Tomato-Mozzarella Pizza

Name: 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

9 ingredients

4 steps

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

1

Preheat oven to 450°.
2

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.
3

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.
4

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.