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:
Chicken and Biscuit Pizza
- 6 tablespoon olive oil
- ½ lb chicken tenders
- ½ teaspoon garlic powder
- ½ teaspoon Italian Seasoning Mix
- black pepper
- 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
- 2 roma tomato chopped
- ¼ red onion sliced
- 2 cup mozzarella cheese (shredded)
- fresh basil (chopped) for garnish
- 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.