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

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.

Recipe by Cooking Light October 2007

Gallery

Credit: Beau Gustafson; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • 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.

Nutrition Facts

243 calories; calories from fat 32%; fat 8.6g; saturated fat 4.2g; mono fat 1.1g; poly fat 0.2g; protein 11.5g; carbohydrates 31.7g; fiber 2.4g; cholesterol 16.9mg; iron 1.9mg; sodium 560mg; calcium 153mg.
Advertisement