Deep Dish Pizza Pie

Prep

20

min
Total

60

min
Servings

8

Original Bisquick® mix provides a simple addition to this cheesy pizza baked with pepperoni and veggies – perfect for dinner.

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

Steps

1

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.
2

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.
3

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.

Nutrition

585 Calories, 39g Total Fat, 30g Protein, 34g Total Carbohydrate

Nutrition Facts

Serving Size:

1 Serving

Calories: 585

Total Fat: 39g; 0%

Saturated Fat: 19g; 0%

Sodium: 506mg; 0%

Total Carbohydrate: 34g; 0%

Dietary Fiber: 2g; 0%

Protein: 30g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 1/2 Vegetable; 2 Fat;

Carbohydrate Choice

1 1/2

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