I have spoken before of my woes with pizza crust. Sometimes I’m good at it, other times, not so much. So when I was at Baking with Betty a few weeks back and I saw a pizza crust make from Bisquick, I was definitely intrigued.
I didn’t try this recipe while I was there. This station was actually the last station I was at, and my that time, I had eaten so much that I didn’t want to eat another bite. But this pizza intrigued me and looked so tasty, I knew it would be one that I would make when I got home. And now is the perfect time, because the tomatoes are so perfectly ripe and delicious right now. I know this is one recipe that won’t be very good a few months from now when all you can find are tasteless grocery store tomatoes.
The Bisquick crust was interesting. It’s definitely not your typical pizza crust, but it was still delicious. I wasn’t able to pick up the slice like a normal slice of pizza, but I had to eat it with a fork. Regardless of the fact that it was different from “normal” pizza, this is definitely something I would try again. It’s super easy, and much faster than making pizza dough. And the combination of the pesto, tomatoes and fresh mozzarella – pure deliciousness!
Caprese Pizza with Crispy Bacon
from Betty Crocker
total time: 40 minutes
1 tablespoon yellow cornmeal
1 1/2 cups Original Bisquick
1 1/2 teaspoons Italian seasoning
1/3 cup hot water
1 tablespoon olive oil
1/3 cup basil pesto (store bought, or make your own. I use this recipe.)
3 medium tomatoes, cut into 1/4-inch slices
8 oz. fresh mozzarella cheese, cut into 1/4-inch slices
2 oz. sliced bacon, crisply cooked and crumbled, or 2 oz. diced pancetta, cooked and crumbled
1/4 cup fresh basil leaves, torn
3 tablespoons balsamic vinegar
Heat oven to 350F. Spray a round pizza pan with cooking spray and sprinkle with the cornmeal.
In a medium bowl, combine the Bisquick, Italian seasonings, hot water and oil and mix until a soft dough forms. Place on a surface lightly sprinkled with more Bisquick mix and knead until smooth. Press the dough into the pizza pan. Bake in the preheated oven for 10 minutes.
Spread the pesto over the warm dough. Arrange the tomatoes and mozzarella in a circle on top of the pesto, overlapping tomato and cheese slices. Bake for an additional 15 to 20 minutes, or until the crust is golden brown and the cheese is melted. Remove from oven.
Sprinkle with additional basil and the bacon. Drizzle with balsamic vinegar.