Italian Pizza Bake
By Kim L. Fritzemeier
KFRM Central Kansas Report
Farm Wife along the Stafford/Reno County Line
This Italian Pizza Bake is ready in no time ... with no freezer burn in sight. It may not be quite as quick as pulling a pizza from the freezer case or as easy as calling for pizza delivery (if that were an option!). But it is a great option for supper - whether you're sitting around the kitchen table or serving it up on paper plates.
Italian Pizza Bake2 cups Bisquick
1/2 cup cold water
1/4 tsp. garlic powder
1/2 cup diced green or yellow bell pepper (I used yellow)
1/2 cup chopped onion (I used green onion, both bottoms and tops)
1 cup canned diced tomatoes with Italian herbs
1 1/2 cups cut-up cooked chicken breast (I had grilled extra at the noon meal for this purpose)
1/4 tsp. Italian seasoning
1 1/2 cups shredded cheese (Original recipe called for mozzarella. I used a fiesta blend)
Heat oven to 400 degrees. Spray pizza pan with cooking spray. Stir together Bisquick, water and garlic powder until a ball forms. Using a little extra Bisquick, knead the dough about 10 times on the counter, adding a little Bisquick if it's too sticky. Using floured or Bisquick-coated fingers, spread dough in pizza pan.
Cook peppers and onion in a nonstick skillet over medium-high heat, stirring frequently, until tender (I had to add a little water so it wouldn't burn before the veggies were softened. It cooked off.) Stir in chicken, tomatoes and seasoning; heat until hot and liquid reduces some. Spoon over dough in pan. Sprinkle with cheese.
Bake 12-15 minutes (depending on your oven) or until golden brown and cheese is melted. Cut into 8 pieces and serve.
If you prefer, you can use a use a yeast dough pizza crust. Click here for a recipe. Or, if you're short on time, you could purchase a refrigerated pizza crust from the grocery store.
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