California Pizza

Prep

20

min
Total

45

min
Servings

8

With chicken, olives and avocados, this is a refreshing change of pace from the ordinary pizza.

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

Steps

1

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.
2

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.
3

Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

Recipe Tips

tip 1

Store unripe avocados at room temperature and ripe ones in a refrigerator for up to a week.
tip 2

If you’re really in a hurry, go ahead and use a ready-made pizza crust for the base of this spectacular pizza.
tip 3

To prevent the avocado from turning brown, brush the cut surfaces with lemon juice.

Nutrition

315 Calories, 17 g Total Fat, 19 g Protein, 23 g Total Carbohydrate

Nutrition Facts

Serving Size:

1 Serving

Calories: 315

Calories from Fat: 155

Total Fat: 17 g

Saturated Fat: 8 g

Cholesterol: 50 mg

Sodium: 980 mg

Potassium: 380 mg

Total Carbohydrate: 23 g

Dietary Fiber: 2 g

Protein: 19 g

% Daily Value*:

Vitamin A: 14%; 14%

Vitamin C: 4%; 4%

Calcium: 22%; 22%

Iron: 12%; 12%

Exchanges:

1 Starch; 1 Vegetable; 2 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.