recipes

Loaded Baked Potato Pizza

Loaded Baked Potato Pizza

Portions:6
Total time 30 minutes
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Ingredients

  • 1 package 14 oz prebaked original Italian pizza crust (12 inch)
  • ½ cup chive-and-onion sour cream potato topper from 12-oz container
  • 1 cup refrigerated homestyle potato slices from 20-oz bag
  • 1 tablespoon olive or vegetable oil
  • ¼ teaspoon pepper
  • 8 slices bacon crisply cooked, coarsely chopped
  • 1 small tomato seeded, chopped (½ cup)
  • 1 cup shredded Cheddar cheese 4 oz
  • 2 tablespoons chopped fresh chives

Instructions

  • Heat oven to 400°F.
  • Place pizza crust on ungreased cookie sheet.
  • Spread potato topper over crust to within ½ inch of edge.
  • In medium bowl, mix potatoes, oil and pepper; spoon over sour cream topper.
  • Sprinkle with bacon, tomato, cheese and chives.
  • Bake 18 to 20 minutes or until potatoes are thoroughly heated and cheese is melted.
  • If desired, drizzle additional potato topper over pizza.

Notes / Tips / Wine Advice:

Change up the toppings with what you have on hand, such as adding cooked broccoli florets and sprinkling with chopped green onions instead of chives. Use chopped cooked ham instead of the bacon, if you prefer.
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Course Cheese / Pizza
Diets Vegetarian

Caprese Pizza with Crispy Pancetta

Caprese Pizza with Crispy Pancetta

Portions:8
Total time 1 hour
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Ingredients

  • 1 tablespoon yellow cornmeal
  • 1½ cups Original Bisquick mix
  • 1½ teaspoons Italian seasoning
  • ⅓ cup hot water
  • 1 tablespoon olive oil
  • ⅓ cup refrigerated basil pesto
  • 3 medium tomatoes cut into ¼-inch slices
  • 8 oz fresh mozzarella cheese cut into ¼-inch slices, or 1½ cups shredded mozzarella cheese (6 oz)
  • 2 oz sliced pancetta or bacon crisply cooked, crumbled
  • ¼ cup fresh basil leaves torn
  • 3 tablespoons balsamic vinegar

Instructions

  • Heat oven to 350°F.
  • Spray 12-inch pizza pan with cooking spray; sprinkle with cornmeal.
  • In medium bowl, stir Bisquick mix, Italian seasoning, hot water and oil until soft dough forms.
  • On surface lightly sprinkled with additional Bisquick mix; knead dough until smooth.
  • Press dough in pan.
  • Bake 10 minutes.
  • Spread pesto over warm crust.
  • Arrange tomatoes and mozzarella in circles on top of pesto, overlapping tomato and cheese slices.
  • Bake 15 to 20 minutes longer or until crust is golden brown and cheese is melted.
  • Sprinkle with pancetta and basil.
  • Drizzle with balsamic vinegar.

Notes / Tips / Wine Advice:

Sprinkling the pizza pan with cornmeal after spraying adds to the crispness of the crust.
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Course Pizza / Pork
Cuisine European / Italian

Salsa Pizza with Cheese Crust

Salsa Pizza with Cheese Crust

Portions:8
Total time 45 minutes
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Ingredients

  • 1 lb lean at least 80% ground beef
  • 1¼ cups chunky-style salsa
  • 2 cups Original Bisquick mix
  • ¼ cup mild salsa-flavor or jalapeño-flavor process cheese spread
  • ¼ cup hot water
  • 4 medium green onions sliced (½ cup)
  • 1 cup shredded Colby–Monterey Jack cheese 4 oz

Instructions

  • Heat oven to 375ºF.
  • Grease large cookie sheet.
  • In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain.
  • Stir in salsa; remove from heat.
  • In medium bowl, stir Bisquick mix, cheese spread and hot water until soft dough forms.
  • On surface sprinkled with additional Bisquick mix, roll dough in Bisquick mix to coat.
  • Shape into ball; knead 5 times.
  • Press dough into 14-inch round; place on cookie sheet.
  • Spread beef mixture over crust to within 2 inches of edge.
  • Sprinkle with onions.
  • Fold edge over beef mixture.
  • Sprinkle with cheese.
  • Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

Notes / Tips / Wine Advice:

For a spicier crust, use jalapeño-flavor process cheese. Also, try garnishing the pizza with chopped tomato and shredded lettuce.
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Course Cheese / Pizza
Cuisine European / Italian

Gluten-Free Pizza

Gluten-Free Pizza

Portions:6
Total time 40 minutes
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Ingredients

  • 1⅓ cups Bisquick® Gluten Free mix
  • ½ teaspoon Italian seasoning or dried basil
  • ½ cup water
  • ⅓ cup oil
  • 2 eggs beaten
  • 1 can 8 oz pizza sauce
  • 1 cup bite-size pieces favorite meat or vegetables
  • 1½ cups shredded mozzarella cheese 6 oz

Instructions

  • Heat oven to 425°F.
  • Grease 12-inch pizza pan.
  • Stir Bisquick mix, Italian seasoning, water, oil and eggs until well combined.
  • Spread in pan.
  • Bake 15 minutes (crust will appear cracked).
  • Spread pizza sauce over crust; top with meat and cheese.
  • Bake 10 to15 minutes longer or until cheese is melted.

