Rather than making pizza dough from scratch, patting out biscuit dough for mini pizzas is a quick, fun shortcut that older kids, like our eleven-year-old niece Lauren, will enjoy joining in on. And the kids can top their own pizzas, too, if they like, piling on the cheese and pepperoni or, if you’ve got a strange kid who likes them like Bobby always did, with sliced olives.

　　

Ingredients

serves 4 to 6 kids

　　One 12-ounce can refrigerated buttermilk biscuits

　　1/2 cup prepared tomato sauce

　　1/2 teaspoon dried oregano

　　2 cups shredded mozzarella (8 ounces)

　　4 ounces thinly sliced pepperoni rounds (optional)

　　1/4 cup grated Parmesan cheese (1 ounce)

　　

Step 1

Preheat the oven to 400°F. Lightly grease a baking sheet.

　　

Step 2

Place the biscuits on the prepared baking sheet and use the palm of your hand to flatten the dough to 1/4 inch in thickness. Divide the sauce evenly among the biscuits, top with a pinch of the oregano, then layer the mozzarella, pepperoni (if using), and Parmesan cheese.

　　

Step 3

Bake until the biscuits are golden and the cheese is melted, about 15 minutes. Allow the pizzas to cool slightly and serve warm.

　　

a bit more, y’all

Step 4

Buy the pepperoni presliced in packages (found in your supermarket’s deli section) to make assembly even easier.

　　

Nutrition Per Serving

Per serving: 500.0 calories

　　110.0 calories from fat

　　12.0g total fat

　　6.0g saturated fat

　　60.0mg cholesterol

　　1650.0mg sodium

　　34.0g total carbs

　　5.0g dietary fiber

　　9.0g sugars

　　61.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.