Prep 45 mins
Cook 30 mins
Single serving pizzas using refrigerated biscuits for the crusts. This is thick crust. For thinner crust use the 4 biscuit size can. (I used Pillsbury Grands low-fat Buttermilk) A RSC #16 entry.
- 118.29 ml fresh basil, chopped
- 236.59 ml part-skim ricotta cheese
- 118.29 ml parmesan cheese, shredded
- 4.92 ml dried oregano
- 2.46 ml garlic powder
- 1 medium sweet onion (Vidalia or Walla Walla)
- 59.16 ml olive oil, divided
- 4.92 ml sugar
- 2 medium portabella mushrooms
- salt and pepper, to taste
- 2 Italian sausages, uncooked (hot or sweet)
- 453.59 g can refrigerated biscuits (8 count)
- 118.32 ml parmesan cheese, shredded
- In small bowl, mix ricotta cheese, chopped basil, oregano, garlic powder and 1/2 cup Parmesan cheese, until thoroughly blended. Set aside.
- Peel onion and slice into rings.
- Heat 1 tbs olive oil in a nonstick skillet over medium-high heat. Add onion slices and saute for about 3 minutes, separating rings as you stir. Stir in sugar and continue sauteing until onion begins to brown, about 10 minutes. Remove from pan into small bowl. Set aside.
- Remove and discard stems from mushrooms and slice caps into 1/4 inch slices, getting about 8-10 slices from each mushroom.
- In same pan used for onions, heat 3 tbs olive oil over medium heat and add mushroom slices. Sprinkle with salt and pepper. Cook about 5 minutes, until mushrooms just begin to give off their liquid. Remove from pan to plate and set aside.
- In same pan, cook the sausages until browned on all sides and cooked through. Remove from heat and cool slightly. Cut them crosswise into 1/4 inch slices.
- Preheat oven to 375°F Lightly coat a large cookie sheet with nonstick cooking spray ( or use 2 small cookie sheets).
- Open biscuits according to instructions on can. Take out 2 biscuits and with one stacked on the other, roll out on lightly floured surface with rolling pin, until 6-8 inches in diameter. Set on cookie sheet. Repeat with remaining biscuits until you have four rounds.
- Divide ricotta mixture among the 4 rounds, spreading it out to cover to within 1/2 inch of edge. Use your fingers for this.
- Divide mushroom slices among the rounds, then the sausage slices, then the onions.
- Sprinkle 2 tbs. Parmesan on each round. Bake for 15-20 minutes, until crusts are done, and toppings are hot. If using 2 cookie sheets, place one on upper rack and 1 on lower rack, and switch them halfway through cooking time. (If making the thinner crust, bake 10-15 minutes).
- Remove from oven and cut each round in half and serve.
I made these for a movie/ pizza night and both of us enjoyed them. I used ground italian sausage rather than links and opted to use premade flatbread instead of the biscuits. I decorated the tops of the pizzas with tiny yellow tomato halves after baking. The filling is creamy and thick. It's an excellent base for the cooked ingredients although a sprinkle of grated mozzarella might be welcome in addition to the parmesan to hold everything on these loaded pizzas. Thank you for sharing your recipe & good luck in the contest! :-)