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Mediterranean {Breakfast} Biscuit Pizza

A Bistro Breakfast: Biscuit PizzaI 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 🙂

A Bistro Breakfast: Biscuit Pizzas

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.

bistro eggs & biscuits

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
5 eggs
1 dozen [or so] grape/cherry tomatoes
2 ounces crisped pancetta, diced [or substitute bacon]
1/4 cup freshly grated Pecorino Romano cheese
black pepper

•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!

bistro eggs & biscuits


  1. Pingback: Mediterranean Biscuit Pizza Breakfast | Chef Doru's Blog

    • Lots of pizza is always a good idea in my opinion! I bet those out of the ‘Bartolini kitchen’ are superior 🙂 These biscuit crusted pizzas are perfect for breakfast!

  2. That looks awesome, Nancy. I might steal this idea of yours. Breakfasts tend to be a hurried affair in my house, and this one seems simple enough to make, yet so tasty and fancy looking. Btw, Nancy, I would love it if you can join us for Fiesta Friday. It’s a blog party I recently started. Would really appreciate you coming! Please say you will! XOXO

    • Thank you Angie…steal away, please! I’ve almost joined your Fiesta Friday a 1/2 dozen times. I just wasn’t sure my tech skills were up to it…as I’m still a blogger in training!

      • There’s nothing to it, Nancy. I’m still in training myself. All you need to do is link your post to my blog (either the current Fiesta Friday or my home page), then visit the current Fiesta and click on the button. Right now the button is my gravatar (pineapple flower) but I’m making a new one. When you click on that button, it will bring you to a page where you can link a thumbnail photo of your post. That’s it! Easy peasy! Now, no excuse! Lol…

  3. Pure genius.. When I saw the first photo with the raw egg cracked on top I thought to myself “oh no she di-int.. Oh yes she did… I’m so glad she did!!” This looks so delicious.. You’re making me want to run out and buy the ingredients right this minute.. LOVE this! 🙂

  4. Wow, that looks like another recipe I may have to try. Never thought to use biscuits as pizza dough. Those sound good. Does the egg pretty much cook all the way through that way or is it somewhat runny?

    • Thank you, the biscuit works really well as the crust! And yes, the egg [white] cooks through completely. I, absentmindedly, left these in the oven about 17 minutes and the yolk set too. Not what I was looking for, but still great. I think 15 minutes is the magic number.

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