Tomato-Mozzarella Pizza
Photography: Beau Gustafson; Jan Gautro; 
Pancetta is Italian cured bacon. You can substitute regular bacon, if you wish. Round out the meal with a tossed green salad.
| Servings:6 servings (serving size: 1 wedge) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- fiber:2.4 g
- sodium:560 mg
- calories from fat:32 %
- carbohydrate:31.7 g
- saturated fat:4.2 g
- protein:11.5 g
- calories:243
- cholesterol:16.9 mg
- calcium:153 mg
- mono fat:1.1 g
- poly fat:0.2 g
- fat:8.6 g
- iron:1.9 mg
directions
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.
