Tomato-Mozzarella Pizza

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.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 32%
  • Fat: 8.6g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 11.5g
  • Carbohydrate: 31.7g
  • Fiber: 2.4g
  • Cholesterol: 16.9mg
  • Iron: 1.9mg
  • Sodium: 560mg
  • Calcium: 153mg

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

Preparation

  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.
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