Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Delectable Pesto Biscuit Pizza is a breeze to make thanks to canned biscuits. Make Pesto Biscuit Pizza as a snack anytime of the day.
Makes 4 servings
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8 refrigerated jumbo biscuits
3/4 cup refrigerated basil pesto
10 cherry tomatoes
1 cup crumbled feta cheese
Total: 25 Minutes
Preheat oven to 450°. Roll biscuits into 6-inch rounds; place 2 inches apart on 2 parchment paper-lined baking sheets. Spread 1 1/2 Tbsp. refrigerated basil pesto on each round. Cut cherry tomatoes in half; top pizzas with tomatoes. Top each pizza with 2 Tbsp. crumbled feta cheese. Bake 5 minutes. Rotate pans, and switch from top to bottom racks; bake 4 to 5 more minutes or until golden.