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Notes
–
+
servings
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Mediterranean Pizza
Portions:
6
Total time
35
minutes
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
Italian
/
Mediterranean
Diets
Vegetarian