Ingredients
2 1/4
cups Original Bisquick™ mix
1/4
to 1/3 cup cornmeal
2/3
cup milk
1
jar (10 oz) basil pesto
1
plum (Roma) tomato, thinly sliced
2
cups shredded mozzarella cheese (8 oz)
1/2
cup shredded Parmesan cheese
1/4
cup thinly sliced fresh basil leaves
1
tablespoon olive oil
Preparation
Heat oven to 450°F. Spray large cookie sheet with cooking spray.
In large bowl, stir Bisquick™ mix, 1/4 cup cornmeal, and milk until soft dough forms.
Press dough into 13x9-inch rectangle on cookie sheet, using additional cornmeal as needed. Using fork, pierce dough at 1-inch intervals. Bake 8 minutes, or until just beginning to brown.
Spread pesto over crust. Top with tomato and cheeses. Bake an additional 8 to 10 minutes, or until cheese is melted. Sprinkle basil and olive oil over top. Cut into 2 rows by 4 rows.
