This dish was inspired by Diana Rodman's Lumpy Pan Pizza recipe, and I give her full credit for it, because without her, this recipe would not have happened. Thank you, Diana! :D
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- can (16.3 ounces grands refrigerated flaky biscuits.)
- cup plus 2 tablespoons barilla basil and tomato pasta sauce
- 16 ounce package grated mozzerella cheese
- package pepperoni slices (about 33 pieces)
- teaspoon garlic powder
- teaspoon basil
- teaspoon red pepper flakes
- pinch of oregano
- green onions sliced thin
- can mushroom pieces, drained
Open the biscuits (there will be 10 large flaky biscuits, and separate each biscuit. With cooking shears, cut each biscuit into 4 pieces, cut each of those 4 pieces in half, then cut those pieces in half. You will now have 16 pieces from one biscuit. Continue cutting each biscuit into 16 pieces until all the biscuits are cut. Set aside.
In a medium mixing bowl, add the sauce, garlic, basil, red pepper flakes and oregano. Add one cup of mozzerella cheese and combine with sauce. Add the biscuits to the sauce mixture and toss to mix well.
Spread the sauce and biscuit mixture in an ungreased, medium size pizza pan in an even layer. Add onions, mushrooms, and pepperoni slices. Add one cup of mozzerella cheese, sprinkle evenly over the pepperoni.
Preheat the oven to 375 degrees, bake pizza 30 to 40 minutes, depending on preference of doneness. Serve with parmesan cheese and red pepper flakes if desired. Enjoy!