Mediterranean Pizza

Add something cheesy to your Mediterranean cuisine night. Enjoy this mouth-watering pizza topped with Progresso® artichoke hearts, sun-dried tomatoes and basil pesto – a flavorful dinner.

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Prep Time 20 min
Total Time 35 min
Servings 6

Ingredients

Crust

2: tablespoons cornmeal

2 1/2: cups Original Bisquick® mix

1: package fast-acting dry yeast

1/2: cup plus 3 tablespoons warm water (105°F to 115°F)

Topping

1/2: cup basil pesto

1/2: cup sun-dried tomatoes in oil, drained, cut into 1/2-inch pieces

1: can (14 oz) Progresso® artichoke hearts, drained, chopped

1: cup shredded mozzarella cheese (4 oz)

1: package (4 oz) crumbled feta cheese (1 cup)

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Directions

1 Heat oven to 425°F. Lightly grease 15x10x1-inch pan with shortening or cooking spray. Sprinkle with cornmeal, tapping off any excess.
2 In large bowl, stir Bisquick mix and yeast. Add water; stir until dough leaves side of bowl. On work surface dusted with additional Bisquick mix, lightly knead dough 1 minute. Roll out to 15x10-inch rectangle. Place dough in pan; crimp edges, forming a rim.
3 Spread pesto over dough. Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.
4 Bake 12 to 15 minutes or until cheese is melted and crust is golden brown.