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Cook'n with Betty Crocker 
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Thin Crust Create-a-Pizza |
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Serves: 8 Print this Recipe1 1/2 cups Bisquick® Original baking mix 1/3 cup very hot water 1 (8-ounce) can tomato sauce 1 teaspoon Italian seasoning 1/8 teaspoon garlic powder Vegetable Toppings (below) 1 1/2 cups shredded mozzarella cheese (6 ounces) Move oven rack to lowest position. Heat oven to 450°. Grease cookie sheet or 12-inch pizza pan. Mix baking mix and hot water; beat vigorously 20 strokes. Turn dough onto surface well dusted with baking mix. Knead about 60 times or until smooth and no longer sticky. Press dough into 13-inch circle on cookie sheet. Or press in pizza pan with fingers dipped in baking mix; pinch edge, forming 1/2-inch rim. Mix tomato sauce, Italian seasoning and garlic powder. Spread over crust. Top with desired Vegetable Toppings. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly. Vegetable Toppings Sliced mushrooms Chopped green bell pepper Sliced green onions or chopped onion Sliced ripe olives Sliced pimiento-stuffed olives 1 Serving: Calories 215 (Calories from Fat 100); Fat 11g (Saturated 5g); Cholesterol 30mg; Sodium 650mg; Carbohydrate 17g (Dietary Fiber 1g); Protein 13g. Deep-Dish Pizza Crust: Grease jelly roll pan, 15 1/2x10 1/2x1 inch, or cookie sheet. Dissolve 1 package regular or quick-acting active dry yeast in 3/4 cup warm water (105° to 115°) in large bowl. Stir in 3 cups Bisquick Original baking mix; beat vigorously 20 strokes. Turn dough onto surface generously dusted with baking mix. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. Press dough in bottom and up sides of pan. Or pat into rectangle 13x10 inches on cookie sheet; pinch edges, forming 3/4-inch rim. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 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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