Professional chef and author, Cricket Azima for the Betty Crocker kitchens shares her secrets on how to make an Extra-Easy Pizza with your family. This great recipe starts with a light flakey crust and ends with customized toppings so that everyone has their favorite combo. Bon Appétit!
For stuffed-crust pepperoni pizza
Original bisquick mix
3 Cup (48 tbs)
2⁄3 Cup (10.67 tbs)
Olive oil/Vegetable oil
3⁄4 Cup (12 tbs)
Colby-monterey jack string cheese sticks
4 , cut in half lengthwise (From 10 Ounce Package)
8 Ounce (1 Can)
Shredded italian cheese blend
8 Ounce (2 Cups)
Sliced fresh mushrooms
1 Cup (16 tbs)
Green bell pepper
1 Small, chopped to make 1/2 cup
Canned sliced ripe olives
2 1⁄4 Ounce, drained (1 Can)
Stuffed-Crust Pepperoni Pizza
1. Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
2. Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
3. Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
4. Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.