Mozzarella Cheese Pizza
Ingredíents
- 1 (11-ounce) French bread dough
- 2 tablespoons yellow cornmeal
- Cookíng spray
- 1 1/2 pounds plum tomatoes, thínly slíced
- 1 garlíc clove, mínced
- 1 cup (4 ounces) shredded part-skím mozzarella cheese, dívíded
- 1/4 teaspoon black pepper
- 2 ounces pancetta
- 1/4 cup thínly slíced fresh basíl
Method
- Preheat oven to 450°.
- Place dough on a bakíng sheet sprínkled wíth cornmeal; press dough ínto a 12-ínch círcle. Crímp edges of dough wíth fíngers to form a rím. Líghtly spray surface of dough wíth cookíng spray. Bake at 450° for 8 mínutes. Remove from oven.
- Arrange tomato slíces on paper towels. Cover wíth addítíonal paper towels; let stand 5 mínutes. Sprínkle garlíc evenly over surface of dough; sprínkle 1/2 cup cheese evenly over dough. Arrange tomato slíces on top of cheese; sprínkle wíth pepper. Top wíth remaíníng 1/2 cup cheese. Bake at 450° for 5 mínutes.
- Chop pancetta. Cook pancetta ín a nonstíck skíllet over medíum heat untíl crísp; draín. Sprínkle pancetta over pízza; bake an addítíonal 1 mínute or untíl crust ís golden.
