Homemade pizza can come together quickly with a biscuit crust and a chicken and alfredo style topping. It’s like chicken and biscuits in pizza form.
Friday is our typical pizza night. Oh, for awhile I switched to French Fridays, but old habits die hard. Friday just screams pizza to me.
Now when I say Pizza Night, I mean homemade pizza. It’s rare that we get pizza from somewhere other than my kitchen. For awhile Costco was the thing, but even that lacks luster now. My people are conditioned to homemade now.
But, some Friday afternoons I’m just too lazy to make the dough or I simply run out of time. We got through two batches a week of regular pizza dough these days, so freezing the dough isn’t efficient either. Pita bread pizza works as does French Bread Pizza, but those crusts aren’t as economical as homemade. That’s when biscuit pizza comes to save the day.
Chicken And Biscuit Pizza
I’ve been making a biscuit crust off and on for the last year or so. It’s a different texture than traditional dough, but it’s still yummy. And it comes together in less than 30 minutes. This version features a chicken and gravy topping that is supper delicious.
Winner, winner, chicken dinner.
Try pizza this way soon. You can thank me later.
Tools I use for this recipe:
9×13 Pyrex pan
Ergo Chef chef’s knife
nonstick skillet
Ergo Chef cooking tongs
box grater for cheese
stainless steel mixing bowls
Chicken and Biscuit Pizza
Ingredients
For chicken
- 6 tablespoon olive oil
- ½ lb chicken tenders
- ½ teaspoon garlic powder
- ½ teaspoon Italian Seasoning Mix
- salt
- black pepper
For sauce
- 2 tablespoon unbleached, all-purpose flour
- ¾ cup milk
For biscuit crust
- 2 cups unbleached, all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup buttermilk
Pizza toppings
- 2 roma tomato chopped
- ¼ red onion sliced
- 2 cup mozzarella cheese (shredded)
- fresh basil (chopped) for garnish
Instructions
- Preheat the oven to 400°F. Grease a 9 x 13-inch baking pan with nonstick cooking spray.
- In a large nonstick skillet, heat the 2 tablespoons oil. Add the chicken and season with the garlic powder, Italian herbs and salt and pepper to taste. Cook the chicken until cooked through, about 5 minutes. Remove the chicken from the pan.
- Add the 2 tablespoons flour to the drippings in the pan and stir well to combine. Over low heat, cook the roux until bubbly. Slowly whisk in the milk and cook until thickened. Season the white sauce with salt and pepper to taste.
- In a large bowl, whisk together the 2 cups flour, the baking powder, and the ONE teaspoon salt. Add the olive oil and the buttermilk, stirring gently until just combined. Pat this mixture into the bottom of the prepared pan.
- Chop the chicken into bite-sized pieces.
- Spread the white sauce over the biscuit dough. Sprinkle the chopped chicken, chopped tomatoes, and red onion to taste. Sprinkle the cheese over all.
- Bake the pizza for 12 to 15 minutes. The crust will be cooked through and the toppings will be golden. Sprinkle the chopped basil over the top before slicing and serving.
Notes
Nutrition
deborah
I make similiar things for my family – our bubble up pizza is cheap biscuits (that come in the roll) as a crust with pepperoni, sauce and cheese. Our chicken biscuit casserole is leftover chicken mixed with cream of chicken soup and a bag of mixed frozen veggies. You top this with a bag of grated cheddar then dot the whole casserole pan on top with the cheap biscuits than come in a roll and bake at 350 until bottom is bubbling and biscuits are golden. It is cheap, easy and really good.
Susan
I think my husband will like this as long as I call it something other than pizza — he’s rather a purist.
Jessica Fisher
Ha! Yes, call it Chicken and Biscuit Bake. 🙂
Belinda
I would never have thought of making a white sauce pizza topping … but this sounds amazing!! Going to have to try it this Friday!
Jessica Fisher
It comes together really quickly and tastes great!
Courtney
This looks delicious – can’t wait to try it! I make a traditional pizza crust that does not require a rise (it’s very similar to the recipe posted above by Jodie).
Jodie
I use this recipe, and it works great! Although chicken biscuit pizza sounds delicious.
http://m.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/?page=0
Jessica Fisher
Thanks for the tip!
Alison
Looks great! We will definitely try this. It looks much easier than my chicken pot pie (with a biscuit crust).
We do pizza night every Friday, too. We have 7 kids and two adults who eat real food (the twins just nurse, lol), so I make two double batches of pizza dough in the food processor. I do it right after lunch. Dd 15, can now make the pizzas on her own I after I have preped the dough! I love pizza Friday’s because I never have to think about the dreaded “what’s for dinner” question ha ha!
Jessica Fisher
I should think about delegating pizza night! I never thought about that!
Melissa
This certainly my looks awesome! Just wondering why the crust on a traditional crust is time prohibitve? Is it the rising? The crust I use is from an old Parents magazine and doesn’t require a rise and double easily.
Jessica Fisher
I typically like to let my pizza dough rise for 60 to 90 minutes. I’d be curious to try yours out!