Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve with Grapefruit, Walnut, and Feta Salad. Or serve with Asparagus with Lemon and Pecorino.

Ann Taylor Pittman
Recipe by Cooking Light April 2013

Gallery

Credit: Francesco Tonelli; Styling: Tiziana Agnello

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

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  • Place pizza dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.

  • Heat a large skillet over medium heat. Add pancetta; cook 4 minutes, stirring frequently. Remove pancetta from pan; discard drippings.

  • Add oil to pan; swirl to coat. Add onion, pepper, and garlic; cook 4 minutes, stirring occasionally. Place tomatoes in a mini chopper; pulse 4 times or until almost smooth. Add tomatoes, chopped oregano, and salt to pan; bring to a simmer. Cook 1 minute.

  • Roll dough into a 14-inch circle on a floured surface. Carefully remove pizza stone from oven. Sprinkle stone with cornmeal; arrange dough on stone. Spread tomato mixture over dough, leaving a 1/2-inch border; sprinkle with cheese and pancetta. Bake at 500° for 10 minutes or until crust is browned. Garnish with oregano leaves, if desired. Cut pizza into 8 wedges.

Nutrition Facts

395 calories; fat 13.6g; saturated fat 5.1g; mono fat 4.4g; poly fat 0.9g; protein 15.9g; carbohydrates 49.5g; fiber 7.3g; cholesterol 18mg; iron 2mg; sodium 704mg; calcium 181mg.
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