Tomato-Basil Pizza

Prep Time: 15 Minutes • Start to Finish: 35 Minutes • Makes 8 servings

• 2¼ cups Original Bisquick® mix
• ¼ to ⅓ cup cornmeal
• ⅔ cup milk
• 1 jar (10 oz) basil pesto
• 1 plum (Roma) tomato, thinly sliced
• 2 cups shredded mozzarella cheese (8 oz)
• ½ cup shredded Parmesan cheese
• ¼ cup thinly sliced fresh basil leaves
• 1 tablespoon olive oil

1 Heat oven to 450°F. Spray large cookie sheet with cooking spray.

2 In large bowl, stir Bisquick mix, ¼ cup cornmeal, and milk until soft dough forms.

3 Press dough into 13 x 9-inch rectangle on cookie sheet, sprinkling with additional cornmeal as needed to prevent sticking. Pierce dough at 1-inch intervals with a fork. Bake 8 minutes, or until just beginning to brown.

4 Spread pesto over crust. Top with tomato and cheeses. Bake 8 to 10 minutes longer, or until cheese is melted. Sprinkle with basil and olive oil.

1 Serving: Calories 480; Total Fat 33g (Saturated Fat 10g, Trans Fat 1.5g); Cholesterol 30mg; Sodium 980mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 17g Exchanges: 2 Starch, 1½ High-Fat Meat, 4 Fat Carbohydrate Choices: 2

Tip Go greener! In addition to chopped fresh basil, sprinkle ¼ cup thinly sliced arugula over the baked pizza.