PESTO AND CHEESE PIZZA

Pesto and Cheese Pizza image

This is what we call a painless pizza! A favorite for sharing, and even better not to. Make your very own Italian-inspired creation from the comfort of your own home, quick and easy with Bisquick™. The simple ingredients keep this pizza fresh, vibrant and to the point.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

3 cups Original Bisquick™ mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
4 sticks (1 oz each) mozzarella string cheese, cut in half lengthwise
1/3 cup refrigerated basil pesto (from 7-oz container)
1 bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups)
1 1/2 cups 1/8-inch strips yellow, red and green bell peppers

Steps:

Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal.
Bake 6 to 7 minutes or until lightly browned around edges.
Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining 3/4 cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g