2 tablespoons cornmeal
2½ cups Original Bisquick mix
1 package fast-acting dry yeast (2¼ teaspoons)
½ cup plus 3 tablespoons warm water (105°F to 115°F)
½ cup basil pesto
½ cup sun-dried tomatoes in oil, drained, cut into ½-inch pieces
1 can (14 oz) artichoke hearts, drained, chopped
1 cup shredded mozzarella cheese
1 package (4 oz) crumbled feta cheese
1. Heat oven to 425°F. Lightly grease 15 x 10 x 1-inch pan with shortening or cooking spray.
Sprinkle with cornmeal, tapping off any excess.
2. In large bowl, stir Bisquick mix and yeast. Add water; stir until dough leaves side of bowl.
On surface sprinkled with additional Bisquick mix, lightly knead dough 1 minute.
Roll out to 15 x 10-inch rectangle. Place dough in pan; crimp edges, forming a rim
3. Spread pesto over dough. Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.
4. Bake 12 to 16 minutes or until cheese is melted and crust is golden brown.