowl and knead on a floured surface until no longer sticky.

Coat the dough with a bit of olive oil and place in a large bowl.  Cover with plastic wrap and a towel.  Set in a warm place (back of the stove) for an amount of time.
*I say  "an amount of time" because the recipe I found said it should take 5 minutes.  Mine took over an hour.  What can I say..I gave it a shot.  If you're any good at baking with yeast, you shouldn't have a problem.  


Pre-heat oven to 425 degrees.  When the dough is ready, grease a pan with olive oil or Crisco and spread the dough (I used a 12 inch pizza pan).  

Bake for 8 minutes to firm up the crust (Once again, I always do this.  You may not.  It's okay.)


Take out of the oven and spread the Alfredo sauce, then the pesto.  Add the sliced tomato and top with cheese.  Bake for another 10 minutes.  Broil for a few minutes so it gets brown and bubbly.

Veggie Pesto Pizza

Scott bought a jar (yes, a jar) of pesto months ago.  Literally.  Months.  He said we should make pesto pizza.  I put the jar in the cupboard thinking that we will.  Someday.  (I kid you not.  It moved with us from one house to the next.  So that means it was probably purchased in January?  Ugh, it was probably December.)

I can't believe I waited this long to do something with it. 

This is ridiculously good.  Seriously.  If he doesn't get home from work soon...there won't be any left.

This is a simple way to eat some vegetables too.  I thought about using spinach, arugula, or the like...but we don't keep those things on hand.  I used strictly what I had in the crisper and it was perfect.

Veggie Pesto Pizza

1 package of dry pizza crust mix
1/2 cup hot water
1 t. garlic powder
1 t. onion powder
1 t. sugar
1 t. oregano

1/2 cup thinly sliced red onion
1/2 cup thinly sliced mushrooms
1 small tomato, thinly sliced
1/4 cup prepared pesto (i'm sure everyone but me makes their own.  we're buy-the-jar-that-never-goes-bad kind of people apparently.  i'm okay with that.)

1 cup mozzarella, shredded
1/4 cup parmesan, shredded

Mix the dry pizza crust with the spices.  Add the hot water and mix well.  Cover with a towel and place on top of the pre-heating oven.  (this is my method, anyway.)  Let the oven pre-heat to 425 degrees while the dough sits for about 10 minutes.

Meanwhile, in a saute pan, cook the onions over the lowest heat possible in a bit of olive oil for about 10-15 minutes.  They should start to caramelize.  Then add the sliced mushrooms and let them go for another 3-5 minutes. 

When the oven is ready, spread the dough on a pizza pan or baking sheet (i went for the rustic look).  Before you start playing with the dough, grease the pan with Crisco and flour your hands well.  It will be sticky. 

Bake just the crust for about 8 minutes.

Take it out and then spread the pesto on top and layer the onions/mushrooms, tomatoes, and cheeses.

Bake for another 8-10 minutes, then broil for a few more.

Biscuit Puff Pizza

I was in the mood for something new, easy, and different...yet familiar. 

Friday is always pizza night in my mind. 

From the days we would insist on Joey's Pizza for dinner on Friday night...

to making Tomato and Basil Pizza...

to ordering Papa John's online for delivery because I am just. that. lazy. 


Wow.  I miss Joey's. 


But this is good too!  And it has biscuits as the main ingredient!  Such a bonus.

Biscuit Puff Pizza
from Siggy Spice

1 can refrigerated biscuits (I used Pillsbury Grands)
3/4 cup pizza sauce
Toppings of your choice (I went with just pepperoni and mushroom.)
Mozzarella

Use a greased 8x8 pan.  [I don't have an 8x8 pan.  Mine exploded in the oven last year.  Made quite the halibut-y mess.  I use this random purple one that Scott somehow acquired instead.]

Cut each biscuit into quarters.  Place each quarter, pointy end up, in greased pan.  Bake at 375 degrees for about 7-8 minutes, just to get it going and provide a base for your toppings. 

Before the oven

After baking for 8 minutes

Spread your sauce over the top of the partially baked crust.  Add toppings and then cheese. 

Bake for about 20 minutes and then broil for a few minutes to get it nice and golden brown on top.

Tomato Basil Pizza

I can't believe I haven't shared this yet.  It's just plain wrong.  For awhile there, I was making it every week.  It's the first dinner I made when we moved to Alaska.  It was a Thursday night and we were watching Fringe on Hulu as we ate.  So now I always feel the need to make it on a Thursday night.  Maybe when we get our cable hooked up (we're going on a month without) we'll be able to make this pizza and watch Fringe again. 

The secret ingredient is the sugar.  Please don't leave it out, no matter how weird it sounds to you. 

Tomato Basil Pizza

Pre-heat oven to 425 degrees.  Grease a round pizza pan with Crisco.  (Seriously, don't spray it with Pam.  Pam and Crisco are not the same thing and your crust won't be crisp and flavorful if you use Pam.  It will instead be dry and flavor-less on the bottom.)

Crust:
2 packets of dry pizza crust mix
2 T. white sugar
2 t. basil
2 t. garlic powder
1 t. oregano
1 cup hot water

Mix the dry ingredients together, then stir in the hot water.  Cover with a kitchen towel and place on the back of the stove to warm, rise a bit, and blend for about 10 minutes.

Spread the crust on the greased pizza pan.  You might need to flour it a bit in order to roll it out.  BAKE the crust at 425 degrees for about 5 minutes.  This firms it up and is an important step.  No one likes soggy pizza crust.

Tomatoes:
2 Roma tomatoes (Sometimes I only have one and it still works.  Use what you've got.)
1/4 cup of olive oil
1 t. basil
1 t. oregano
1/2 t. garlic powder

Slice the tomatoes and mix in a bowl with oil and spices.
Lay the tomatoes onto the baked crust and then cover with mozzarella, parmesan, and/or both.  (Once again, whatever you've got.)

Bake again at 425 degrees until the crust is browned on the bottom and the cheese is melted on top.  Then, broil for a few minutes until it is brown and bubbly on the top.

 For some reason, I don't have a picture of the baked pizza, but this is a photo of the pizza before it went into the oven.  I should give credit to Justine for this pizza.  She taught Denny how to make it and Denny introduced it to me.  Thank you!

*UPDATED 4/10/11*
A picture of the finished product!