Cookbook Profile

Biscuit Pizza Margherita


Yield 4 to 6 servings
Preparation time 15 minutes
Baking time 20 to 25 minutes


It only takes 15 minutes to mix, roll and top this tasty and attractive pizza and get it in the oven. I like this veersion, using prepared basil pesto, either homemade or from the supermarket, shhredded mozzarella, parmesan, and sliced fresh plum tomatoes, but any of your favorite pizza toppings will work well with this easy-to-make crust

Biscuit Crust:
2 cups Always-Ready Flaky Biscuit Mix
1/4 cup freshly grated Parmesan cheese
2/3 cup milk

1/4 cup prepared pesto
3 ripe plum tomatoes, thinly sliced
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1 tablespoon olive oil, preferably extra virgin

In a medium bowl, combine the biscuit mix and Parmesan. Using a fork, gradually stir in the milk to form a moist but not sticky dough. Allow the dough to rest for 1 minute. Turn it out onto a lightly floured sheet of parchment and press into a round. Roll the dough out into a 12-inch circle. Flute the edges, making a small rim to hold in the toppings. Leaving the crust on the parchment, lift the parchment and place it on a pizza stone or pizza pan.

Spread the pesto evenly over the crust. Arrange the tomatoes on top. Sprinkle with the mozzarella and Parmesan and drizzle with oil. Place the pizza in the cold oven and set the oven temperature to 450 degrees F. Bake for 20 to 25 minutes, until the crust is golden brown. Cut into wedges and serve.


Buy the Book!


Biscuits, Pancakes, and Quick Breads
by Beverly Cox
Stewart, Tabori & Chang
120 recipes, 15 color photographs, 160 pages, Hardcover
US $19.95 CAN $32.00
ISBN: 1-58479-320-1
Recipe reprinted by permission.


Biscuits, Pancakes, and Quick Breads



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This page created September 2004