Snack Pizzas

Refrigerator biscuits are the secret weapon. Flatten each round into a 4-inch disk and you have an instant pizza crust that crisps on the bottom and stays fluffy on the inside, no kneading or rising required.

The tomato paste base is what makes these pop. It’s thicker and more concentrated than pizza sauce, so the biscuits don’t go soggy under the toppings. Stirring oregano right into the paste means the herb flavor bakes into the sauce instead of burning off the surface.

Sharp cheddar gives more flavor punch than the usual mozzarella at this size, which is what these little pizzas need. With only 8 minutes in the oven, every ingredient has to carry its weight.

Great for after-school snacks, party platters, or sliding onto a game-day spread.

Kitchen Tips

• Press the biscuits thin or they puff up like rolls instead of staying flat. A 4-inch disk should look almost too thin to work.
• Pat the chopped mushrooms dry before adding. Excess moisture turns the cheese watery and the crust soft.
• Watch the last 2 minutes closely. Biscuit dough goes from golden to too-brown fast at oven temperature.
• Cool for a minute before lifting off the sheet so the crust sets and the cheese stops sliding.

Variations

• Swap cheddar for mozzarella and add a few slices of pepperoni for a classic kid-friendly version.
• Stir crushed red pepper into the tomato paste for an adults-only kick.
• Add chopped olives, roasted red pepper, or crumbled cooked sausage to upgrade the topping game.