More Great Recipes: Appetizer | Biscuit | Vegetable

Pizza Bread

User Avatar
Member since 2006

Serves | Prep Time 5 | Cook Time 17


1 (12 oz.) pkg. refrigerated buttermilk flaky biscuits
Olive oil
1 garlic clove, pressed
1/2 C. tomato, chopped
1/2 tsp. Italian seasoning
1 oz. (1/4 C.) fresh Parmesan cheese, grated

Preheat oven to 400°F.

Separate biscuits in half horizontally to form 20 biscuits.

On 13-inch round baking stone, arrange six biscuits, with edges touching, in circle. Arrange remaining biscuits, edges touching, in another circle around center ring of biscuits. Gently press biscuits together with fingers to seal, leaving outside edges scalloped for petal effect.

Lightly spray biscuits with oil: press garlic over biscuits; spread evenly.

Chop tomato, green pepper and onion; sprinkle evenly over biscuits along with oregano and basil.

Bake 15-17 minutes or until edges are golden brown; remove from oven.

Immediately grate cheese over warm biscuits.

To serve, pull biscuits apart.

Pairs Well With


A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart