Wednesday, August 24, 2011

Italian Pizza Bake

This Italian Pizza Bake is ready in no time ... with no freezer burn in sight. It may not be quite as quick as pulling a pizza from the freezer case or as easy as calling for pizza delivery (if that were even an option around here!). But it is a great choice for supper - whether you're sitting around the kitchen table or serving it up on paper plates.

The guys were finally were able to work wheat stubble ground after it rained a couple of inches in early August. So it was Meals on Wheels time at the County Line kitchen. The guys are fans of Taco Pizza, which uses a crescent roll dough for the crust.

But I saw a version of this recipe on the biscuit mix box and decided it was time for something new. The original recipe was made in a loaf pan, and I knew it wouldn't make enough for both guys. So I looked at my Bisquick cookbook and came up with a dough to fit my pizza pan, then multiplied the topping ingredients.

The end result was a success. Even my farmer, who prefers beef over chicken any day, gave me a thumbs up. It's going in the "keep" pile.

Italian Pizza Bake
2 cups Bisquick
1/2 cup cold water
1/4 tsp. garlic powder
1/2 cup diced green or yellow bell pepper (I used yellow)
1/2 cup chopped onion (I used green onion, both bottoms and tops)
1 cup canned diced tomatoes with Italian herbs
1 1/2 cups cut-up cooked chicken breast (I had grilled extra at the noon meal for this purpose)
1/4 tsp. Italian seasoning
1 1/2 cups shredded cheese (Original recipe called for mozzarella. I used a fiesta blend)

Heat oven to 400 degrees. Spray pizza pan with cooking spray. Stir together Bisquick, water and garlic powder until a ball forms. Using a little extra Bisquick, knead the dough about 10 times on the counter, adding a little Bisquick if it's too sticky. Using floured or Bisquick-coated fingers, spread dough in pizza pan.

Cook peppers and onion in a nonstick skillet over medium-high heat, stirring frequently, until tender (I had to add a little water so it wouldn't burn before the veggies were softened. It cooked off.) Stir in chicken, tomatoes and seasoning; heat until hot and liquid reduces some. Spoon over dough in pan. Sprinkle with cheese.

Bake 12-15 minutes (depending on your oven) or until golden brown and cheese is melted. Cut into 8 pieces and serve.

If you prefer, you can use a use a yeast dough pizza crust. Click here for a recipe. Or, if you're short on time, you could purchase a refrigerated pizza crust from the grocery store.

A few photos of the process:

Pat the biscuit dough crust onto a pizza pan.

Cook the yellow bell pepper and green onion (with tops) in a nonstick skillet. I added a little water so they didn't burn before they got tender. No oil necessary!

Here's the mixture after I added the tomatoes, chicken and seasoning.

After the liquid reduces, spread it on the pizza crust.

Top with shredded cheese. (Measure if you must: I usually just put it on until it looks "right.")

Serve it up. (I put a piece on a plate for the photo. In reality, I put pieces on paper plates and took them to the field for the guys, along with grapes and homemade cookies.)

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