Biscuit and Gravy Pizza
If you’re into Alfredo sauce pizzas, this one's for you. White gravy is based mainly off of milk; if you add crumbled breakfast sausage, it’s almost a full pizza by itself. Add a sprinkling of Cheddar, crumble up some already-baked biscuits (leftover, fancy, pre-packaged, any will work just fine), and throw some scrambled eggs or a runny fried egg on the pie after it comes out of the oven. Purists may scoff at a breakfast pizza, but that is 1,000% their loss.
After threatening for months to make a Tuna Helper pizza (I have my limits), Danny and I finally compromised on Hamburger Helper instead. He sautéed onions and mushrooms with the beef stroganoff seasoning packet and added a hefty swirl of sour cream post-bake. The result is hilarious and a little shameful, but it’s oddly addictive. We also tried a cheeseburger variation with great success.
Chicken Cordon Bleu
I used to eat the microwaveable chicken cordon bleus in college since they were a welcome departure from Hot Pockets and instant ramen. Breaded chicken, ham, cheese, what’s not to love? While Swiss cheese tends to be the cheese of choice in most recipes, I prefer Gouda, which is gentler and creamier. One of the best things about this topping combination is that you can make it fancy with nicer cheeses, variations on breaded or fried chicken (chicken tenders work well, surprisingly), and you can substitute the ham with cured pork like prosciutto. I try to add a pop of color, so a sprinkling of fresh parsley makes it look pretty.