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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 31, 2009

California Pizza

Serves: 8

  Download this recipe.

1 (8-ounce) can tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon garlic or onion powder
1/8 teaspoon pepper
2 cups Original Bisquick®
1/2 cup cold water
1 1/2 cups shredded Monterey Jack-Colby cheese (6 ounces)
2 cups cut-up cooked chicken
1/2 cup sliced ripe olives
1 medium avocado, sliced

1. Heat oven to 425°. Grease 12-inch pizza pan. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside.
2. Mix Bisquick and cold water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over cheese. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.

3. Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

BETTY'S TIP: Need some avocado advice? Choose avocados that are heavy for their size and don't have nicks or bruises. Store unripe avocados at room temperature and ripe ones in the refrigerator for up to a week. If you want to speed up the ripening process, place avocados in a paper bag and let them stand at room temperature for a couple of days.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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