Maybe I’m a bit too harsh on myself, I might just be a lazy cook. Regardless, I’m trying to cook at home more because it’s usually healthier and it’s definitely cheaper. So, since yesterday was Friday, we deemed it pizza night. One of the products I just love is Bisquick.
No, the Bisquick people (nor anyone else) are not paying me to write this post. I just love their baking mix. It makes a pretty good pizza dough and it’s easy to make. I always doctor it up a bit by mixing in a little garlic powder and basil before adding the hot water to the baking mix.
I had planned on making a pepperoni pizza because I’d seen some in the freezer. Of course, when I pulled it out and looked at it, the stuff had expired a year ago. It was probably fine, but I didn’t want to chance it. Avoid diarrhea whenever possible is my motto.
Luckily, we had a bottle of barbeque sauce and a package of pre-cooked chicken sitting in the fridge. I like to keep the chicken in the fridge because it’s so versatile.
So, I quickly whipped up a barbeque chicken pizza. I took this recipe from Betty Crocker and modified it a bit to fit my needs:
1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
Pre-cooked chicken strips
- Preheat oven to 425. (The Betty Crocker recipe says 450, but I think that was too hot. The pizza baked for 11 minutes and I think it was a bit overdone on the edges).
- Grease 12″ pizza pan and stir together Bisquick and hot water until soft dough forms. I put in the herbs & mix it with the Bisquick before the water goes into the mix.
- Press pizza dough into pan. Spread sauce, sprinkle cheese to desired cheesiness, place chicken strips on top. You might want to chop up the strips a bit if they look a little too big.
- Sprinkle a little more cheese if you like.
- Bake 12 to 18 minutes (depending on oven) until dough is golden brown and cheese is melted.
If you’d like, you can chop up an onion, bell pepper or include any other veggies as well. I just didn’t have anything in the cupboard to add.