Recipe: Double Cheese Pepperoni Pizza (with biscuit mix crust)

DOUBLE CHEESE PEPPERONI PIZZA
Source: Betty Crocker One-Dish Meals: Casseroles, Skillet Meals, Stir-Fries and More for Easy, Everyday Dinners by Heidi Losleben
Servings: 8

3 cups Original Bisquick mix
2/3 cup very hot water
2 tablespoons vegetable oil
4 smoked (or regular) string cheese pieces (from 4-ounce package), cut lengthwise in half
1/4 cup Italian-style tomato paste
1 small onion, cut lengthwise in half, then cut crosswise into thin slices
1/2 medium bell pepper, thinly sliced
1 can (4 ounces) mushroom pieces and stems, drained
1/2 package (3 1/4-ounce size) sliced pepperoni
I can (2 1/4 ounces) sliced ripe olives, drained (optional)
2 cups shredded mozzarella cheese (8 ounces)

Stir Bisquick mix, water, and oil until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.

Move oven rack to lowest position. Heat oven to 450 degrees F. Spray a 12-inch pizza pan with cooking spray.

Press dough on bottom and 1-inch over side of pizza pan. Place string cheese along edge of dough. Fold 1-inch edge of dough over and around cheese; press to seal.

Bake 7 minutes.

Spread tomato paste over crust. Top with onion, bell pepper, mushrooms, pepperoni, and olives. Sprinkle with mozzarella cheese.

Bake 8 to 10 minutes or until crust is golden brown and cheese is melted.