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Mediterranean Pizza

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Betty Crocker Kitchens
Updated Feb 14, 2011
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Add something cheesy to your Mediterranean cuisine night. Enjoy this mouth-watering pizza topped with Progresso® artichoke hearts, sun-dried tomatoes and basil pesto – a flavorful dinner.

Mediterranean Pizza

  • Prep Time 20 min
  • Total 35 min
  • Servings 6
  • Ingredients 9
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Ingredients

Crust

Topping

  • 1/2 cup basil pesto
  • 1/2 cup sun-dried tomatoes in oil, drained, cut into 1/2-inch pieces
  • 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 package (4 oz) crumbled feta cheese (1 cup)

Instructions

  • Step 
    1
    Heat oven to 425°F. Lightly grease 15x10x1-inch pan with shortening or cooking spray. Sprinkle with cornmeal, tapping off any excess.
  • Step 
    2
    In large bowl, stir Bisquick mix and yeast. Add water; stir until dough leaves side of bowl. On work surface dusted with additional Bisquick mix, lightly knead dough 1 minute. Roll out to 15x10-inch rectangle. Place dough in pan; crimp edges, forming a rim.
  • Step 
    3
    Spread pesto over dough. Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.
  • Step 
    4
    Bake 12 to 15 minutes or until cheese is melted and crust is golden brown.

Nutrition

500 Calories
27g Total Fat
15g Protein
48g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
10g
51%
Trans Fat
2 1/2g
Cholesterol
35mg
12%
Sodium
1270mg
53%
Potassium
490mg
14%
Total Carbohydrate
48g
16%
Dietary Fiber
8g
33%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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