Thin-Crust Pizza


Serves: 6
Total Calories: 558

Ingredients

Thin Crust
Sauce
Meat toppings
Vegetable toppings
1 1/2 cups shredded mozzarella cheese (6 ounces)
VEGETABLE TOPPINGS
THIN CRUST
1 1/2 cups Original Bisquick® baking mix
1/3 cup very hot water
SAUCE
1 (8-ounce) can tomato sauce
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
MEAT TOPPINGS
1/2 to 1 pound ground beef, cooked and drained
1/2 to 1 pound bulk Italian sausage, cooked and drained
1 (3 1/2-ounce) package sliced pepperoni
1 (6-ounce) package sliced Canadian-style bacon

Directions:

1. Place oven rack in lowest position of oven. Heat oven to 450°.
2. Prepare Thin Crust spread with Sauce. Top with one of the Meat Toppings and desired Vegetable Toppings. Sprinkle with mozzarella cheese. Bake on lowest oven rack until crust is brown and cheese is melted and bubbly, 12 to 15 minutes.
THIN CRUST
1 1/2 cups Bisquick Original baking mix
1/3 cup very hot water
1. Mix baking mix and water beat vigorously 20 strokes. Turn dough onto surface generously dusted with baking mix. Knead until smooth and no longer sticky, about 60 times.
2. Press dough into 13-inch circle on greased cooking sheet or press in greased 12-inch pizza pan with hands dipped in baking mix. Pinch edge, forming 1/2-inch rim.

SAUCE
1 can (8 ounces) tomato sauce
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Mix all ingredients.
MEAT TOPPINGS
1/2 to 1 pound ground beef, cooked and drained
1/2 to 1 pound bulk Italian sausage, cooked and drained
1 package (3 1/2 ounces) sliced pepperoni
1 package (6 ounces) sliced Canadian-style bacon
VEGETABLE TOPPINGS
Sliced mushrooms
Chopped green pepper
Sliced green onions or chopped onion
Sliced ripe olives
1 SERVING: Calories 295 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 35mg Sodium 870mg Carbohydrates 24g (Dietary Fiber 1g) Protein 17g.

Nutritional Facts:

Serves: 6
Total Calories: 558
Calories from Fat: 295

This Thin-Crust Pizza recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.




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