3/4
cup shredded reduced-fat mozzarella cheese (3 oz)
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Steps
1
Heat oven to 375°F. Spray cookie sheet with cooking spray.
2
Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add mushrooms, zucchini, bell pepper and garlic; cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Set aside.
3
In medium bowl, stir Bisquick mix, cheese sauce and very hot water until soft dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick to coat. Knead about 5 times or until smooth.
4
On cookie sheet, roll or pat dough into 14-inch round. Spread pizza sauce over dough to within 3 inches of edge. Top with vegetable mixture. Sprinkle with mozzarella cheese. Fold edge of dough over mixture.
5
Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly.
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If you prefer a spicier crust, use jalapeño-flavored process cheese sauce.
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Nutrition Facts
Serving Size:1 Serving
Calories
170
Calories from Fat
55
Total Fat
6g
Saturated Fat
2g
Cholesterol
10mg
Sodium
490mg
Total Carbohydrate
24g
Dietary Fiber
2g
Protein
7g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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