Spicy White Pizza

Refrigerator biscuits become pizza dough, the way generations of cooks have leaned on Pillsbury for a fast crust. Separating each biscuit into two layers and pressing them into a 12-inch pan gives a thin, flaky base, somewhere between cracker and bread, that crisps in the oven without the chewy resistance of yeast dough.

The garlic-herb oil is the genius layer. Olive oil mixed with minced garlic, dried oregano, basil, and crushed red pepper flakes acts like sauce. Drizzle it over the crust before the cheese hits, and the oil seeps into the dough as it bakes, perfuming every bite.

No tomato sauce means the cheeses get to shine. The combination of mozzarella for stretch and grated parmesan for sharp saltiness is the classic white pizza formula. Two cups of mozzarella sounds like a lot but spread across a 12-inch crust, it’s the right ratio.

The red pepper flakes deliver the spicy in the name. A quarter teaspoon is a starting point, not a ceiling. Bump up to a half if you want serious fire.

Bake at 350°F (175°C) until the crust is golden and the cheese bubbles. About 20 minutes, give or take.

Pro Tips

• Use flaky-style refrigerator biscuits, not regular biscuits. The flaky variety separates into two layers cleanly. Regular biscuits tear.
• Don’t pre-cook the crust. Eighteen to 22 minutes total is plenty for the biscuit dough to fully bake under the cheese.
• Toast the garlic in the oil over low heat for 1 minute before brushing on the crust for a deeper, mellower garlic flavor.
• Cool 2 minutes before slicing. Hot cheese slides off if you cut too soon.

Variations

• Add sliced fresh mushrooms or thinly sliced cooked Italian sausage as toppings before baking.
• Sprinkle a layer of crumbled feta or ricotta blobs alongside the mozzarella for a deeper cheese profile.
• Drizzle a little hot honey over the finished pizza for a sweet-heat finish.