Delectable Pesto Biscuit Pizza is a breeze to make thanks to canned biscuits. Make Pesto Biscuit Pizza as a snack anytime of the day.
8 refrigerated jumbo biscuits
3/4 cup refrigerated basil pesto
10 cherry tomatoes
1 cup crumbled feta cheese
How to Make It
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.
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I couldn't get one biscuit to roll out to 6 inches. I buy organic and they didn't say jumbo so maybe that was my error but I used two biscuits and just made 4 mini pizza. One per servicing. I thought it was very tasty. Very quick and simple. Other than the rolling out stuff.
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