Tomato-Mozzarella Pizza

By á-32

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

Details

Servings 6

Preparation

Step 1

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. Serving size is one wedge

Nutritional Information
Calories:
243 (32% from fat)
Fat:
8.6g (sat 4.2g,mono 1.1g,poly 0.2g)
Protein:
11.5g
Carbohydrate:
31.7g
Fiber:
2.4g
Cholesterol:
16.9mg
Iron:
1.9mg
Sodium:
560mg
Calcium:
153mg