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EDGE with protein
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Chicken and Veggie Pizza
chicken and veggie pizza
2 cups (500 mL) Bisquick* Mix
1/3 cup (75 mL) very hot water
3/4 cup (175 mL) spinach dip
1 cup (250 mL) chopped cooked chicken
3/4 cup (175 mL) chopped tomato, seeded
1 package (227 g) sliced fresh mushrooms (3 cups)
1 1/2 cups (375 mL) shredded mozzarella cheese
Move oven rack to lowest position. Heat oven to 450ºF. Spray 12-inch pizza pan with nonstick cooking spray.
In medium bowl, stir Bisquick mix, very hot water and 1/4 cup of the spinach dip until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.
Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese.
Bake 12 to 15 minutes or until crust is brown and cheese is melted.
No nutrition information available for this recipe
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