2 cups Original Bisquick® mix
1/4 cup sour cream
1/4 cup very hot water
1 container (18 oz) refrigerated shredded chicken with bbq sauce
1/4 cup chopped cooked bacon
1 1/2 cups shredded Colby-Monterey Jack cheese
Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.
Recipe shared from: http://www.bettycrocker.com/recipes/cowboy-bbq-chicken-pizza/dc9f4841-8588-4d73-94a3-862c0a398d7d