Pizza Arrabbiata

Name: Pizza Arrabbiata
Ingredients: 12 ounces refrigerated fresh pizza dough; Cooking spray; 2 ounces prechopped pancetta; 1 tablespoon extra-virgin olive oil; 2/3 cup chopped onion; 1/2 teaspoon crushed red pepper; 4 garlic cloves, thinly sliced; 1 (14.5-ounce) can unsalted diced tomatoes, drained; 2 teaspoons chopped fresh oregano; 1/8 teaspoon salt; 1 tablespoon cornmeal; 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup); Oregano leaves (optional)

13 ingredients

5 steps

Ingredients

12 ounces refrigerated fresh pizza dough
Cooking spray
2 ounces prechopped pancetta
1 tablespoon extra-virgin olive oil
2/3 cup chopped onion
1/2 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
1 (14.5-ounce) can unsalted diced tomatoes, drained
2 teaspoons chopped fresh oregano
1/8 teaspoon salt
1 tablespoon cornmeal
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
Oregano leaves (optional)

Directions

1

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
2

Place pizza dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.
3

Heat a large skillet over medium heat. Add pancetta; cook 4 minutes, stirring frequently. Remove pancetta from pan; discard drippings.
4

Add oil to pan; swirl to coat. Add onion, pepper, and garlic; cook 4 minutes, stirring occasionally. Place tomatoes in a mini chopper; pulse 4 times or until almost smooth. Add tomatoes, chopped oregano, and salt to pan; bring to a simmer. Cook 1 minute.
5

Roll dough into a 14-inch circle on a floured surface. Carefully remove pizza stone from oven. Sprinkle stone with cornmeal; arrange dough on stone. Spread tomato mixture over dough, leaving a 1/2-inch border; sprinkle with cheese and pancetta. Bake at 500° for 10 minutes or until crust is browned. Garnish with oregano leaves, if desired. Cut pizza into 8 wedges.