These pizza inspired biscuits are perfect for your next party.
For the biscuits, preheat oven to 180°C. Line two large baking trays with baking paper and lightly dust with flour. Combine butter, sun dried tomatoes, oregano, salt and pepper in a stand mixer and beat for 3-4 minutes. Slowly add flour until a dough forms. Add egg and beat slowly until incorporated. Fold and knead flour kept aside to bring to soft dough. Add ham and cheese mix through dough and mix with a wooden spoon. Turn dough out on lightly floured surface and knead using your hands. Break dough in half and form portions into discs of about 200x30mm and cling wrap before chilling in the fridge. Remove from fridge, remove cling wrap and roll between 2 sheets of baking paper to achieve 4-6mm thickness. Cut off 250mm (10”) rounds from the biscuit dough, reusing and re-rolling leftovers if needed and carefully move to floured baking trays. Indent each circle with an 8” round cake tin to make ‘the crust’.
For the garnish, in a small bowl lightly whisk egg white, add paprika and slowly whisk in water. Brush egg/water onto biscuit base and garnish with onion salt, garlic granules, ham and grated cheese. Cut circles into 10 equal pieces (like a pizza) and separate from each other about 5mm. Place tasty cheese stick along the indentations and fold crust over the top. Brush crusts with egg wash. Bake for 15-20 mins or golden on the edges, remove tray from oven. Using a large spatula, transfer the biscuit rounds to serving ware.
For the olive pesto, blitz all ingredients (adding oil last slowly for consistency) for the olive pesto with a stab mixer until smooth. When biscuits are cool enough, pipe small dollops of olive paste onto pizzas in various places.
Nutritional analysis per serving (26 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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