Tomato-Mozzarella Pizza

Tomato-Mozzarella PizzaRecipe
Beau Gustafson; Jan Gautro
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.


6 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 450°.

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.

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.

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.