Using refrigerated biscuit dough cuts down on work, and creates a flaky, buttery crust the entire family will love!
If you’re craving pizza but don’t want to order out, then we’ve got just the recipe for you! Our quick and easy take on this Chicago classic comes together in minutes and will satisfy any craving for this indulgent and savory pie. The trick is to start with a thick layer of cheese instead of pizza sauce, that way the crust cooks perfectly and won’t get soggy.
And speaking of crust, deep dish pizza has a very unique, buttery one. We’re all about saving time where we can, and this is where refrigerated biscuit dough comes in handy. Just open the package, roll it out like pizza dough, and you’ve got a perfectly flaky and buttery crust! Top the whole pie off with a chunky tomato sauce and you’ve got a classic deep dish pizza the whole family will love.
Deep Dish Biscuit Pizza
Serves 6; 20 minutes active; 1 hour inactive
- 2 (28 oz) cans plum tomatoes, drained
- 2 (16 oz) packages refrigerated biscuit dough
- 1 pound ground Italian sausage, cooked and drained of fat
- 1 (8 oz) package pepperoni slices
- 1 (8 oz) package low moisture mozzarella, thinly sliced
- 1 cup shredded parmesan
- 1 cup shredded Italian cheese blend
- 2 tablespoons Italian seasoning
- salt and pepper, to taste
- Preheat oven to 375º F and liberally grease casserole dish with nonstick spray.
- Open biscuit dough. Roll out to create a pizza crust and place in baking dish (make sure it extends up the sides of dish).
- Layer mozzarella slices evenly on top of crust, followed by pepperoni and sausage.
- In a large bowl, crush the plum tomatoes with a fork, then stir in parmesan, Italian seasoning, salt, and pepper.
- Spread tomato sauce evenly over pizza, then sprinkle with Italian cheese blend.
- Bake for 1 hour, or until dough is cooked through and cheese is bubbly.
- Serve hot and enjoy!
Recipe adapted from Smart School House