Bubble Bread Pizza

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat the oven to 200°C (400°F).

   Ca. 5 min.

2. 2

   Lightly grease a 12-inch pizza pan or a round baking sheet with the olive oil.

   Ca. 1 min.

   Kokkens note: You can also use cooking spray if you prefer.

3. 3

   Sprinkle the cornmeal evenly over the greased pan to prevent sticking.

   Kokkens note: This also adds a nice crunch to the bottom crust.

4. 4

   Separate the canned biscuit dough into individual biscuits.

   Ca. 1 min.

5. 5

   Using kitchen shears or a knife, cut each biscuit into four equal pieces.

   Ca. 2 min.

   Kokkens note: Kitchen shears make this task quick and clean.

6. 6

   Place all the biscuit pieces into a medium mixing bowl.

7. 7

   Pour the pizza sauce over the biscuit pieces and toss gently to coat them evenly.

   Ca. 1 min.

   Kokkens note: Use a spatula to avoid tearing the dough pieces.

8. 8

   Arrange the sauce-coated biscuit pieces in a single layer on the prepared pan, forming a rough 8-inch circle.

   Ca. 1 min.

   Kokkens note: Don't worry about making it a perfect circle; a rustic shape is fine.

9. 9

   Sprinkle the shredded mozzarella cheese evenly over the top of the dough.

   Ca. 1 min.

10. 10

    Bake for 15 minutes, or until the dough is puffed and golden and the cheese is melted and bubbly.

    Ca. 15 min.

11. 11

    Let the bubble bread rest on the pan for a few minutes before serving.

    Ca. 5 min.

    Kokkens note: This allows the cheese to set slightly, making it easier to pull apart.