Pesto and Cheese Pizza

Makes 8 servings
Prep Time: 30 min
Baking Time: 14 min

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

Directions:

1. In a large bowl, stir Bisquick mix, water and oil with fork until soft dough forms. Beat vigorously 20 strokes. 
2. Cover and let stand 8 minutes.
3. Pat or press dough in bottom and 1 inch over side of pizza pan.
4. Place string cheese along edge of dough, overlapping if necessary.
5. Fold 1-inch edge of dough over and around cheese. Press to seal.
6. Bake 6 to 7 minutes or until lightly browned around edges.
7. Spread pesto over warm crust.
8. Sprinkle with 1 cup of the mozzarella cheese.
9. Top with bell peppers and remaining 3/4 cup cheese.
10. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.

High Altitude (3500-6500 ft): In step 10, bake 8 to 9 minutes.

Alan's Kitchen Tip: How-To - To add crispness to the crust, sprinkle cornmeal over the greased pan.

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