Flatbread Pizzas
Prep Time
15mins
Time to Table
30mins
Servings
8
Ingredients
- 1 cup Daisy Sour Cream
- 1/3 cup grated Parmesan cheese
- 6.5 ounce jar marinated artichoke hearts, drained and chopped
- 16.3 ounce package refrigerated large flaky biscuits (8 biscuits)
- 2 cups finely shredded Italian cheese blend
- 2 Roma tomatoes, thinly sliced
- 1 tablespoon fresh thyme leaves
Ingredients
- 1 cup Daisy Sour Cream
- 1/3 cup grated Parmesan cheese
- 6.5 ounce jar marinated artichoke hearts, drained and chopped
- 16.3 ounce package refrigerated large flaky biscuits (8 biscuits)
- 2 cups finely shredded Italian cheese blend
- 2 Roma tomatoes, thinly sliced
- 1 tablespoon fresh thyme leaves
Directions
- Heat the oven to 400 degrees. Arrange the oven racks in the center and upper third of the oven. Spray 2 large cookie sheets with cooking spray.
- Mix the sour cream, Parmesan cheese and artichoke hearts in a medium bowl.
- Remove the biscuits from the package and on work surface, press each into 5 1/2-inch round. Place the biscuits 2 inches apart on the cookie sheets. Press out again if the dough shrinks back.
- Top the biscuits evenly with 1 1/2 cups of the Italian cheese. Spread evenly with the sour cream mixture. Top with tomatoes, thyme, and remaining 1/2 cup of the shredded cheese.
- Bake for 10 to 13 minutes or until deep golden brown and the topping is bubbly, switching positions of cookie sheets half way through baking for more even browning.
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