First of all, Happy New Year, friends! This is officially the first post of 2018 and it couldn’t be more fitting. My friend Joy (Joy the Baker) and I are having a little virtual brunch pizza party going on today. We both made out-of-the-box pizza recipes that are perfect for your next brunch (either together or separately, but preferably together) or maybe just for dinner alone by yourself. I mean who am I to judge? Pizza parties for one are always a good idea in my book, and don’t let anyone tell you different. It’s 2018 and we should be living our lives to the fullest, and if that means having pizza for brunch, then so be it.
Joy made this amazing Supreme Pizza Quiche. You read that right. It’s quiche meets supreme pizza and you’d be crazy not to make it this weekend. Homemade pie crust loaded with sausage, pepperoni, olives, bell peppers, eggs, cheese and pizza sauce. It’s a dream come true, and I mean that completely. I on the other hand, made Pizza Scones. They’re like biscuit meets scone studded with plenty of cheese and pepperoni and of course served with pizza sauce. They’re modeled after these scones, and I can’t express enough just how much you’re going to love them. Give both these recipes a try soon, or when you’re feeling uninspired; they’re sure to make you happy!
This is a quick bread recipe, so you can do it all by hand without any fancy equipment and with no time at all. In a large bowl, combine the flour, salt, and baking powder.
**Tip: One of the easiest troubleshooting when it comes to flat biscuits and scones, is to check your baking powder date. Old baking powder and soda is one of the leading causes of biscuits and scones not rising high enough. If you’ve had yours for a while, replace it!**
Let’s season the dry ingredients and in turn these scones, with some Italian seasoning, garlic powder and a bit of crushed red pepper flakes.
**Tip: If you don’t have Italian seasoning on hand, a pinch of each dried oregano, dried basil, dried parsley, and dried rosemary will do the trick as well!**
Add the very cold diced butter and then work it into the dry ingredients as quickly as possible until the mixture resembles coarse crumbs. You want some large chunks of butter running throughout.
**Tip: You want to work quickly so as to not warm the butter too much with your hands. Bits of cold butter is essential to flaky scones and biscuits.**
So the next thing you want to do is add in the mini pepperoni and shredded mozzarella and then toss to evenly combine. Then you want to add in the heavy cream.
**Note: If you can’t find mini pepperoni just use regular sized and slice them into thin strips!**
Here’s the thing though. When we shot this, I accidentally added the cream first and then I remembered I hadn’t added the pepperoni or cheese, so I added them after. BUT DON’T DO THIS. DO IT THE RIGHT WAY!
Either way, give it stir with a wooden spoon until it mostly comes together into a dough. It doesn’t have to be completely combined, because you don’t want to over work the dough or else you’ll end up with tough scones.
Dump it out onto a lightly floured work surface, and bring together with your hands. Then roll out into a large circle about 3/4 of an inch thick. Cut into 4-inch rounds using a small round cutter, and place on a baking sheet lined with parchment paper. Brush the tops with a simple egg wash.
Then sprinkle the top with some shredded mozzarella and top each with a few more mini pepperoni.
Bake until golden brown all around. Remove from the oven and let cool slightly before serving. I like to serve with some sliced fresh basil on top and with some store-bought pizza sauce on the side for dipping.
The great thing about these scones is that they’re completely versatile. You can flavor them a thousand different ways. Try adding pineapple and Canadian bacon for that Hawaiian pizza or chicken, scallions, red onion and BBQ sauce would be awesome too! Olives and bell pepper will give you that everything pizza taste. Go crazy.
**Tip: Just make sure you don’t over load them too much or else the dough will get too heavy, and if you have wet ingredients, such as pineapple, give them a dry with paper towels before adding them!**
These can be baked off and then frozen for later eating. Just let them cool completely, and then transfer to airtight freezer bags and keep them in there for up to 3 months. Just rewarm in a preheated 350 degree F oven for about 5 to 8 minutes before serving.
Don’t forget to check out Joy’s Pizza Quiche and make both of these recipes soon so we can all have a pizza brunch party together. Let’s not forget the cocktails…what’s brunch without a cocktail? Not one I’d want to be invited to.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon dried chili flakes
- 1⁄2 cup cold unsalted butter, diced
- 1 cup shredded Mozzarella cheese, divided
- ¾ cup mini pepperoni (or ½ cup chopped pepperoni), divided
- 3⁄4 cup heavy cream
- 1 egg, whisked with a splash of water
- 1 cup store-bought pizza sauce
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, Italian seasoning, garlic powder, and chili flakes. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add ½ cup shredded mozzarella and ½ cup mini pepperoni, and toss to evenly combine. Pour in the heavy cream and stir until the dough just comes together, making sure not to over-mix.
- Turn the dough out onto a well-floured work surface and pat or roll out into a large circle, about ¾ of an inch thick. Cut out into 4-inch circles and arrange on the prepared baking sheet. Brush the scones with the egg wash and sprinkle with remaining cheese and top with remaining pepperoni.
- Bake for about 20 to 25 minutes, or until golden brown. Remove from the oven and let cool slightly before serving warm, with the sauce. Enjoy!