Pesto and Cheese Pizza

pesto and cheese pizza Entree
Pesto and Cheese Pizza
  • Prep 20 min
  • Total 50 min
  • Servings 8


  • 3 cups (750 mL) Bisquick* Mix
  • 2/3 cup (150 mL) very hot water
  • 2 tbsp (25 mL) olive or vegetable oil
  • 4 sticks (1 oz each) mozzarella string cheese, cut in half lengthwise
  • 1/3 cup (75 mL) basil pesto
  • 1 3/4 cups (425 mL) shredded mozzarella cheese
  • 1 1/2 cups (375 mL) 1/8-inch strips yellow, red and green peppers


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  • 1
    Move oven rack to lowest position. Heat oven to 450ºF. Spray 12-inch pizza pan with nonstick cooking spray.
  • 2
    In large bowl, stir Bisquick mix, very hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
  • 3
    Press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal. Bake 6 to 7 minutes or until lightly browned around edges.
  • 4
    Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese. Top with peppers and remaining 3/4 cup cheese.
  • 5
    Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.

  • Variation: For a heartier version, add 1/4 cup diced smoked ham to the pizza toppings.
  • How-To: After you grease the pizza pan, sprinkle it with cornmeal to add crispness to the crust.

No nutrition information available for this recipe

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