Faster than a speeding pizza dude. Using a non-yeast biscuit dough you can make this with common pantry ingredients. Have this biscuit deep dish pizza tonight with these quick and easy photo instructions.
Preheat oven to 400° convection or 425° conventional.
Start with four tablespoons butter and microwave until melted. About 20 seconds.
Combine two cups flour, one tablespoon baking powder, one teaspoon salt. Add ¾ of the melted butter and one cup milk. Mix until combined. Do not over mix.
Bush a 9-inch round pan with the melted butter.
Pat the dough into the pan. Brush with butter and pat the dough more and up the side of the pan some.
Fill with toppings of choice. I just did pepperoni. You need about ¼ cup of sauce and 1 cup of mozzarella cheese.
Bake until golden brown. 18-20 minutes.
I make this more as a thick crust pan pizza but make it the way you want.
I have set this recipe size to a 9-inch round or a 6X9 baking dish.
You can adjust it up to a 12-inch round or 9X13 rectangular pan by increasing the recipe by 50%. That is easily done by adjusting the number of servings above.
You could increase to a 15-inch round pan by doubling the recipe but you will have a thinner crust.
This uses very little sauce so I generally use jarred sauce.
You can use my homemade sauce: One 6 oz can of tomato paste and 6 oz water. 1 teaspoon salt, ½ teaspoon pepper, 1 clove garlic, about half a small chopped onion, and 1 teaspoon oregano. A pinch (¼ teaspoon) crushed red pepper (optional.) This will make 12 oz. and you only need 2 oz. But it does freeze well.
Toppings are up to you.
Nutrition includes cheese and sauce but no other topppings.
Good refrigerated for 2-3 days or frozen for 2-3 months.
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