Mediterranean Pizza

 

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)

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)

• 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.