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Thursday, April 21, 2011

Very Veggie Pizza Pie

Very Veggie Pizza Pie


1package (8 oz) sliced fresh mushrooms (3 cups)
1small zucchini, sliced (1 cup)
1medium bell pepper, sliced
1clove garlic, finely chopped
2cups Bisquick Heart Smart® mix
1/4cup process cheese sauce (room temperature)
1/4cup very hot water
1/2cup pizza sauce
3/4cup shredded reduced-fat mozzarella cheese (3 oz)


  1. 1Heat oven to 375°F. Spray cookie sheet with cooking spray.
  2. 2Spray 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.
  3. 3In 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.
  4. 4On 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.
  5. 5Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly.

If you prefer a spicier crust, use jalapeño-flavored process cheese sauce.

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 2g,
  • Cholesterol 10mg;
  • Sodium 490mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 2g,
  • Protein 7g;
Exchanges:
  • 1 Starch;
  • 2 Vegetable;
  • 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.