Egg Pan Hawaiian Pizzas
Ingredients
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nonstick cooking spray
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1 can refrigerated flaky biscuit dough
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3 tablespoons pizza sauce
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½ cup shredded mozzarella
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¼ cup Canadian bacon
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3 tablespoons crushed pineapple
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flaky sea salt
Tools
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measuring cups
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measuring spoons
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spatula
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spoon
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plastic wrap
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June Oven
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June Egg Pan
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425℉ on the Bake cook mode using the button below.
June Oven
Prepare the June Egg Pan
Lightly spray the June Egg Pan with nonstick cooking spray.
nonstick cooking spray
June Egg Pan
Form the pizza bases
Separate the biscuits from the tube of biscuit dough. Take one biscuit and gently stretch it until it’s about 5” wide. If the dough is not stretching easily, lightly cover with plastic wrap and let the biscuit dough sit for about 10 minutes at room temperature. Place the stretched dough into a well of the egg pan, stretching it further if needed to reach the top of the wells. Repeat until all 6 wells are lined with biscuit dough. Reserve the remaining biscuits for another use.
1 can refrigerated flaky biscuit dough
plastic wrap
Add the pizza sauce
Spoon about 1½ teaspoons of pizza sauce onto the dough in one well. Spread the sauce over the dough, leaving about ½” ring of dough uncovered at the outer edge. Repeat in the remaining 5 wells.
3 tablespoons pizza sauce
measuring spoons
Add the cheese and toppings
Sprinkle the cheese evenly over the pizza sauce, followed by the Canadian bacon and pineapple. Divide all toppings evenly over the 6 wells.
½ cup shredded mozzarella
measuring cups
3 tablespoons crushed pineapple
¼ cup Canadian bacon
Bake the pizzas
Transfer the pizzas to the middle shelf of the oven and bake 11 minutes, until the crusts are golden and the cheese is bubbling.
Cool and serve
Remove the pizzas from the oven and allow them to cool 1 minute in the egg pan. If desired, lightly drizzle the pizzas with olive oil, and sprinkle flaky sea salt to taste. Use a rubber spatula to lift the pizzas from the egg pan and serve immediately.
flaky sea salt
extra-virgin olive oil
spatula