Mediterranean Pizza
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.