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Freezer Mix Pizza

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Submitted by leemermaid17

Freezer mix pizza with a quick Bisquick-yeast crust topped with beef-tomato sauce, Italian seasoning, cheddar, mozzarella, and Parmesan. A homemade pizza using pantry staples.

YIELD

16 servings

PREP

10 min

COOK

40 min

READY

50 min

This pizza is built for busy weeknights when you want homemade but need it fast. The crust comes together from Bisquick and yeast, kneaded just 20 times and rolled straight out. No long rise, no proving, no waiting. The beef-tomato freezer mix heats up into a saucy meat topping while the dough rests.

The Bisquick-yeast hybrid crust is a smart shortcut. The baking mix provides the leavening and fat that would normally come from separate ingredients, while the yeast packet adds just enough fermentation flavor that it tastes like real pizza dough rather than a biscuit. A quick knead develops enough gluten for a crust that’s sturdy enough to hold toppings without being bready.

Three cheeses on top (cheddar, mozzarella, and Parmesan) melt into a bubbly, browned layer that pulls into long strings when you cut into it.

Kitchen Tips

  • Use hot water for the dough, not warm. The extra heat activates the yeast faster since there’s no rising time.
  • Roll the dough thin and pinch up the edges to form a rim. This keeps the sauce from running off during baking.
  • Let the dough rest for a few minutes after kneading. This relaxes the gluten and makes it easier to roll out.

Variations

  • Add sliced mushrooms, olives, or pepperoni on top of the meat mixture before adding cheese.
  • Use Italian sausage freezer mix instead of beef-tomato for a different flavor base.
  • Brush the crust edges with garlic butter after baking for a pizzeria-style finish.

Ingredients

Crust
2 ½ 591
1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
158
CUP ML WATER
hot
Meat mixture
1 1
PACKAGE PACKAGE BEEF-TOMATO FREEZER MIX *
¼ 59
CUP ML WATER
1 5
TEASPOON ML ITALIAN SEASONING *
1 1
DASH DASH RED PEPPER FLAKE
sauce *
Topping
2 473
CUPS ML CHEDDAR CHEESE *
2 473
CUPS ML MOZARELLA CHEESE, FAT-FREE
shredded *
1 237
CUP ML PARMESAN CHEESE
grated

Directions

Heat oven to 425'.

Mix baking mix and yeast; stir in water and beat vigorously.

Turn dough onto well-floured surface; knead until smooth, about 20 times.

Let dough rest a few minutes. While dough is resting, dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is minutes. Spoon onto bottom halves of buns; top with remaining halves. Divide dough in half. Roll each half on ungreased baking sheet into rectangle, 13×10 inches, or on pizza pan into 12-inch circle. Pinch edges to make a slight rim. Spread Meat Mixture almost to edges. Top with green pepper and cheeses. Bake until crust is brown and filling is hot and bubbly, 15 to 20 Cut into squares or wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 28 58% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 96mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 0%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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