Ingredients (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 PreparationPreheat 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. Nutritional InformationAmount 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 Cooking Light OCTOBER 2007
Thursday, April 14, 2011
Tomato-Mozzarella Pizza- 243 cal per serving!
This was dinner last night! Awesome flavor and not a lot of calories. My boyfriend cut into this pizza before I could get a picture of it but it looks just like the picture provided by cooking light. It makes 6 servings with 243 calories a serving, eat two pieces with a spinach salad and you have dinner for 500 calories! Enjoy! 
Ingredients (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 PreparationPreheat 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. Nutritional InformationAmount 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 Cooking Light OCTOBER 2007
Ingredients (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 PreparationPreheat 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. Nutritional InformationAmount 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 Cooking Light OCTOBER 2007
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