Biscuit Pizza Crust

I don’t approve of non-yeast leavening in pizza crusts for actual pizza. While this recipe has yeast, there’s no time for it to really rise, and the lion’s share of the leavening is actually coming from the baking powder in the biscuit mix. But this could be good for a fruit pizza (sort of a strawberry shortcake in wedges) or for a self-consciously southern pizza, topped with sausage gravy and extra-cheesy cheese grits.

From a box sold in Columbiaville, Michigan.

Biscuit Pizza Crust

1 pkg. dry yeast
3/4 c. warm water
2 1/2 c. pkg. biscuit mix
olive or salad oil

Soften yeast in warm water (110 deg.) Add biscuit mix; beat vigorously for 2 minutes. Dust surface with biscuit mix, knead dough till smooth (25 strokes).

Divide dough in half and roll each piece into a 12″ circle. Place on greased pans; crimp edges.

Brush dough with oil. Fill with desired toppers. Bake at 425 deg. for 15 minutes.

Makes two 12″ pizzas.

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