Pesto and Cheese Pizza

• servings: 8 servings
• total time: 45 minutes

Ingredients

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

Directions

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.

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.

Bake 6 to 7 minutes or until lightly browned around edges.

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.

Notes

*use pre made dough

Nutrition

• Calories: 380
• Total Fat: 3
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 25 mg
• Sodium: 930 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 14 g