I enjoy a good breakfast with the works: eggs, bacon, hash browns… However, I don’t always enjoy making that good breakfast, especially first thing in the morning. Even though I know breakfast is the most important meal of the day, coffee and yogurt are as far as I get on most days. That’s why I love recipes like this one! The “crust” of the pizza is made with refrigerator canned biscuits…yep, they’re already made. As a lonely biscuit, they’re not bad. But flatten those babies out and top them with morsels of goodness, and boy oh boy, they are superb! And easy…so easy it’s ridiculous 🙂
I made an individual pizza for each person. A standard can of biscuits contains ten, so it’s easy to make these for a crowd. Don’t need that many? Well, you can buy the smaller can [5 biscuits] as I did, or the unused ones will hold in a plastic baggie for a few days if refrigerated. Since these are individual servings, they can easily be topped to each individuals desire. I went with a Mediterranean flare for this batch.
I topped each flattened biscuit with pesto, one egg, halved grape tomatoes, crisped pancetta, grated Pecorino Romano cheese and fresh cracked black pepper. Delicious! The topping possibilities are endless: egg, sausage [or bacon/ham], cheddar; or maybe egg, spinach, mushroom, onion and Gruyere. Make them to suit your taste buds. They only need to bake for about 15 minutes – relatively fast in my book!
Ingredients for Mediterranean Biscuit Pizzas:
1 can refrigerated biscuits, 5 count [I like the Hungry Jack Grands for the size]
1 Tablespoon pesto
1 dozen [or so] grape/cherry tomatoes
2 ounces crisped pancetta, diced [or substitute bacon]
1/4 cup freshly grated Pecorino Romano cheese
•Preheat oven to 350°F. Line a large baking sheet with parchment paper.
•Flatten, then stretch each biscuit into a 5-inch circle. Place on the prepared baking sheet.
•Spread about 1/2 teaspoon of pesto on each crust, almost to the edge. Top each with 1 egg, 2-3 halved tomatoes and a teaspoon or so crisped pancetta. Grate a tablespoon or so of the cheese on each and top with a bit of black pepper.
•Bake for about 15 minutes, until the egg is set and the biscuit crust is nicely browned.
Enjoy, they’re the perfect excuse to skip the yogurt today…they’re fast, easy and tasty!