We really loved this pizza and the salty pancetta really makes it! I used fresh pizza dough from a local pizzeria and it was great!
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)
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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
- 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.
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