|Canned tomato sauce||8 Ounce|
|Dried oregano||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Garlic powder/Onion powder||1⁄4 Teaspoon|
|Original bisquick mix||2 Cup (32 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese||1 1⁄2 Cup (24 tbs) (6 ounces)|
|Cut-up cooked chicken||2 Cup (32 tbs)|
|Cut up cooked chicken||2 Cup (32 tbs)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Avocado||1 Medium, sliced|
1. Heat oven to 425ºF. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.
2. Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
3. Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.
High Altitude (3500-6500 ft) Use boiling water to make dough.