Great Recipes of the World August September 1983, p. 34
2/3 cup chopped onion
1/3 cup grated Parmesan cheese
3 eggs
1 ½ cups milk
¾ cup biscuit and baking mix
Sauce (below)
¼ cup grated Parmesan cheese
1 package (3 ½ ounces) sliced pepperoni
1/3 cup chopped onion
½ cup chopped green pepper
1 to 1 ½ cups shredded mozzarella cheese
Sauce:
Mix
1 can (6 ounces) tomato paste
¼ cup water
1 teaspoon dried oregano leaves
½ teaspoon garlic salt
½ teaspoon dried basil leaves
¼ teaspoon pepper
 |
| It felt cool to be (kind of) making my own pizza sauce. |
Heat oven to 425F. Grease pie plate, 10x1 ½ inches. Sprinkle 2/3 cup onion and 1/3 cup Parmesan cheese in plate. Beat eggs, milk and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.
 |
| Theeere goes the Bisquick! |
Bake 20 minutes. Spread Sauce over top. Layer remaining ingredients on Sauce. Bake until cheese is light brown, 15 to 20 minutes.
 |
| From the top, you're like yes, yes that is a pizza. |
Cool 5 minutes.
 |
| But then from the side you realize that the Bisquick crust is frightfully thick. |
My Rating: 3/5 "I liked the concept - what can go wrong with quick, easy pizza? Bisquick, as it turns out, is what can go wrong. The crust was so thick, and although it was a nice texture by itself it wasn't a texture that belongs with pizza. I felt like I was eating pizza cake. That said, the overall flavor is nice and you gotta love those toppings for being peak 80s."
Comments
Post a Comment