Notes / Tips / Wine Advice:

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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Course Pizza
Diets Gluten Free

Buffalo Chicken–Beer Bread Pizza

Buffalo Chicken–Beer Bread Pizza

Portions:6
Total time 1 hour 15 minutes
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Ingredients

Crust

  • 2 cups Gold Medal all-purpose flour
  • 1 tablespoon sugar
  • 1 package regular active dry yeast 2¼ teaspoons
  • 1 teaspoon baking powder
  • 1 teaspoon coarse kosher or sea salt
  • ¾ cup lager beer such as a Boston lager, warmed to 105°F
  • 2 tablespoons olive oil

Topping

  • ¼ cup Buffalo wing sauce
  • 2 tablespoons lager beer such as a Boston lager
  • 1 tablespoon butter melted
  • 1½ cups chopped cooked chicken
  • 1 cup shredded mozzarella cheese 4 oz
  • 1 cup shredded provolone cheese 4 oz
  • ⅓ cup crumbled blue cheese
  • 2 tablespoons sliced green onions 2 medium

Instructions

  • Heat oven to 450°F.
  • In medium bowl, mix 1 cup of the flour, the sugar, yeast, baking powder and salt.
  • Stir in ¾ cup beer and the oil.
  • Beat with electric mixer on low speed 30 seconds, then on High speed 1 minute.
  • Stir in remaining 1 cup flour to make a soft dough.
  • On lightly floured surface, knead dough until smooth and elastic, about 5 minutes.
  • Cover; let rest 30 minutes.
  • Spray large cookie sheet with cooking spray.
  • On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork.
  • Bake about 10 minutes or until edges just begin to turn brown.
  • While crust is baking, in medium bowl, mix wing sauce, 2 tablespoons beer and the melted butter.
  • Add chicken; toss to coat.
  • Remove crust from oven.
  • In small bowl, mix shredded mozzarella and provolone cheeses.
  • Sprinkle crust with 1 cup of the cheese mixture.
  • Top with chicken mixture; sprinkle with remaining 1 cup cheese mixture and the blue cheese.
  • Return to oven; bake 8 to 10 minutes longer or until cheese is melted and crust is deep golden brown.
  • Sprinkle with green onions.

Notes / Tips / Wine Advice:

Add ¼ cup chopped celery to the top of the pizza for an additional freshness.
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Course Chicken / Pizza
Cuisine American

Spicy Grilled Thai Pizza

Spicy Grilled Thai Pizza

Portions:4
Total time 25 minutes
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Ingredients

  • 1 package 10 oz prebaked Italian pizza crusts (8 inch)
  • ¼ cup peanut sauce
  • 1½ cups chopped cooked chicken breast
  • ½ cup shredded carrot
  • 2 medium green onions chopped (2 tablespoons)
  • 2 tablespoons coarsely chopped peanuts if desired
  • ⅔ cup finely shredded mozzarella cheese
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Heat gas or charcoal grill.
  • Spread each pizza crust with 2 tablespoons of the peanut sauce.
  • Top each pizza with chicken, carrot, onions and peanuts.
  • Sprinkle with cheese.
  • Place sheet of heavy-duty foil on grill; place pizzas on foil over medium heat.
  • Cover grill; cook 8 to 10 minutes, moving pizzas around grill every 2 minutes to prevent bottoms from burning, until cheese is melted.
  • Sprinkle with cilantro.

Notes / Tips / Wine Advice:

BBQ Chicken Pizza: Substitute barbecue sauce for the peanut sauce. Omit the carrot and chopped peanuts. Use Cheddar cheese instead of the mozzarella.
Chicken Alfredo Pizza: Substitute Alfredo sauce for the peanut sauce. Omit the peanuts. Use Gruyere cheese instead of the mozzarella.
Tip
These pizzas can easily be made in the oven. Heat oven to 450°F. Bake on an ungreased cookie sheet 8 to 10 minutes.
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Course Chicken / Pizza
Cuisine Thailand

Parmesan-Crusted Chicken Alfredo Pizza

Parmesan-Crusted Chicken Alfredo Pizza

Portions:6
Total time 30 minutes
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Ingredients

  • 1 can 13.8 oz refrigerated classic pizza crust
  • 2 tablespoons butter softened
  • ½ cup shredded Parmesan cheese 2 oz
  • ¾ cup Alfredo pasta sauce from 15-oz jar
  • 2 cups chopped cooked chicken
  • 1½ cups packed fresh spinach leaves
  • 1 cup shredded Italian cheese blend or shredded mozzarella cheese 4 oz

Instructions

  • Heat oven to 400°F.
  • Grease large dark or nonstick cookie sheet with shortening or cooking spray.
  • Unroll dough on cookie sheet.
  • Starting at center, press dough into 15 x 10-inch rectangle.
  • Spread butter over dough.
  • Sprinkle Parmesan cheese evenly over butter.
  • Bake 7 minutes; remove from oven.
  • Meanwhile, in medium bowl, mix Alfredo sauce and chicken; spoon evenly over partially baked crust.
  • Top with spinach and cheese.
  • Bake 5 to 7 minutes longer or until cheese is melted and crust is golden brown.

