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.

Tomato-Mozzarella Pizza

Photo by smsparks11

  • Prep Time


  • Total Time


  • Servings



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

  • Ingredients

  • 1 (11-ounce) can refrigerated French bread dough

  • 2 tablespoons yellow cornmeal

  • Cooking spray

  • 1½ pounds plum tomatoes, thinly sliced

  • 1 garlic clove, minced

  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

  • ¼ teaspoon black pepper

  • 2 ounces pancetta

  • ¼ cup thinly sliced fresh basil


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) Protein:11.5g Carbohydrate:31.7g Fiber:2.4g Cholesterol:16.9mg Iron:1.9mg Sodium:560mg Calcium:153mg


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