Tina's Biscuit dough breakfast pizza

Tina Swain


Working on this recipe. Thought it would make a good brunch dish. Next time I will use Colby jack and pork sausage gravy in place of the Alfredo and sub sliced pickled jalapenos for the mushrooms. Then I will try ham instead of bacon and Swiss instead of cheddar. Oh, the yummy possibilities.


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  • 3 c
    all purpose flour
  • 1/2 c
    shortening or lard
  • 3 tsp
    baking powder
  • 1 tsp
  • 1 c
    cold water (aprox)

  • 8
  • 1/4 c
  • I jar(s)
    alfredo sauce
  • 3/4 lb
  • 1 c
    mushrooms, sliced
  • 1 1/2 c
    shredded chedder cheese.

How to Make Tina's Biscuit dough breakfast pizza


  1. Preheat oven along with pizza stone to 450 degrees for 15 minutes.
  2. Cut bacon into 1 inch pieces. Saute until brown and crisp. Remove from pan and place on paper towel to drain. Pour off all but 1 Tbsp of fat.
  3. Sift dry crust ingredients. Cut in shortening or lard. Add cold water until dough holds together.
  4. Roll out dough on a piece of parchment paper until 14 inches or so. Dock with fork (poke holes into the dough with a fork)
    Slide parchment on to pizza peel and then slide parchment and pizza onto pizza stone. Bake 15 minutes
  5. Meanwhile, beat the eggs with the water. Season with salt and pepper. Slowly scramble in sauté pan with the remaining 1 Tbsp of bacon grease until soft scramble and set.
  6. Remove crust from the oven with peel, leaving crust on parchment paper. Spread 1/2 jar of Alfredo Sauce on crust. Top with scrambled eggs, Then top with shredded cheese, mushrooms and bacon pieces. Slide back onto pizza stone and bake an additional 10 minutes or until cheese is melted and bubble.

Printable Recipe Card

About Tina's Biscuit dough breakfast pizza

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Hashtag: #Brunch

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