Ingredients
1
lb bulk reduced-fat Italian pork sausage
1
large onion, chopped (1 cup)
1
small green bell pepper, chopped
2
cups Original Bisquick™ mix
1/2
cup stone-ground yellow cornmeal
1/2
cup shredded Parmesan cheese (2 oz)
6
tablespoons cold butter
1/4
cup boiling water
6
slices (3/4 oz each) mozzarella cheese
2/3
cup pizza sauce
1
package (3 oz) sliced pepperoni
2
cups shredded mozzarella cheese (8 oz)
Small fresh basil leaves, if desired
Preparation
Heat oven to 350°F. In 12-inch nonstick skillet, cook sausage over medium heat until no longer pink. Remove sausage to paper towels, reserving drippings. Cook onion and bell pepper in drippings until crisp-tender.
In medium bowl, stir Bisquick mix, cornmeal and Parmesan cheese. Cut in butter, using pastry blender, until crumbly. Add boiling water; stir vigorously until dough forms. Spray 10-inch ovenproof skillet with cooking spray. Press dough on bottom and up side of skillet. Arrange cheese slices over crust; spread with 1/3 cup of the pizza sauce. Top with sausage and onion mixture. Arrange two-thirds of the pepperoni over onion mixture. Spread remaining 1/3 cup pizza sauce over pepperoni; top with shredded mozzarella cheese and remaining pepperoni.
Bake 30 to 35 minutes or until crust is golden brown. Let stand 5 minutes. Garnish with basil. Cut into 8 wedges; serve with additional pizza sauce, heated, if desired.
