- 6
Ingredients
- 1 (11 oz.) can refrigerated French bread dough
- 2 Tbsp yellow cornmeal
- Cooking spray
- 1-1/2 lb plum tomatoes, thinly sliced
- 1 garlic clove, minced
- 1 cup (4 oz.) shredded part-skim mozzarella cheese, divided
- 1/4 tsp black pepper
- 2 oz. pancetta
- 1/4 cup thinly sliced fresh basil
Preparation
Step 1
Preheat oven to 450 deg. 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 deg for 8 min. Remove from oven.
Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 min. 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 for 5 min.
Chop pancetta. Cook pancetta in nonstick skillet over medium heat until crisp; drain. Sprinkle pancetta over pizza; bake an additional 1 min or until crust is golden. Sprinkle basil over pizza; let stand 2 min. Cut into 6 wedges.