California Pizza

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

By Betty Crocker Kitchens

September 16, 2008

can (8 ounces) tomato sauce

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

cups Original Bisquick™ mix

1/2

cup cold water

1 1/2

cups shredded Monterey Jack cheese, (6 ounces)

cups cut-up cooked chicken

1/2

cup sliced ripe olives

medium avocado, sliced

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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.

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.