Tomato-Mozzarella Pizza

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

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.

Author: CookingLight.com

Nutritional Facts:

• Calories - 243
  
• Yields 6 servings
• Serving size - 1 wedge
  

Rating:

Comments:

•