Mediterranean Pizza

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 6

Ingredients

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)

Directions

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.

Notes










Tips

Expert Tips

Look for basil pesto in glass jars in the pasta aisle or in the refrigerated pasta section in plastic containers.

If you’re an olive fan, top the pizza with sliced ripe olives or Greek olives to continue the Mediterranean theme.

Garnish with chopped fresh basil after baking to add more color to this pizza.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
250
% Daily Value
Total Fat
27g
42%
Saturated Fat
10g
51%
Trans Fat
2 1/2g
Cholesterol
35mg
12%
Sodium
1270mg
53%
Total Carbohydrate
48g
16%
Dietary Fiber
8g
33%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.