Italian Pizza Bake

4.5 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 272.5
  • Total Fat: 6.3 g
  • Cholesterol: 46.6 mg
  • Sodium: 1,573.1 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 23.3 g

View full nutritional breakdown of Italian Pizza Bake calories by ingredient


A heart smart 'start' for Bisquick. A heart smart 'start' for Bisquick.
Number of Servings: 2


    1/3 cp Bisquick Heart Smart Mix
    2 Tbsp Fat free Egg product or 1 egg white
    1 Tbsp Water
    1/8 Tsp Garlic powder
    1/4 cp Diced green or yellow bell pepper
    1/4 cp Chopped Onion
    1/2 cp Cut-up cooked Chicken breast
    1/2 cp Canned diced tomatoes w/Italian Herbs, drained
    1/4 tsp Italian seasoning
    1/4 cp Shredded reduced-fat mozarella cheese


Heat oven to 400 degrees F. Spray 8"x4" loaf pan. Stir Bisquick mix, egg product, water and garlic powder; spread in pan.

Cook pepper and onion in nonstick skillet over medium-high heat, stirring frequently, until onion is tender. Stir in chicken, tomatoes and seasoning; heat until hot. Spoon over batter in pan. Sprinkle with cheese.

Bake 20-23 min or until golden brown; loosen from sides of pan.

Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user MEESHMANIA.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Pretty good. i added more bisquick because it didnt cover the bottom of the pan however when cooked it i had too much biscut on the bottom and didnt taste like pizza crust. i will have to try and add less next time - 3/29/09

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    1 of 1 people found this review helpful
    I made this a few nights ago. It was really good! I do plan on adding more veggies for the next time. - 3/24/09

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    1 of 1 people found this review helpful
    Wow, the dough is amazing and so easy. It tastes so healthy and delicious. - 3/16/09

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    1 of 1 people found this review helpful
    Yum, yum, yum. You can hardly tell it's not traditional pizza dough. - 3/15/09

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    Has anyone tried making it with LESS than 1500 mg. of sodium? - 9/22/11