Too Easy: Biscuit Pizza

Recipe Note

Recipe Note

Why use canned biscuit dough instead of pizza dough?

This is the "Too Easy" series — canned flaky layers biscuit dough is the ingredient that makes this recipe accessible in under 15 minutes total. More importantly, biscuit dough behaves well at 450°F in the Wood Fired Oven: it crisps on the bottom, puffs slightly at the edges, and cooks through in 4–5 minutes without burning. Pizza dough at the same temperature requires more management — it needs to be pre-fermented, stretched carefully, and watched more closely. Biscuit dough is more forgiving and produces a result that's genuinely good, not just functional.

What does rolling the biscuits to 6" actually do?

Canned biscuits out of the tube are roughly 3 inches in diameter and significantly thick. Rolling to 6" thins them to a more pizza-like thickness and increases the surface area so the toppings distribute properly. A biscuit left at original thickness will take longer to cook through at the center and won't develop the crispy base this recipe relies on. Use a lightly floured surface and a rolling pin — the dough is pliable and takes less than 30 seconds per biscuit to reach 6".

Can I add different toppings beyond these two variations?

Yes — the biscuit base handles any combination that would work on a standard pizza, with one constraint: keep wet toppings minimal. Too much sauce, fresh tomato, or high-moisture cheese will prevent the base from crisping at the center. The cream cheese base on the prosciutto version works precisely because cream cheese is low-moisture; the Urban Slicer sauce on the pepperoni is thick enough to stay put. Avoid watery fresh vegetables unless you've patted them very dry first.

Do I need the Wood Fired Oven attachment, or can I use the pellet grill without it?

The Wood Fired Oven attachment is what produces the concentrated 450°F radiant heat that cooks the biscuit bases in 4–5 minutes. Without it, the pellet grill at 450°F will still cook the biscuit pizzas, but more slowly and with less browning on the base. You can also cook these on a preheated pizza stone in the grill or in a conventional oven at 450°F — preheat the stone for 30 minutes first so the base gets bottom heat immediately on contact.

Can I make these indoors?

Indoor cooking rating: 5 out of 5 — Perfect for indoor or outdoor cooking. A preheated pizza stone or cast iron skillet in a 450°F oven replicates the cook completely. Preheat the stone for 30 minutes, slide the assembled biscuit pizzas onto it, and check at 4 minutes. The results are essentially identical to the Wood Fired Oven version — this is one of the most naturally indoor-friendly recipes in the Too Easy catalog.

Recipe Highlights

• Flour the Pizza Peel Before Loading: The direction to place assembled biscuit pizzas on a floured pizza peel before transferring to the oven is critical. Unfloured, the raw dough will stick to the peel and fold or tear when you try to slide it off onto the oven floor. Dust the peel generously with flour or semolina before the first pizza goes on, and give it a gentle shake before launching to make sure it slides freely.

   

• Tear the Mozzarella, Don't Slice It: The pepperoni pizza calls for "torn chunks" of fresh mozzarella rather than slices. Torn pieces melt unevenly and create pockets of pooled cheese rather than a uniform flat layer — that irregular melt is what produces the visual appeal of a proper pizza and allows the pepperoni to sink into the cheese as it cooks. Sliced mozzarella melts too uniformly and can create a dense, chewy layer.

   

• Rotate at the 2-Minute Mark: The direction to pull and rotate at 2 minutes is specific to the Wood Fired Oven, where heat is most intense at the rear and near the burner. A biscuit pizza left without rotation will have a charred back edge and an underdone front edge within 4–5 minutes. Rotate 180 degrees at the 2-minute mark and finish for 3 more minutes — by then the full circumference of the base should be evenly browned.

   

• Add Chile Crunch and Hot Honey at the Table, Not in the Kitchen: Both finishing ingredients degrade quickly on a hot surface. Colonial Chile Crunch loses its crunch within 60–90 seconds on a hot biscuit pizza. Reida Hot Honey caramelizes and becomes sticky rather than flowing if applied too early. Set them on the table and let people add their own immediately before eating — or drizzle at the last second right before serving so the pizzas don't sit with the finishers on them.

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