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Tomato-Mozzarella Pizza

Beau Gustafson; Jan Gautro
Yield 6 servings (serving size: 1 wedge)
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

Nutrition Information

  • calories 243
  • caloriesfromfat 32 %
  • fat 8.6 g
  • satfat 4.2 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 11.5 g
  • carbohydrate 31.7 g
  • fiber 2.4 g
  • cholesterol 16.9 mg
  • iron 1.9 mg
  • sodium 560 mg
  • calcium 153 mg

How to Make It

  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.