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Pesto and Cheese Pizza
pesto and cheese pizza
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
Move oven rack to lowest position. Heat oven to 450ºF. Spray 12-inch pizza pan with nonstick cooking spray.
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.
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.
Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese. Top with peppers and remaining 3/4 cup cheese.
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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