For those last-minute meal ideas, have you ever thought of using biscuit dough for a flatbread pizza crust? Inspired by the Deen Brothers, I put together this recipe for a fun grilled individual-sized pizza. So tasty, so quick, and everyone seems to love to make their own flatbread.
It is so easy to roll out the biscuits in advance and have them chilled in the refrigerator before the grilling even starts. Cut up your selection of toppings and have them ready for the guests. I used one 16.3 ounce can of refrigerated biscuits and rolled them in cornmeal to decrease sticking on the grill. The cornmeal also gives the dough a bit of crunch.
Preheat the grill to medium 350-375 degrees and brush lightly with olive or grapeseed oil. Cook the biscuits on one side for 2-3 minutes with the lid closed. Flip them over and add the toppings very quickly, as the biscuits will only need another 3 minutes to be finished.
Close the lid and allow the cheese to melt. All toppings will need to be pre-cooked as the cooking time is very short on these flatbreads.
Topping choices could be: shredded cheese, sliced black or green olives, green onions, white chopped onion, chopped peppers, chopped mushrooms, small cooked bacon pieces, small pieces of pepperoni, cooked ham, chopped hot peppers, pizza seasoning, and many more.
This is a super easy recipe and one that really works. Everyone seems to love these little pizzas. Also, mini pizzas could be cut into 4 pieces and served as appetizers for a summer party. Make them in advance and keep them warm on low heat in the oven until ready to serve, or make them as needed for your guests.
angel food garden 