We prefer this recipe over regular pizza. Its tomato and pepper topping is irresistible.—Sonia Speh, Gordonsville, Virginia
Total TimePrep/Total Time: 30 min.
- 1 tube (12 ounces) refrigerated flaky buttermilk biscuits
- 1 tablespoon olive oil
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet yellow pepper
- 1/2 cup chopped tomato
- 1/4 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 cup shredded Parmesan cheese
- Split biscuits in half horizontally. Arrange on a lightly greased 12-in. round pizza pan; press dough together to seal the edges. Brush with oil. Sprinkle with peppers, tomato, onion, garlic powder, basil and oregano. Bake at 400° for 15-20 minutes or until crust is golden brown. Cover edges with foil to prevent overbrowning if necessary. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts1 piece: 184 calories, 5g fat (1g saturated fat), 2mg cholesterol, 543mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 6g protein.
Originally published as Pepper-Topped Pizza in Country Woman July/August 1998