Skip to main content

Extra Easy Pepperoni Pizza

Extra Easy Pepperoni Pizza

I hope everyone had a terrific Tuesday! Y'all know by now, Tuesday night means pizza at our house for supper!! We all enjoyed this pizza. The crust is a good deal like the ones in the Chef Boyardee pizza kits. It's quick, cheap and taste pretty good, too. Nothing spectacular, but not bad either. Since I keep Bisquick in my pantry, it's a great crust for when I'm out of the Pillsbury refrigerated kind. Cheaper, too. You do have to do a good bit of "patting" to cover the bottom of a 9x13 pan, but I think it would be too "biscuit-y tasting" and thick if you increased the Bisquick by very much.
I did use the lighter, lower-fat version of Bisquick. Since I decided to cut the cheese back to one cup of 2% mozzarella, I added some Canadian bacon, which is much lower in fat than cheese and added a nice flavor to the pizza.

Here's a re-post of the recipe:

Tuesday - Extra Easy Pepperoni Pizza

Extra Easy Pepperoni Pizza

This is a Bisquick® recipe!

1 1/2cups Original Bisquick® mix
1/3 cup very hot water
1jar (8 ounces) pizza sauce (I used an 8 oz. can of tomato sauce and added a bit of Italian seasonings and sugar to it.)
1package (3 1/2 ounces) sliced pepperoni
1 cup sliced fresh mushroom (I sauteed mine for just a bit before putting them on the pizza.)
1 1/2cups shredded mozzarella cheese (6 ounces)

Preheat oven to 375 degrees.

Spray pizza pan with cooking spray.

Quickly stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.

Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.

Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.

Comments

  1. Pizza is always a winner at our house. This one sounds really easy as well as delicious. My hubby would definitely love it! Thanks for sharing! :)

    ReplyDelete
  2. Oh, we all love pizza.
    If ever in the Corinth, Ms
    area try the Pizza Grocery, it is a wonderful place for pizza !!

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s