1. Heat oven to 425°. Grease 12-inch pizza pan.
2. Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick pinch edge to form 1/2-inch rim. Bake 10 minutes.
3. Mix sour cream, onion salt and eggs pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving.
HIGH ALTITUDE (3500 to 6500 feet): Use 1/2 cup boiling water to make dough.
NUTRITION FACTS: 1 Serving: Calories 285 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 115mg Sodium 760mg Carbohydrate 26g (Dietary Fiber 1g) Protein 12g % DAILY VALUE: Vitamin A 8% Vitamin C 8% Calcium 14% Iron 8% DIET EXCHANGES: 1 Starch 1 1/2 Medium-Fat Meat 1 Fruit 1 Fat
BETTY'S TIP: Make this brunch pizza on the weekend, and freeze leftover individual slices to use for a quick weekday breakfast. Just thaw in the refrigerator overnight, then zap in the microwave about 1 minute or until hot.
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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