My friends at Immaculate Baking Company sent me the cutest little care package the other day and it was full of their amazing products including Biscuits, Crescent Rolls & their brand new cookies (oh, we’ll go there soon, don’t you worry).
Yesterday I was going to visit a friend who just had a baby and I wanted to bring an easy dinner that we could reheat at her house and wouldn’t require much fuss. I opened the fridge and saw the Biscuits staring back and me and I knew those little guys were going to help me out. My original plan was to make a simple tomato pie with the amazing heirloom tomatoes I had but then I had a freak out halfway through and had a thought that she didn’t like tomatoes so I threw zucchini on the other half. Turns out I was wrong, but I’m glad it happened because the zucchini was delicious too.
I served it with a side of rosemary mashed cauliflower and a spinach salad.
This is such a versatile recipe, you could use any of your favorite vegetables (tomatoes, zucchini, eggplant, broccoli, squash, etc..) Just remember to slice them thin and if they are a vegetable that takes longer than 15 minutes to roast, you may want to pre-cook them. You can also play around with different cheeses and herbs (thyme, basil, rosemary, oregano, feta, gruyere, cheddar, mozzarella, etc…)
Ok, want to know how to make this baby? Let’s go…
Start by opening the biscuits and forming them into a single circle of dough (it doesn’t matter if its perfect). Sprinkle the counter or pastry board with flour and use a rolling-pin to roll out thinner. Use flour where needed to prevent sticking. You may need to use a combination of the rolling-pin and your hands (stretch like a pizza dough) to get to your desired size.
BEFORE you put the vegetables on, transfer the dough to a piece of parchment paper on a baking sheet. I was stupid and forgot to do this and then I had to maneuver a transfer which ended up dumping half the contents out on the counter. So, you get to learn from my mistakes Aren’t you glad I go through the hard part for you??
After you arrange the vegetables on the dough, sprinkle with salt, rosemary, fresh basil, and crumbled goat cheese.
Fold up the edges and brush with egg whites so that the crust gets all golden brown.
The crust on this was so buttery, and delicious! When I eat pizza, I usually leave the crust behind but this is NOT one that you’re going to want to leave behind. Each piece is so filling so one small pie will feed 3-4 people.
It also reheats very well. Just wrap in foil and reheat in the oven at 275 F for 20-30 minutes.
I’ll definitely be making this one again. It was so easy and holy moly delicious!
WHAT MAKES ME HAPPY:
Unexpected summer days.
Today was so beautiful, it was one last taste of summer before the leaves start to change. My shorts got one more day of wear before going away for the winter!