Prep 15 mins
Cook 20 mins
An easy-to-make, no-yeast, rustic pizza. Uses a pantry staple - Bisquick! I adapted this from a recipe off the side of my supermarket's box of all purpose baking mix. It's fast and very yummy.
- 354.88 ml baking mix (Bisquick)
- 2.46 ml garlic powder
- 1.23 ml black pepper
- 78.07 ml hot water
- 236.59 ml ricotta cheese
- 1 clove chopped garlic
- 59.14 ml parmesan cheese
- 236.59 ml shredded mozzarella cheese
- 2 medium tomatoes
- 4.92 ml dried basil
- 2.46 ml dried oregano
- olive oil
- For crust, stir together baking mix, garlic powder, pepper and hot water until it becomes a dough then knead it with your hands for a few minutes on a floured board.
- Press, pat and coax dough out on regular size greased baking sheet (I cover my baking sheet with foil and then spray the foil with Pam).
- Set aside.
- Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
- Set aside.
- In a small bowl, mix ricotta with garlic and parmesan.
- Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
- Top with mozzarella cheese.
- Place tomato slices and then diced tomatoes.
- Sprinkle with basil and oregano and then drizzle with oil.
- Moisten the edges of the dough with water and fold up to form a small crust.
- Bake at 400 for 15 to 20 minutes.
This was darned tasty. I made it pretty much exactly as written, but I had only a scant cup of ricotta on hand, not quiiite a full cup. I also did the foil and spray step you mentioned (using canola oil cooking spray instead of Pam, which I've never bought). Since I live at a high elevation, I baked the pie for a full 20 minutes. The flavor is somewhat mild, so I can see why some other reviewers added other spices and so on. But as is, it's a light, healthy version of pizza. It did take me a while to prep, but I'm pretty meticulous about things. All in all, a great recipe - thanks!
This was delicious! We both dove into it and barely came up for air. Having read the other comments about the crust I added hot pepper flakes, parmesan cheese, onion powder and basil to the dough. The crust however was very soft, we ate this with a fork. I thought about giving it 4 stars for that reason but just couldn't! It was just to good. Thanks a lot for a great dinner!
This one didn't go over too well in my house... but I think it has potential. We disliked the bland crust, and all that ricotta didn't do anything to add any flavor, even though I did add sliced onion and some Italian seasoning. I think on a crisp, seasoned crust, with more spices on the toppings, it might better suit our tastebuds. Thanks anyway!