California Pizza

With chicken, olives and avocados, this is a refreshing change of pace from the ordinary pizza.

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 8

Ingredients

1
can (8 ounces) tomato sauce
1
teaspoon dried oregano leaves
1/2
teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon garlic powder or onion powder
1/8
teaspoon pepper
2
cups Original Bisquick™ mix
1/2
cup cold water
1 1/2
cups shredded Monterey Jack cheese, (6 ounces)
2
cups cut-up cooked chicken
1/2
cup sliced ripe olives
1
medium avocado, sliced
  • 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.

Expert Tips

Store unripe avocados at room temperature and ripe ones in a refrigerator for up to a week.

If you’re really in a hurry, go ahead and use a ready-made pizza crust for the base of this spectacular pizza.

To prevent the avocado from turning brown, brush the cut surfaces with lemon juice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315
(
Calories from Fat
155 ),
% Daily Value
Total Fat
17 g
17 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
50 mg
50 %;
Sodium
980 mg
980 %;
Total Carbohydrate
23 g
23 %
(Dietary Fiber
2 g
2 %
),
Protein
19 g
19 %
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
4%;
Calcium
22%;
Iron
12%;
Exchanges:
1 Starch; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.