Pizza Arrabbiata

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Pizza ArrabbiataRecipe
Photo: Francesco Tonelli; Styling: Tiziana Agnello
Serve with Grapefruit, Walnut, and Feta Salad. Or serve with Asparagus with Lemon and Pecorino.


Serves 4 (serving size: 2 wedges)


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12 ounces refrigerated fresh pizza dough
Cooking spray
2 ounces prechopped pancetta
1 tablespoon extra-virgin olive oil
2/3 cup chopped onion
1/2 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
1 (14.5-ounce) can unsalted diced tomatoes, drained
2 teaspoons chopped fresh oregano
1/8 teaspoon salt
1 tablespoon cornmeal
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
Oregano leaves (optional)


Hands-on: 20 Minutes
Total: 30 Minutes

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

2. Place pizza dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.

3. Heat a large skillet over medium heat. Add pancetta; cook 4 minutes, stirring frequently. Remove pancetta from pan; discard drippings.

4. Add oil to pan; swirl to coat. Add onion, pepper, and garlic; cook 4 minutes, stirring occasionally. Place tomatoes in a mini chopper; pulse 4 times or until almost smooth. Add tomatoes, chopped oregano, and salt to pan; bring to a simmer. Cook 1 minute.

5. Roll dough into a 14-inch circle on a floured surface. Carefully remove pizza stone from oven. Sprinkle stone with cornmeal; arrange dough on stone. Spread tomato mixture over dough, leaving a 1/2-inch border; sprinkle with cheese and pancetta. Bake at 500° for 10 minutes or until crust is browned. Garnish with oregano leaves, if desired. Cut pizza into 8 wedges.

Created date

February 2013

Nutritional Information

Calories 395
Fat 13.6 g
Satfat 5.1 g
Monofat 4.4 g
Polyfat 0.9 g
Protein 15.9 g
Carbohydrate 49.5 g
Fiber 7.3 g
Cholesterol 18 mg
Iron 2 mg
Sodium 704 mg
Calcium 181 mg