Ingredients
1
can (8 ounces) tomato sauce
1
teaspoon dried oregano leaves
1/2
teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon garlic powder or onion powder
1/8
teaspoon pepper
2
cups Original Bisquick™ mix
1/2
cup cold water
1 1/2
cups shredded Monterey Jack cheese, (6 ounces)
2
cups cut-up cooked chicken
1/2
cup sliced ripe olives
1
medium avocado, sliced
Preparation
Heat oven to 425°F. 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.
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.
Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.
