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Cook'n with Betty Crocker 
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Mini White Pizzas |
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Serves: 4 Print this Recipeprep: 20 min bake: 11 min 1 1/2 cups Original Bisquick® mix 1/3 cup boiling water 1/2 cup reduced-fat or regular alfredo sauce 1/2 cup finely chopped cooked chicken 1/2 cup chopped fresh mushrooms 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves 1 cup shredded mozzarella cheese (4 ounces) Additional fresh basil leaves, if desired 1. Heat oven to 450°. Spray large cookie sheet with cooking spray. Stir Bisquick mix and water until soft doughy forms. Divide dough into fourths. Pat each part of dough into 6-inch circle on cookie sheet, using fingers dusted with Bisquick mix; pinch edge to form 1/2-inch rim. 2. Spread Alfredo sauce on dough. Top with chicken, mushrooms and chopped basil. Sprinkle with cheese. 3. Bake 9 to 11 minutes or until crusts are golden brown and cheese is bubbly. Garnish with additional basil leaves. wing it! Using boiling water makes the pizza dough more chewy and flavorful. Keep it to one step by measuring 1/3 cup water in a small glass measuring cup and microwaving on High until full bubbles appear. 1 PIZZA: Calories 340 (Calories from Fat 145); Fat 16g (Saturated 7g); Cholesterol 40mg; Sodium 940mg; Carbohydrate 31g (Dietary Fiber 1g); Protein 18g * % DAILY VALUE: Vitamin A 8%; Vitamin C 0%; Calcium 34%; Iron 10% * DIET EXCHANGES: 2 Starch, 2 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. 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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