This deep dish biscuit pizza has all of the great flavor of a traditional deep dish pizza made easier with a homemade biscuit dough crust!
Pizza is one of my top four all-time comfort foods (along with macaroni and cheese, peanut butter and jelly, and a burger and fries) – it’s something that I could easily eat enthusiastically every single day. When we have pizza (ordered or homemade) – it’s a relatively thin crust with lots of cheese and pepperoni (and sometimes sausage, too!). However, I always loved deep dish pizza. While there aren’t any places near us that make a great version, I’ve gone the homemade route a number of times, and it’s always a huge hit.
However, sometimes you want a quick pizza, you don’t want to deal with yeast, and you are craving that flaky, wonderful deep dish pizza crust. This deep dish biscuit pizza is the ultimate answer – so easy and bursting with loads of flavor!
Awhile back, I came across a video on Facebook for a biscuit-based pizza and made it the following weekend. I thought it might be a good recipe to have as a quick shortcut, using refrigerated biscuit dough. Unfortunately, I was underwhelmed – I thought the crust was much too bread-y, and I wasn’t a huge fan of the sauce. So, I started to brainstorm some alternatives, and this amazing pizza was the result!
First, I started with a homemade biscuit dough instead of the canned refrigerated version. It just flat-out tastes better, and I didn’t have the issue with feeling like you were eating pizza on top of a massive piece of bread. It’s still a significant time saver over yeast, so win there! Next was the sauce… I went back and used the recipe from my original deep dish pizza recipe because it’s so incredibly good. It turns out to be the perfect consistency every time! I then layered on the usual suspects – mozzarella, pepperoni, sausage and some Parmesan cheese on top for good measure.
I made two of these for dinner on Sunday and they were absolutely devoured. I think there may have been two pieces left? Everyone raved and agreed that it was a heads and tails improvement over my previous deep dish biscuit pizza.
I’m so thrilled to have this easy shortcut for nights when I’m craving pizza but don’t have the time or energy to whip up a yeast-based crust. I just need to stock my freezer with some pizza sauce and I’ll be set!
Make the Crust: Grease a 9x13-inch baking dish; set aside.
In a large bowl, whisk together the flour, baking powder, salt and baking soda until well combined. Add the butter and, using a pastry blender, cut in butter until it's the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).
Transfer dough to a lightly floured surface; gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
Gently shape dough into a rough rectangle about 11x14 inches. Gently transfer the dough to the prepared baking dish and press into the bottom, corners and up the sides. Refrigerate while you prepare the sauce.
Preheat oven to 425 degrees F.
Make the Sauce: Heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.
Bake the Pizza: Remove the dough-lined pan from the refrigerator and sprinkle with the shredded mozzarella cheese. Layer on the pepperoni and sausage, if using. Spread about half to three-quarters of the sauce over the toppings (you can freeze the leftover sauce) and sprinkle with Parmesan cheese. Bake until the crust is golden brown, about 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.