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Very Veggie Pizza Pie
very veggie pizza pie
1 package (227 g) sliced fresh mushrooms (3 cups)
1 cup (250 mL) sliced zucchini
1 medium pepper, sliced
1 clove garlic, finely chopped
2 cups (500 mL) Bisquick* Mix
1/4 cup (50 mL) process cheese sauce (room temperature)
1/4 cup (50 mL) very hot water
1/2 cup (125 mL) pizza sauce
3/4 cup (175 mL) shredded reduced-fat mozzarella cheese
Heat oven to 375ºF. Spray baking sheet with nonstick cooking spray.
Spray large skillet with nonstick cooking spray; heat over medium-high heat. Add mushrooms, zucchini, pepper and garlic; cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Set aside.
In medium bowl, stir Bisquick mix, cheese sauce and very hot water until soft dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick to coat. Knead about 5 times or until smooth.
On baking sheet, roll or pat dough into 14-inch round. Spread pizza sauce over dough to within 3 inches of edge. Top with vegetable mixture. Sprinkle with mozzarella cheese. Fold edge of dough over mixture.
Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly.
No nutrition information available for this recipe
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