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Ingredients
| white mushrooms (sliced): 3 cups |
| canned zucchini: 1 cup |
| red bell pepper: 1 pepper |
| garlic: 1 clove (finely chopped) |
| Bisquick: 2 cups |
| cheese sauce: 1/4 cup |
| water: 1/4 cup (very hot) |
| canned pizza sauce: 1/2 cup |
| mozzarella cheese, nonfat: 3 oz |
Very Veggie Pizza Pie
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Heat oven to 375°F. Spray cookie sheet with cooking spray.
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add mushrooms, zucchini, bell pepper and garlic; cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Set aside.
- In medium bowl, stir Bisquick mix, cheese sauce and very hot water until soft dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick to coat. Knead about 5 times or until smooth.
- On cookie sheet, roll or pat dough into 14-inch round. Spread pizza sauce over dough to within 3 inches of edge. Top with vegetable mixture. Sprinkle with mozzarella cheese. Fold edge of dough over mixture.
- Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly.