Mediterranean Pizza

Prep Time: 20 Minutes • Start to Finish: 35 Minutes • Makes 6 servings

• Crust
• 2 tablespoons cornmeal
• 2½ cups Original Bisquick mix
• 1 package fast-acting dry yeast (2¼ teaspoons)
• ½ cup plus 3 tablespoons warm water (105°F to 115°F)
• Topping
• ½ cup basil pesto
• ½ cup sun-dried tomatoes in oil, drained, cut into ½-inch pieces
• 1 can (14 oz) artichoke hearts, drained, chopped
• 1 cup shredded mozzarella cheese (4 oz)
• 1 package (4 oz) crumbled feta cheese (1 cup)

1 Heat oven to 425°F. Lightly grease 15 x 10 x 1-inch pan with shortening or cooking spray. Sprinkle with cornmeal, tapping off any excess.

2 In large bowl, stir Bisquick mix and yeast. Add water; stir until dough leaves side of bowl. On surface sprinkled with additional Bisquick mix, lightly knead dough 1 minute. Roll out to 15 x 10-inch rectangle. Place dough in pan; crimp edges, forming a rim.

3 Spread pesto over dough. Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.

4 Bake 12 to 15 minutes or until cheese is melted and crust is golden brown.

1 Serving: Calories 500; Total Fat 27g (Saturated Fat 10g, Trans Fat 2.5g); Cholesterol 35mg; Sodium 1270mg; Total Carbohydrate 48g (Dietary Fiber 8g); Protein 15g Exchanges: 3 Starch, 1 Medium-Fat Meat, 4 Fat Carbohydrate Choices: 3

Tip If you’re an olive fan, top the pizza with sliced ripe olives or Greek olives to continue the Mediterranean theme.