Pesto Pizza

Pesto and Cheese Pizza

Make pizzeria-style pizza at home. It's easy when you have Bisquick® mix.

Prep Time: 20 min
Total Time: 45 min

3	cups Original Bisquick® mix
2/3	cup very hot water
2	tablespoons olive or vegetable oil
4	sticks (1 oz each) mozzarella string cheese, cut in half lengthwise
1/3	cup refrigerated basil pesto (from 7-oz container)
1	bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups)
1 1/2	cups 1/8-inch strips yellow, red and green bell peppers

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Total Time: 1 hour 12 min

1.	Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
2.	Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal.
3.	Bake 6 to 7 minutes or until lightly browned around edges.
4.	Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining 3/4 cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.
High Altitude (3500-6500 ft): In step 3, bake 8 to 9 minutes. I made this in March 2010, and we really liked it. The pesto was a lot cheaper than I expected. I will probably get two or three more meals out of one $2 jar. The crust was flaky like a biscuit. I used thinly sliced chicken pieces instead of peppers. I cooked the chicken in olive oil and 2 T. of sun dried tomato pesto sauce. I put one T. of the sun dried tomato sauce in with the regular pesto sauce on the pizza. I added a few onions to the top of the pizza. I used a cup of cheddar cheese, a cup of white cheese, and a T. of parm. Try baking this with the pizza crust from California Pizza Kitchen.