Ham and Egg Biscuit Pizza

READY IN: 40mins
Recipe by evelynathens

You can have this 'pizza' any time of day, breakfast is especially good.

Top Review by sugarpea

Wonderful, wonderful, wonderful! All the ordinary breakfast ingredients, but put together this way-so creative, not to mention delicious. The pastry was sooo tender and easy to work. There was no mention of the baking powder in the ingredients list, so I tried 1 tsp for 1/2 a recipe and that seemed fine. The filling could be very versatile, but it was great as written. I did add some asparagus, just because I had it. I was a little confused about what I was supposed to do with the pizza edges. I pulled them up and crimped every 1" or so to keep the edge vertical. I doubt that's what I was supposed to do, but it seemed to work. I actually giggled when I took them out of the oven and discovered those crimped edges had laid right down and formed a typical pizza edge that was cooked through and flaky. The eggs baked perfectly in the recommended time and looked soooo pretty in the center of these delightful little pizza biscuits. This is a GREAT dish!!

Ingredients Nutrition

Directions

  1. Cook peppers and onion in butter until vegetables are softened; add ham and remove from heat.
  2. (may be made 1 day in advance) Make dough: Sift together flour, baking powder and salt; add butter and blend until it resembles coarse meal.
  3. Add milk and stir until mixture just forms a dough.
  4. Gather into a ball.
  5. On a lightly-floured surface, knead dough 6 times and cut into 6 equal pieces.
  6. Roll each piece into a 7 inch round, form a ½ inch high rim on each round by turning edge of dough up and pinching until shell measures 5 inches.
  7. Transfer to a buttered, large baking sheet.
  8. Preheat oven to 425 degrees F.
  9. Divide cheese among shells and top with bell-pepper mixture, making an indentation in the center.
  10. Crack and drop an egg carefully into each indentation.
  11. Bake in middle of oven for 12-15 minutes, or until yolks are just set.

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