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Prep 20 mins
Cook 20 mins
You can have this 'pizza' any time of day, breakfast is especially good.
Make and share this Ham and Egg Biscuit Pizza recipe from Food.com.
- 3 red bell peppers (or 1 of each colour) or 3 green bell peppers (or 1 of each colour) or 3 yellow bell peppers, cut into thin strips (or 1 of each colour)
- 1 onion, sliced thin
- 1 cup finely-diced cooked ham
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 3⁄4 cup cold butter, cut into bits
- 3⁄4 cup milk (you may need a bit more)
- 2 cups grated cheddar cheese
- 6 large eggs
- Cook peppers and onion in butter until vegetables are softened; add ham and remove from heat.
- (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.
- Add milk and stir until mixture just forms a dough.
- Gather into a ball.
- On a lightly-floured surface, knead dough 6 times and cut into 6 equal pieces.
- 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.
- Transfer to a buttered, large baking sheet.
- Preheat oven to 425 degrees F.
- Divide cheese among shells and top with bell-pepper mixture, making an indentation in the center.
- Crack and drop an egg carefully into each indentation.
- Bake in middle of oven for 12-15 minutes, or until yolks are just set.
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!!
I made these for Christmas morning and they were a huge hit with everyone. I agree with the other reviewer, not enough room for all the chopped stuff or cheese, I ended up making a second batch of dough and am glad I did but still didn't use all of the veggies and cheese! And I was very generous with the toppings. I would suggest one pepper, half an onion and half the amount of cheese if you make the recipe as written. Dough easy to work with, I didn't roll them out but shaped with my hands and it worked out well after the first one :) Thanks for a great and versatile recipe!
Very delicious! Very easy (I used my home-made biscuit mix and simply added water instead of milk)! My ONLY concern with this recipe is that I don't see how it could make SIX little pizzas....I divided my dough into FOUR parts and they were almost TOO small. I did NOT use as much pepper, onion or ham or cheese as called for...no way would all of that have fit into the "cups" AND an egg too. Next time I will use about 3 cups of biscuit mix to have enough. Otherwise we LOVED these little yummerolas!!! Definitely going into the morning rotation. Would like to try with some other additives, too. KEEPER!!!!