Ingredients:

  • 1 can (16 oz / 453g) refrigerated biscuit dough
  • 2 tbsp (30g) unsalted butter, melted
  • 4 oz (113g) smoked turkey, diced
  • 6 oz (170g) ground turkey sausage, browned
  • 4 large (200g) eggs, lightly beaten
  • 1 cup (115g) sharp cheddar cheese, shredded
  • ½ cup (56g) mozzarella cheese, shredded
  • 1 tbsp (15ml) olive oil
  • 2 stalks (60g) green onion, thinly sliced
  • Fresh cracked black pepper to taste

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat (375°F to 400°F / 190°C to 200°C), ensuring the surface is clean and lightly oiled with 1 tbsp olive oil to prevent sticking.
  2. Unwrap the 16 oz refrigerated biscuit dough and place the individual biscuits on the griddle. Use a spatula to press them down and flatten them, merging them together to form one large, circular pizza base. Brush the top with 2 tbsp melted butter. Cook until the bottom is a deep golden brown gold.
  3. Carefully flip the dough. While the second side sears, immediately distribute the 4 oz diced smoked turkey and 6 oz browned turkey sausage evenly across the surface.
  4. Pour the 4 beaten eggs over the meat and dough, spreading them to the edges. Quickly sprinkle 1 cup shredded sharp cheddar and 1/2 cup shredded mozzarella over the top.
  5. Place a basting dome over the pizza and cook for 3–5 minutes until the cheese is bubbling and the eggs are fully set to an internal temperature of 160°F (71°C).
  6. Slide the pizza off the griddle onto a cutting board. Sprinkle with 2 stalks sliced green onions and black pepper. Slice into 3 wedges and serve immediately.