PIZZA BUBBLE BREAD RECIPES
BISQUICK PIZZA DOUGH RECIPE - RECIPES.NET
On a hunt for a quick and easy pizza dough recipe? Then, this Bisquick pizza dough, made with 3 ingredients, might be the one!
Provided by Dana
Total Time 1 hours
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Mix Bisquick, flour, and water. Knead and let sit in a covered bowl for ½ hour. Roll dough and place on a baking sheet.
- Brush dough lightly with olive oil. Add toppings. Bake at 475 degrees F for 15 to 20 minutes.
- Serve and enjoy.
PIZZA BUBBLES RECIPE - PILLSBURY.COM
Create some new memories in the kitchen with this easy, cheesy, casserole-style bubble pizza. Featuring everything you love about a casserole, this hassle-free bubble pizza recipe only requires 10 minutes of prep, making it a perfect activity for your favorite kitchen helpers. Teach them how to make bubble pizza with three simple ingredients: Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits, pizza sauce and shredded cheese. This is one comforting dish you'll want to make again and again.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Separate dough into 8 biscuits. Cut each into 6 pieces; place in medium bowl. Stir in pizza sauce to coat. Spoon biscuit mixture evenly into dish.
- Bake 20 to 25 minutes or until light golden brown and center biscuits are baked through.
- Sprinkle with cheese; bake 3 to 5 minutes longer or until cheese is melted. Cut into squares.
Nutrition Facts : Calories 270 , CarbohydrateContent 33 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 9 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 6 g, TransFatContent 0 g
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From jamieoliver.com
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Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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- Preheat the oven to 220°C/425°F/gas 7. Place a pizza stone or a large baking tray in the oven to heat up.
- Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.
- Meanwhile, sieve the flour, xanthan gum and salt into a large bowl, then make a well in the middle. In a separate bowl, combine the egg, 3 tablespoons of olive oil and the remaining milk, then pour it into the well, along with the yeast mixture. Gradually bring the mixture together with a fork until it forms a smooth dough.
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- Meanwhile, make the topping. Pick the basil leaves and set aside, then finely chop the stalks. Peel and finely chop the garlic. Heat a splash of olive oil in a large frying pan over a medium heat, then add the basil stalks and garlic. Cook for a few minutes, or until golden. Pour in the tinned tomatoes, break them up with the back of a wooden spoon, then cook for 5 to 10 minutes, or until thickened. Transfer to a blender along with half the reserved basil leaves, blitz until smooth, then season to taste with sea salt and black pepper.
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