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Spicy Double-Mozzarella Pancetta Pizza

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By Pillsbury Kitchens
Updated Feb 18, 2009
Bake-Off® Contest 43, 2008
Bee Engelhart
Bloomfield Hills, Michigan
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When it's pizza night, don’t order out. Try a fresh and fabulous combination that's ready faster than you can get takeout.

Spicy Double-Mozzarella Pancetta Pizza

  • Prep Time 20 min
  • Total 35 min
  • Ingredients 12
  • Servings 8
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Ingredients

Crust

Seasoning Blend

  • 2 tablespoons grated Asiago cheese
  • 2 tablespoons sesame seed
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 to 1 teaspoon crushed red pepper flakes

Toppings

  • 8 oz fresh mozzarella cheese, cut into 1/4-inch cubes
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1/4 cup chopped dry-pack sun-dried tomatoes
  • 4 oz thinly sliced pancetta or smoked ham, chopped (about 1/2 cup)

Instructions

  • Step 
    1
    Heat oven to 425°F. Brush oil on bottom and sides of 15x10x1-inch pan. Sprinkle cornmeal over bottom of pan. Unroll pizza crust dough in pan; press dough to edges of pan.
  • Step 
    2
    Bake 6 to 8 minutes or until light golden brown. Meanwhile, in small bowl, mix seasoning blend ingredients.
  • Step 
    3
    Sprinkle toppings in order listed over partially baked crust. Sprinkle seasoning blend over toppings.
  • Step 
    4
    Bake 7 to 11 minutes longer or until cheese is melted and crust is golden brown.

Nutrition

370 Calories
18g Total Fat
23g Protein
29g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
890mg
37%
Potassium
230mg
7%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
4g
Protein
23g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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