MEDITERRANEAN PIZZA

Mediterranean Pizza image

Add something cheesy to your Mediterranean cuisine night. Enjoy this mouth-watering pizza topped with Progresso® artichoke hearts, sun-dried tomatoes and basil pesto - a flavorful dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 9

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Ingredients

2 tablespoons cornmeal
2 1/2 cups Original Bisquick™ mix
1 package fast-acting dry yeast
1/2 cup plus 3 tablespoons warm water (105°F to 115°F)
1/2 cup basil pesto
1/2 cup sun-dried tomatoes in oil, drained, cut into 1/2-inch pieces
1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
1 cup shredded mozzarella cheese (4 oz)
1 package (4 oz) crumbled feta cheese (1 cup)

Steps:

Heat oven to 425°F. Lightly grease 15x10x1-inch pan with shortening or cooking spray. Sprinkle with cornmeal, tapping off any excess.
In large bowl, stir Bisquick mix and yeast. Add water; stir until dough leaves side of bowl. On work surface dusted with additional Bisquick mix, lightly knead dough 1 minute. Roll out to 15x10-inch rectangle. Place dough in pan; crimp edges, forming a rim.
Spread pesto over dough. Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.
Bake 12 to 15 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 500, Carbohydrate 48 g, Cholesterol 35 mg, Fat 4, Fiber 8 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 5 g, TransFat 2 1/2 g