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Tomato-Mozzarella Pizza


Pancetta is Italian cured bacon. You can substitute regular bacon, if you wish. Round out the meal with a tossed green salad.

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


Servings 6


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.

Nutritional Information
Calories:243 (32% from fat)
Fat:8.6g (sat 4.2g,mono 1.1g,poly 0.2g)

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