| 3 | cups Original Bisquick® mix |
| 2/3 | cup very hot water |
| 2 | tablespoons olive or vegetable oil |
| 3/4 | cup diced pepperoni |
| 4 | sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise |
| 1 | can (8 oz) pizza sauce |
| 2 | cups shredded Italian cheese blend (8 oz) |
| 1 | cup sliced fresh mushrooms |
| 1 | small green bell pepper, chopped (1/2 cup) |
| 1 | can (2.25 oz) sliced ripe olives, drained |
Serve with...
Malt Smoothies
Total Time:
10 min
| 1. | Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes. |
| 2. | Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes. |
| 3. | Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese. |
| 4. | Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted. |
| No change. |
|
| If you can't find the Italian cheese blend, shredded mozzarella cheese makes a great substitute. |
|
| Cheese sticks may come in slightly different sizes and lengths. If you have a little extra cheese, just slightly overlap the pieces when placing them along the edge of the dough. |
Nutrition Information:
430 ( 240); 27g ( 10g, 1 1/2g); 35mg; 1300mg; 32g ( 1g, 5g); 17g 10%; 10%; 40%; 15% 2 ; 0 ; 0 ; 1 1/2 ; 2 1/2 2