Yield: 8 Servings
|1 can||(8-oz) tomato sauce|
|1 teaspoon||Italian seasoning|
|⅛ teaspoon||Garlic powder|
|1 \N||Meat topping (see below)|
|\N \N||Vegetable toppings; as desired (see below)|
|1½ cup||Shredded Mozzarella cheese (6-oz)|
|1½ cup||Bisquick original baking mix|
|⅓ cup||Very hot water (up to)|
|1 pounds||Ground beef; cooked and drained (up to)|
|1 pounds||Italian sausage; cooked and drained|
|1 pack||(3.5-oz) sliced pepperoni|
|1 pack||(6-oz) sliced Canadian-style bacon (up to)|
|6 \N||Franks; sliced|
|\N \N||Sliced mushrooms|
|\N \N||Chopped bell pepper|
|\N \N||Sliced green onions or chopped onion|
|\N \N||Sliced ripe or pimiento-stuffed olives|
|\N \N||Chopped fresh herbs|
MOVE oven rack to lowest position. Heat oven to 450 degrees. Prepare Pizza Crust.
MIX tomato sauce, Italian seasoning and garlic powder; spread over crust.
Top with one of the Meat Toppings and desired number of Vegetable Toppings.
Sprinkle with cheese.
BAKE 12 to 15 minutes or until crust is brown and cheese is melted. 8 servings.
Pizza Crust: Grease cookie sheet or 12-inch pizza pan. Mix baking mix and hot water; beat vigorously 20 strokes. Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Knead about 60 times or until smooth and no longer sticky. Press dough into 13-inch circle on cookie sheet or press in pizza pan, using hands dusted with baking mix. Pinch edge, forming ⅛-inch rim.
For deep-dish pizza crust: Grease jelly roll pan, 15-1/2x10-1/2x1 inch, or cookie sheet. Dissolve 1 package regular or quick-acting active dry yeast in ¾ cup warm water (105-115 degrees) in large bowl. Stir in 3 cups Bisquick Original baking mix; beat vigorously 20 strokes. Turn dough onto surface generously dusted with baking mix. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. Press dough in bottom and up sides of pan. Or pat into rectangle, 13x10 inches, on cookie sheet; pinch edges of rectangle, forming ¾-inch rim.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .