Matt spreading pesto on the pizza crust.
We just finished our super tasty dinner of Mediterranean Pizza. It was pretty simple to make, very flavorful and filling.
The base of the recipe is a speedy Bisquick based crust, which comes together well with the addition of a packet of yeast. My mom was convinced, after I showed her this recipe, that this is indeed the same Bisquick pizza crust recipe she coveted in the 80s (when I was a wee Jamie) and would make all the time until she lost the recipe.
After making it, I am probably certain she is right, as it was quick and fairly easy. The only trouble is that the dough usually is (for me anyway) a bit of a trick to roll it out to fit the pan just right. This is usually a problem for me anyways, I have some weird issues with dough! haha.
I added a bit more water than the recipe calls for to make the dough a better consistancy. It turned out quite nice, very light and fluffy. Not like a typical pizza dough, but pretty tasty nonetheless.
It was also a treat to be able to use some of the pesto that I stockpiled in the freezer from this past summer. I'll include the recipe below, just in case you come upon a cheap bunch of basil at this time of the year. You can also save it for the summer, when you can buy huge bunches at the local farmers market.
I am sure I'll let you in on my fave source again in the summer, but I'll mention it now too: the West Allis Farmers Market has a fantastic herb farmer, he sells everything very cheap, incredibly fresh and in huge bunches. I've been known to purchase the basil from him, as well at great bunches of fresh mint, perfect for mai tais and mojitos!
Alright, well enough babbling about things to come this year... Let's move on to something you can make this winter!!
The pizza recipe is from a Bisquick recipes magazine from a recipe magazine series put out by Betty Crocker. My parents got me a subscription for Christmas last year, it was so great I begged them to renew for this Christmas!! Seriously, I have made at least one recipe from each issue last year!! I highly recommend you check it out! They also offer free recipes by email, something else you should definitely try!!
-2 Tablespoons cornmeal
-2 1/2 cups Bisquick mix (we used Heartsmart Bisquick)
-1 package fast-acting dry yeast
-1/2 cup plus 3 tablespoons warm water (105-115 degrees F)
-1/2 cup basil pesto (fresh or store bought)
-1/2 cup sun-dried tomatoes in oil, drained and cut into 1/2 inch pieces
-1 can (14 oz) artichoke hearts, drained and chopped
-1 cup shredded mozzarella cheese (4 oz)
-1 cup crumbled feta cheese (4 oz)
Preheat oven to 425 degrees. Lightly grease 15"x10" pan with a 1" lip (we used a cookie sheet with raised edges, it worked well). Sprinkle lightly with cornmeal and tap off any excess.
In large bowl, mix Bisquick with yeast. Add warm water and stir until dough forms a ball. Lightly knead and roll out to fit into pan. Place dough in pan and crimp edges to form a rim.
Spread pesto over the dough, then top with tomatoes, artichokes, and cheeses.
Bake 12-15 minutes or until dough is golden and cheese is melted.
This recipe serves 6 at around 500 calories per serving.
I received this recipe in my mailbox a couple years ago from our landlord's wife Shannon. She knows I love to cook and bake, so she told me I could have some of the fresh basil she grew and gave me this delicious recipe to go with it!
-2 cups basil
-4 to 5 Tablespoons pine nuts
-2/3 cup Parmesan cheese, grated
-2 cloves garlic
-1/2 cup olive oil
-1/4 to 1/2 teaspoon salt
Process the basil, garlic, pine nuts, salt, and 1/4 of the olive oil to make a paste.
Add remaining olive oil until blended.
Stir in the Parmesan.
*Add a squeeze of lemon to bring out flavor if needed (!! Jamie's note: I have never needed to do this! It is always tasty!)
Makes sauce for pasta, or bruschetta spread. Also makes enough for one pesto pizza (replacing tomato sauce).
Hope you enjoy these recipes!! As always, if you try them I'd love to know what you think!