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Photo: Francesco Tonelli; Styling: Tiziana Agnello Photo by: Photo: Francesco Tonelli; Styling: Tiziana Agnello

Pizza Arrabbiata

Serve with Grapefruit, Walnut, and Feta Salad. Or serve with Asparagus with Lemon and Pecorino.

 

Cooking Light APRIL 2013

  • Yield: Serves 4 (serving size: 2 wedges)
  • Hands-on:20 Minutes
  • Total:30 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 395
  • Fat: 13.6g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.9g
  • Carbohydrate: 49.5g
  • Fiber: 7.3g
  • Cholesterol: 18mg
  • Iron: 2mg
  • Sodium: 704mg
  • Calcium: 181mg
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Pizza Arrabbiata recipe

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