• 8servings
  • 45minutes
  • 315calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (8 ounces) tomato sauce

  2. 1 teaspoon dried oregano leaves

  3. 1/2 teaspoon dried basil leaves

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon garlic powder or onion powder

  6. 1/8 teaspoon pepper

  7. 2 cups Original Bisquick® mix

  8. 1/2 cup cold water

  9. 1 1/2 cups shredded Monterey Jack cheese, (6 ounces)

  10. 2 cups cut-up cooked chicken

  11. 1/2 cup sliced ripe olives

  12. 1 medium avocado, sliced

Instructions Jump to Ingredients ↑

  1. Heat oven to 425ºF. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.

  2. Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.

  3. Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.


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