Notes / Tips / Wine Advice:

Grated Parmesan cheese can be substituted for the shredded, but it will not be as visible on the crust as the shredded.
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Course Cheese / Chicken / Pizza

Grilled White Chicken Pizza with Caramelized Sweet Onions

Grilled White Chicken Pizza with Caramelized Sweet Onions

Portions:4
Total time 40 minutes
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Ingredients

  • 2 tablespoons butter or margarine
  • 3 cups halved thinly sliced sweet onions
  • 1 teaspoon sugar
  • 1 teaspoon fresh thyme leaves
  • 2 oz cream cheese
  • 1 package 14 oz prebaked original Italian pizza crust (12 inch)
  • ⅓ cup refrigerated Alfredo pasta sauce from 10-oz container
  • 1 cup shredded cooked chicken

Instructions

  • In 10-inch skillet, melt butter over medium heat.
  • Cook onions and sugar in butter 20 to 25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme.
  • Heat gas or charcoal grill.
  • Spread cream cheese evenly over pizza crust.
  • Top with Alfredo sauce, shredded chicken and onions.
  • Place on grill over medium-low heat.
  • Cover grill; cook 8 to 10 minutes or until hot.

Notes / Tips / Wine Advice:

For extra flavor, substitute garlic-and-herbs spreadable cheese for the cream cheese.
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Course Chicken / Pizza

Mexican Chicken Pizza with Cornmeal Crust

Mexican Chicken Pizza with Cornmeal Crust

Portions:6
Total time 40 minutes
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Ingredients

  • 1½ cups Gold Medal all-purpose flour
  • 1 tablespoon sugar
  • 1¼ teaspoons regular active dry yeast
  • ¼ teaspoon coarse kosher or sea salt
  • ¾ cup warm water
  • 1 tablespoon olive oil
  • ⅓ cup yellow cornmeal
  • Additional cornmeal
  • 2 cups shredded Mexican cheese blend 8 oz
  • 1½ cups shredded cooked chicken
  • 1 can 14.5 oz fire-roasted diced tomatoes or plain diced tomatoes, drained
  • ½ medium yellow bell pepper chopped (½ cup)
  • ¼ cup sliced green onions 4 medium
  • ¼ cup chopped fresh cilantro

Instructions

  • Heat oven to 450°F.
  • In medium bowl, mix ¾ cup of the flour, the sugar, yeast and salt.
  • Stir in warm water and oil.
  • Beat with electric mixer on low speed 30 seconds.
  • Beat on high speed 1 minute.
  • Stir in ⅓ cup cornmeal and remaining ¾ cup flour to make a soft dough.
  • On lightly floured surface, knead dough until smooth and elastic, about 5 minutes.
  • Cover; let rest 10 minutes.
  • Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal.
  • On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork.
  • Bake 8 to 10 minutes or until edges just begin to turn brown.
  • Sprinkle with 1 cup of the cheese blend.
  • Top with chicken, tomatoes and bell pepper.
  • Sprinkle with remaining 1 cup cheese.
  • Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown.
  • Sprinkle with onions and cilantro.

Notes / Tips / Wine Advice:

Tip Short on time? Purchase a rotisserie chicken and use it to make this pizza.
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Course Chicken / Pizza
Cuisine Mexican

Greek Chicken Pizza

Greek Chicken Pizza

Portions:4
Total time 30 minutes
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Ingredients

  • 1 can 13.8 oz refrigerated classic pizza crust
  • 1 can 8 oz pizza sauce
  • 1½ cups shredded mozzarella cheese 6 oz
  • 2 cups cubed cooked chicken
  • ½ cup thinly sliced red onion
  • ½ cup crumbled feta cheese 2 oz
  • ¼ cup chopped kalamata olives
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves

Instructions

  • Heat oven to 425°F.
  • Spray large cookie sheet with cooking spray.
  • Unroll dough on cookie sheet; starting at center, press dough into 13 x 9-inch rectangle.
  • Spread pizza sauce over dough to within ½ inch of edges.
  • Top with remaining ingredients.
  • Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

Notes / Tips / Wine Advice:

For a little flavor twist, use tomato-basil feta cheese or another favorite flavor in place of the plain feta
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Course Chicken / Pizza
Cuisine European / Greece