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CHILI-CHEDDAR BISCUIT PIZZA

 As with any pizza, this one is better with toppings. I liked shredded lettuce, sliced kalamata olives or green onions, chopped red onions, diced tomatoes or avocados, and sour cream, or you can add a little more chili or your favorites. Do start with making your chili, and while it simmers, stir up the dough. You'll then be set to put the pizza together and bake it.
Course: Main Course
Cuisine: American
Servings: 10
Author: More Time at the Table

Ingredients

  • 3 tablespoons olive oil divided (2 for the chili and 1 to brush on the dough)
  • 1 each: large onion and red bell pepper diced
  • 2 cloves garlic minced
  • 1/4 teaspoon Crushed red pepper
  • Chili Powder
  • Fresh ground black pepper
  • 2 pounds ground lean turkey
  • 2 teaspoons ground cumin
  • 28- ounce can crushed tomatoes
  • 6- ounce can tomato paste
  • 1/2 cup each: dry red wine + water
  • 2 tablespoons each: Dijon-style mustard and fresh lemon juice
  • 2 teaspoons dill weed
  • 1 teaspoon each: kosher salt and granulated sugar
  • 1 can drained and rinsed pinto or black beans
  • Cheddar biscuit dough recipe below
  • 1 tablespoon olive oil
  • 2 cups grated extra-sharp cheddar 2 ounces
  • 1 teaspoon oregano
  • Toppings: chopped onions sliced kalamata olives, diced tomatoes or avocados, shredded lettuce, sour cream or as desired

Instructions

MAKE THE CHILI:

  • Heat a 6-quart stock pot or sauté pan over medium flame for a minute or two; drizzle in the olive oil. Let sit another minute until hot (shimmering) and add the onion, pepper, and garlic. Stir in the crushed red pepper, a tablespoon of chili powder, and 1/2 teaspoon black pepper. Stir and cook 7 or 8 minutes until the vegetables are soft. Add the turkey, breaking it up well  and season with the cumin along with another tablespoon of chili powder. Cook, stirring regularly, until meat is browned and there is no pink showing. Stir in the tomatoes and tomato paste, wine and water, the Dijon-style mustard, lemon juice, dill weed, salt, sugar, and drained beans. Reduce heat to medium-low and let simmer 15 minutes or so, stirring often, until the wine has cooked down and the sauce is thick. Turn off the heat and cover until needed.

PAT THE DOUGH INTO A GREASED PAN, BAKE. ADD CHILI+CHEESE, BAKE AGAIN:

  • Grease a rimmed sheet pan (18"x13") well. Turn the biscuit dough out onto the pan and divide it into several pieces, scattering them evenly. Using floured hands, press and pat the dough into the pan so it is as level as possible; it should be around  or a little more than a 1/2-inch thick.  Make sure you press the dough up the sides of the pan a half-inch or so, too. Brush dough all over with the tablespoon of olive oil. Bake ONLY the dough for 20 minutes, pressing it down with a spatula and reversing pan half-way through the baking time to make sure the crust bakes evenly. Remove from oven. Ladle 4 cups of the chili over the dough and spread evenly. Sprinkle with the 2 cups of cheddar. Grind a few grinds of black pepper over all and sprinkle with the teaspoon of dried oregano. Bake for another 10 minutes or until the cheese is well-melted. Don't over bake. Let rest 5 minutes. Cut into squares or rectangles; garnish as you like. Spoon on a little of the extra chili over the slices, if desired. Serve hot.

Notes

copyright Alyce Morgan, 2018. All rights reserved.