Recipe by Anu
This is a quick and hearty vegetarian meal for one that I cooked up tonight for dinner, and it doesn't call for a pizza base, sauce, or special cheeses! It's a bit "upside down", with yummy parmesan cheese in the crust, followed by a layer of sliced tomatoes, which acts as the "pizza sauce". A little bit of stove-top "crust"-making and a little pop in the oven, and your yummy, unconventional pizza is ready!
Top Review by Katrina
When I read this recipe i knew i had to make these, so i made it the same nite for diner. The pizza crust is soooooooo good, its a little crunchy but yummy!! (mine only had 2 bake for 11 min). But i did do things different.....i didnt put parm. cheese in the crust, but on top i put tomatoe slices, but then on my pizza i put chicken and green, red, yellow peppers, onions and mexican cheese (a chicken fajita pizza) and i made one for my brother w/sausage and peppers and mozzarela cheese. These were sooo good and the perfect siza for diner, i WILL defeanitly be making these lil delites again!!!! They are so versatile and easy, THANKS!
- 118.29 ml original Bisquick baking mix
- 59.14 ml milk (You can use skim)
- 4.92 ml water
- cooking spray
- 14.79 ml grated parmesan cheese
- 1.23 ml dried oregano
- 0.59 ml paprika (You can use less)
- 1 medium tomatoes, sliced
- 59.14 ml sliced onion
- 78.07 ml sliced green bell pepper
- 29.58 ml corn kernels
- black pepper
Directions See How It's Made
- Mix together Bisquick, milk and water in a bowl and whisk until a smooth batter of pourable consistency is formed.
- Ensure that the batter isn't too thin; you need a substantial base to hold all those veggies!
- Preheat oven to 250 degrees Celcius (480 degrees Fahrenheit) using the top heating element only.
- Instructions for ovens without this facility with follow.
- Spray a baking sheet with cooking spray; set aside.
- Heat a non-stick skillet (or spray a regular skillet with cooking spray) on a medium-high flame until hot.
- Pour the Bisquick batter onto the skillet quickly, such that you get a 6-inch diameter circle or thereabouts.
- My"crusts" are usually pretty darn weird-shaped!
- Immediately sprinkle oregano, paprika and parmesan cheese over the top of the"crust".
- Cook only on one side for a minute or two, or until the bottom of the pancake is well browned (This is IF your oven has the facility of heating only the top element).
- If your oven is old-fashioned and it heats from all sides, cook the crust until it just starts to brown.
- Now remove the crust from the skillet and place it carefully (same side up, DON'T FLIP) on the baking sheet sprayed with cooking spray.
- Carefully place the tomato slices over the crust covering as much of it as you can.
- Now top with onion and bell pepper slices, and corn kernels.
- Sprinkle with black pepper.
- Bake in the preheated oven with only the top heating element switched on, even now, if you have that facility, for 15 minutes.
- Even in a regular oven, with all heating elements switched on, bake for 15 minutes (you adjusted the time during the crust-making, see!).
- Remove from the baking sheet onto your serving plate gently.
- Attempt to slice it, give up, grab a large spoon and dig in!
- Relish the satisfaction and thank the parmesan cheese.