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Pesto and Cheese Pizza

  • 8servings
  • 45minutes
  • 380calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsZinc, Copper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups Original Bisquick® mix

  2. 2/3 cup very hot water

  3. 2 tablespoons olive or vegetable oil

  4. 4 sticks (1 oz each) mozzarella string cheese, cut in half lengthwise

  5. 1/3 cup refrigerated basil pesto (from 7-oz container)

  6. 1 bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups)

  7. 1 1/2 cups 1/8-inch strips yellow, red and green bell peppers

Instructions Jump to Ingredients ↑

  1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.

  2. Pat or 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.

  3. 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 bell peppers and remaining 3/4 cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.

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