Pesto and Cheese Pizza

Make pizzeria-style pizza at home. It's easy when you start with baking mix.


8 servings


3 cups Original Bisquick® mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
4 (1 ounce) sticks mozzarella string cheese, cut in half lengthwise
1/3 cup refrigerated basil pesto (from 7-ounce container)
1 (7 ounce) bag 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


Move oven rack to lowest position. Preheat oven to 450°F (232°C). Spray a 12-inch pizza pan with cooking spray. In large bowl, stir baking 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 for 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 for 11 to 14 minutes or until crust is golden brown and cheese is melted.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 25 minutes

Additional Information

For a heartier version, add 1/4 cup diced smoked ham to the pizza toppings.

To add crispness to the crust, sprinkle cornmeal over the greased pan.

Nutritional Information

Amount per serving: Calories 380 (Calories from Fat 210), Total Fat 23 g (Saturated Fat 8 g, Trans Fat 1 g), Cholesterol 25 mg; Sodium 930 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g, Sugars 4 g), Protein 14 g; Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 2

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