July 24, 2013
July 24, 2013
Here’s a different kind of pan pizza – one you can pull apart and eat with your fingers.
Chunks of biscuit dough tossed with tomato sauce and cheese – add any other pizza
ingredients you like – puff up as they bake in a pan. The recipe is easily doubled;
bake in a 9×13-inch pan or casserole dish if you have more mouths to feed.
1 1/2 cups (375 ml) all-purpose
flour, or half all-purpose, half
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) salt
1 cup (250 ml) whipping cream
1 cup (250 ml) tomato sauce or
1/2 cup (125 ml) pesto
2 cups (500 ml) grated mozzarella
1/4 cup (60 ml) freshly grated
Preheat the oven to 400°F.
In a medium bowl, stir together the
flour, baking powder and salt. Add
the cream and stir just until the dough
comes together. Turn out onto the
countertop, knead once or twice, and
pat out about an inch thick.
With a sharp knife, cut the dough into
1-inch squares and place in a large
bowl. Pour the tomato sauce and half
the mozzarella overtop and gently
toss to coat. Scrape out into an 8-inch
cast iron skillet, or a greased cake pan
or pie plate.
Top with remaining mozzarella and
Parmesan cheese and bake for 25–30
minutes, or until puffed and golden.
16.5 g fat (10.5 g saturated fat,
4.8 g monounsaturated fat,
1 g polyunsaturated fat), 58 mg cholesterol,
42.4 g carbohydrate,
15 g protein, 3.9 g fibre.
Originally published in ParentsCanada magazine, August/September 2013.