Ground Meat Pizza

This pizza swaps traditional dough for refrigerator biscuits pressed into a pan, giving you a thick, fluffy crust without any rising or kneading time. The crust gets a head start in the oven before the toppings go on, so it bakes up firm enough to hold everything without getting soggy.

Seasoned ground chicken replaces the usual sausage or beef, keeping things lighter. Italian seasoning and garlic powder give the meat a classic pizza-shop flavor. Mushrooms, onions, and bell peppers add color and crunch under a three-cheese topping of mozzarella, cheddar, and Parmesan.

This is sized for a toaster oven tray, making it ideal for smaller households or a quick personal-size pizza night.

Kitchen Tips

• Press the biscuits firmly together on the bottom and up the sides. Gaps in the crust let the sauce seep through during baking.
• Par-bake the crust for a full 7 minutes before adding toppings. This sets the dough so it crisps up rather than staying doughy.
• Cook the chicken completely before spreading it on the crust. The second bake melts the cheese but won’t cook raw meat through.
• Don’t overload with sauce. A thin, even layer is all you need to keep the crust from getting soggy.

Variations

• Use ground turkey or lean ground beef instead of chicken for a different flavor profile.
• Add sliced olives, fresh basil, or banana peppers with the vegetable toppings.
• Swap the biscuit crust for a tortilla or pita for an even quicker base.