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Cook'n with Betty Crocker 
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Very Veggie Pizza Pie |
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Serves: 8 Print this Recipe1 (8-ounce) package sliced mushrooms (3 cups) 1 small zucchini, sliced (1 cup) 1 medium bell pepper, sliced 1 clove garlic, finely chopped 2 cups Reduced-Fat Bisquick® 1/4 cup process cheese sauce or spread (room temperature) 1/4 cup very hot water 1/2 cup pizza sauce 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces) 1. Heat oven to 375°. Spray cookie sheet with cooking spray. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook mushrooms, zucchini, bell pepper and garlic in skillet about 5 minutes, stirring occasionally, until vegetables are crisp-tender. 2. Stir Bisquick, cheese sauce and hot water until soft dough forms. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead about 5 times or until smooth. Roll or pat dough into 14-inch circle on cookie sheet. Spread pizza sauce over dough to within 3 inches of edge. Top with vegetable mixture. Sprinkle with cheese. Fold edge of dough over mixture. 3. Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly. HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°. Use 1/3 cup very hot water. NUTRITION FACTS: 1 Serving:; Calories 170 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 10mg; Sodium 490mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 7g % DAILY VALUE:; Vitamin A 4%; Vitamin C 16%; Calcium 12%; Iron 10% DIET EXCHANGES:; 1 Starch; 2 Vegetable; 1 Fat BETTY'S TIP: If you prefer a spicier crust, use jalapeño-flavored process cheese sauce or spread. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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