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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 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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