Cheese Pizza and Pesto

 Ingredients

3

cups Original Bisquick™ mix

2/3

cup very hot water

2

tablespoons olive or vegetable oil

4

sticks (1 oz each) mozzarella string cheese, cut in half lengthwise

1/3

cup refrigerated basil pesto (from 7-oz container)

1

bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups)

1 1/2

cups 1/8-inch strips yellow, red and green bell peppers 

Directions

1  Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza 

• pan with cooking spray. In large bowl, stir Bisquick mix, water and oil
•  with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
• 2  Pat or press dough in bottom and 1 inch over side of pizza pan. 
• Place string cheese along edge of dough, overlapping if necessary. 
• Fold 1-inch edge of dough over and around cheese; press to seal.
• 3   Bake 6 to 7 minutes or until lightly browned around edges.
• 4   Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese;
•  top with bell peppers and remaining 3/4 cup cheese.
•  Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.