*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My family enjoyed this. Since expectation is key here I didn't expect the crust to resemble a traditional yeast crust so I didn't have a problem with it. It is quick easy forgiving and has all the pizza flavors my family enjoys. I chose to use sausage onion peppers and Parmesan. I eyed the amount of sauce since everyone I know who makes pizza doesn't use a measured amount you just eye it. It is a great quick evening meal. thank you!
After reading reviews (and considering ingredients I had on hand) I decided to switch it up a bit. I used a 2qt dish reduced bisquick to 1 2/3c used the same 1c of milk and added 1/4 Parmesan cheese and 2T of italian seasoning to the crust mix. I think the seasoning makes a big difference in the crust! The extra milk keeps it from being too biscuit-like...it's definitely more like a thick crust pizza. Add sauce and toppings of your choice (I used cubed pepperoni and fresh mushrooms) with a ton of cheese and mmmmm that was good! I did not put extra dough on top - used it all on the bottom. My family loved it! My changes will serve 3-4 people.
I've made Bisquick bakes before so I expected the breadiness. In order to add some balance and vegetables I added a frozen block of chopped spinach (water squeezed out first) to the dough as well as a liberal sprinkling of garlic powder. It not only added some much-needed vegetable it added a lot of flavor too (while still making it acceptable to my kids).