Italian Ricotta Tomato Pie

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups baking mix (Bisquick)
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon black pepper
• 1⁄3 cup hot water
• 1  cup ricotta cheese
• 1  clove  chopped garlic
• 1⁄4 cup parmesan cheese
• 1  cup  shredded mozzarella cheese
• 2  medium tomatoes
• 1  teaspoon dried basil
• 1⁄2 teaspoon dried oregano
•  olive oil

Directions

1. 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.
2. 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).
3. Set aside.
4. Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
5. Set aside.
6. In a small bowl, mix ricotta with garlic and parmesan.
7. Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
8. Top with mozzarella cheese.
9. Place tomato slices and then diced tomatoes.
10. Sprinkle with basil and oregano and then drizzle with oil.
11. Moisten the edges of the dough with water and fold up to form a small crust.
12. Bake at 400 for 15 to 20 minutes.
13. Enjoy!