6.5-ounce pouch baking mix (such as Bisquick or Betty Crocker Pizza Crust Mix)
1/2 cup tomato sauce (use Contadina’s pack-friendly Pizza Squeeze bottle)
5-ounce block Asiago cheese (or another hard/semi-hard cheese, such as Gouda, Monterey Jack, or Reggiano)
4-ounce pouch pepperoni slices
1 tablespoon Italian seasoning
1 tablespoon olive oil
Transfer Italian seasoning to zip-top bag. Pack oil in a spill-proof container.
Finely dice cheese. In a bowl, combine baking mix and 1/2 cup water; stir until dough forms. Pour oil into a 10-inch skillet. Roll dough thin on a plate with a Lexan water bottle and transfer to skillet (or spread it evenly across skillet with a spoon). Top with tomato sauce, cheese, and pepperoni. Cover the pizza with a pot lid and cook over medium heat for five minutes, or until cheese melts. Top with Italian seasoning.
Price $4 per serving Weight 1/2 lb. per serving
Cook time 5 min
Prep time 10 min
Fat 55 g
Carbs 40 g
Protein 36 g