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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pancetta, Italian cured bacon, tops this tomato-mozzarella pizza but you can substitute regular bacon, if you wish. Round out the meal with a tossed green salad. Ingredients:
1 (11-ounce) can refrigerated french bread dough |
2 tablespoons yellow cornmeal |
cooking spray |
1 1/2 pounds plum tomatoes, thinly sliced |
1 garlic clove, minced |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1/4 teaspoon black pepper |
2 ounces pancetta |
1/4 cup thinly sliced fresh basil |
Directions:
1. Preheat oven to 450°.
2. Place dough on a baking sheet sprinkled with cornmeal; press dough into a 12-inch circle. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray. Bake at 450° for 8 minutes. Remove from oven.
3. Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes. Sprinkle garlic evenly over surface of dough; sprinkle 1/2 cup cheese evenly over dough. Arrange tomato slices on top of cheese; sprinkle with pepper. Top with remaining 1/2 cup cheese. Bake at 450° for 5 minutes.
4. Chop pancetta. Cook pancetta in a nonstick skillet over medium heat until crisp; drain. Sprinkle pancetta over pizza; bake an additional 1 minute or until crust is golden. Sprinkle basil over pizza; let stand 2 minutes. Cut into 6 wedges.
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