Monday Munchies Tomato-Mozzarella Pizza Pancetta, Italian cured bacon, tops this tomato-mozzarella pizza but you can substitute regular bacon, if you wish. Round out the meal with a tossed green salad. Worthy of a special occasion Rat Yield: 6 servings (serving size: 1 wedge) Nutritional Information Amount per serving * Calories: 243 * Calories from fat: 32% * Fat: 8.6g * Saturated fat: 4.2g * Monounsaturated fat: 1.1g * Polyunsaturated fat: 0.2g * Protein: 11.5g * Carbohydrate: 31.7g * Fiber: 2.4g * Cholesterol: 16.9mg * Iron: 1.9mg * Sodium: 560mg * Calcium: 153mg 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 $ Click to see savings * 1/4 teaspoon black pepper * 2 ounces pancetta * 1/4 cup thinly sliced fresh basil $ Preparation 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.
Posted on: Mon, 24 Jun 2013 00:20:40 +0000