Bisquik Very Veggie Pizza Pie - Xposted

[Guest guest]

Quick and good. Yum.

 

Had a jar of Pizza Quick Pizza Sauce leftover from some stuffed bell peppers I

made previously, so I made the fast Bisquik pizza. My husband and I really

liked this pizza.....and I love how easy it was. See my notes for my tweaks. I

think this would be a really GREAT recipe for people with kids to keep on hand.

Kids will love it and not mind eating veggies, too. It's SO easy and fast to

make... The ONLY negative: I didn't roll it out enough (or ?)...and I piled it

so high with filling, that some of the dough on the inside was a bit uncooked.

The bottom was very brown though. Next time, roll out more. PS: This pizza is

formed like an open face tart...you fold the edges back over the -- inward,

about 2 inches.

 

Brenda

 

* Exported from MasterCook *

 

Very Veggie Pizza Pie

 

Recipe By :Betty Crocker's Bisquick Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Pizza

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces sliced mushrooms

1 small zucchini -- sliced

1 medium bell pepper -- sliced

1 clove garlic -- finely chopped

2 cups reduced fat bisquick® - see my notes

1/4 cup processed cheese sauce -- or spread

at room temperature

1/4 cup very hot water

1/2 cup pizza sauce

3/4 cup shredded reduced-fat mozzarella cheese -- 3 ounces

 

Heat oven to 375 F. Spray a cookie sheet with cooking spray. Spray a 10-inch

skillet with cooking spray; heat over medium-high heat. Cook mushrooms,

zucchini, bell pepper and garlic in skillet about 5 minutes, stirring

occasionally, until vegetables are crisp-tender.

 

Stir Bisquick, American cheese and hot water until soft dough forms. Place dough

on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball;

knead about 5 times or until smooth. Roll or pat dough into 14-inch circle on

cookie sheet. 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. [Like open faced tart, fold edge about 2 inches inward.]

 

Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly.

 

Instructions for ---> High Altitude (3500-6500 ft): Heat oven to 400º. Use 1/3

cup very hot water.

 

Book says: If you prefer a more spicy crust, use jalapeno-flavored process

cheese. [i used a leftover cheese sauce that had diced onions and ham. I still

thought it dry, so I added more water. I have no idea what kind of cheese they

intended us to use...but cheese sauce works.]

 

Brenda's notes: Very fast and good. Be sure to spread out crust far enough so

that it cooks all the way thru. (I didn't and I loaded the smaller circle up

with toppings so much that the inner crust on parts of it very not quite

finished cooking.) I used regular Bisquik, the cheese spread (??) I used a

cheese sauce I'd had leftover from another meal, a bit more hot water because

the dough needed it, I thought. I added black olives, and feta cheese. Also, I

really cooked those veggies for a long, long time...and I added a bit of garlic

salt to them for more flavor. Besides the sliced full-fat mozzarella, I

sprinkled also with feta cheese. I used about 2 cups of fresh mushrooms and red

bell peppers, along with the zucchini (which thankfully just kind of disappeared

into the filling and didn't overwhelm the filling like I thought it might.)

Yum, just talking about it is making me want more. We really liked this and I

loved how easy it was to throw together. Typed and kitchen test

ed by Brenda Adams 10/2/02.

 

Source:

" Betty Crocker's Bisquick Cookbook "

 

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