Low Calorie Pizza

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


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

recipe source: my recipes
 
 
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