Ingredients

Biscuit crust:
1 1/2 cups original or reduced-fat baking mix (tested with Bisquick)
1 tablespoon olive oil
Pinch of cayenne pepper or 1/4 teaspoon hot sauce
1/4 cup hot water (1/3 cup for reduced-fat mix)
2 tablespoons grated Parmesan cheese
1 pound thawed ground turkey
1 small carrot, grated
1/2 green bell pepper, chopped
1 small onion, chopped
1 cup thick, chunky salsa
1/3 cup bottled barbecue sauce
2 tablespoons chopped green olives, optional
1 cup shredded Monterey Jack cheese (or Co-Jack)

Yield: 8 servings
Prep time: 25 minutes
Baking: 15 minutes

Directions

Stir together the baking mix, oil, pepper or hot sauce, hot water and Parmesan, using a fork. Stir vigorously about 20 strokes. Let stand about 6 minutes. Have oven heating to 450 degrees, with rack set at lowest position.

Meanwhile, cook ground turkey in a 10-inch nonstick skillet with grated carrot, bell pepper and onion until the meat is brown and crumbled. Stir often during cooking and partially cover to help tenderize the vegetables. Drain if necessary; stir in salsa and barbecue sauce.

Grease a baking sheet or a 12-inch pizza pan. Pat dough into a 12-inch circle, using hands dusted with cornmeal, flour or baking mix. Spread with turkey-vegetable mixture; sprinkle with green olives, if using, and Jack cheese.

Bake 12 to 15 minutes at 450 degrees until crust is golden brown. Cut into wedges and eat with a knife and fork.