Mediterranean Pizza

Portions:6
Total time 35 minutes
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Ingredients

Crust

  • 2 tablespoons cornmeal
  • 2½ cups Original Bisquick mix
  • 1 package fast-acting dry yeast 2¼ teaspoons
  • ½ cup plus 3 tablespoons warm water 105°F to 115°F

Topping

  • ½ cup basil pesto
  • ½ cup sun-dried tomatoes in oil drained, cut into ½-inch pieces
  • 1 can 14 oz artichoke hearts, drained, chopped
  • 1 cup shredded mozzarella cheese 4 oz
  • 1 package 4 oz crumbled feta cheese (1 cup)

Instructions

  • Heat oven to 425°F.
  • Lightly grease 15 x 10 x 1-inch pan with shortening or cooking spray.
  • Sprinkle with cornmeal, tapping off any excess.
  • In large bowl, stir Bisquick mix and yeast.
  • Add water; stir until dough leaves side of bowl.
  • On surface sprinkled with additional Bisquick mix, lightly knead dough 1 minute.
  • Roll out to 15 x 10-inch rectangle.
  • Place dough in pan; crimp edges, forming a rim.
  • Spread pesto over dough.
  • Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.
  • Bake 12 to 15 minutes or until cheese is melted and crust is golden brown.

Notes / Tips / Wine Advice:

If you’re an olive fan, top the pizza with sliced ripe olives or Greek olives to continue the Mediterranean theme.
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Course Pizza
Cuisine European / Italian / Mediterranean
Diets Vegetarian