Southwestern Pizza Made with Quick Mix



The crust in this pizza is more like a cross between a biscuit and pizza crust. It’s not going to be your traditional yeast- risen pizza crust, but it’s good and it’s fast to create easy, fast flat breads from the leftovers in your fridge.

Create your own toppings to put on the biscuit crust that consists of one and a half cups of quick mix or Bisquick plus one third cup very hot water.

1 cup cut up cooked chicken or 1/2 pound boneless skinless chicken breast cut into small strips
Half of a bell pepper, chopped
One small chopped onion or you can slice it
Half cup of Salsa and Picante sauce your choice
1-1/2 cups Quick Mix or Heart-Healthy Bisquick
One third cup very hot water
One and a half cups shredded cheese(s) of your choice


Any of the items in the Web tags can be additions of variations of this recipe too. Use your imagination here.
“Let This Be a Springboard For Your Imagination.”

Preheat your oven to 425 degrees remove the oven rack to the lowest position.

Spray a 12 inch pizza pan with cooking spray.

For Biscuit Crust
Mix 1-1/2 cups Quick Mix or Bisquick Heart Healthy Baking Mix and 1/3 cup very hot water together and blend until a soft dough forms.

Press the dough into the Pizza pan, using fingers dipped in the Quick Mix or Bisquick mix, and pinch the edges to form 1/2 inch rim.

Prick crust with a fork a few times, does though you’re making shortbread, and then bake the crust at 450 degrees for about 8 minutes until the top crust feels done and tests with a toothpick.
Press 1 cup of cheddar or Monterey Jack cheese or a combination of the two- on top of the dough.

Southwestern Chicken Mixture:

1 cup cooked chicken
I am using the meat from my spicy baked chicken drumsticks it was made with a really wonderful evening it’s brown sugar based with about 20 different spices in it. I had them cooked ahead in the fridge.
1/2 cup bell peppers -any kind, cut into small pieces
1 small onion diced
1/2 cup your choice of salsa
Mix all this together and top the pizza with it.

Other toppings include cooked pinto beans and black beans.

After putting southwestern chicken topping on the pizza then bake the 12 inch pizza for 12 to 15 minutes, until the crust is brown and the cheese is melted and bubbly.

This will feed 8.

*You can also do this with rotisserie chicken or simply use 1/2 pound of boneless chicken breast cut into 1/8 inch strips. If using uncooked chicken breasts, you’ll need to obviously cook the strips on high heat in about 2 tablespoons olive oil or canola oil until the chicken is no longer pink, about 4 minutes, then reserve for the topping.

Photos coming soon!

The idea for this dish was a springboard from “Fajita Pizza” from The Bisquick Cook Book by Paulette Motzko
June 17, 2016
8:35 a.m.