Caprese Pizza with Crispy Pancetta
Ingredients
- 1 tablespoon yellow cornmeal
- 1½ cups Original Bisquick mix
- 1½ teaspoons Italian seasoning
- ⅓ cup hot water
- 1 tablespoon olive oil
- ⅓ cup refrigerated basil pesto
- 3 medium tomatoes cut into ¼-inch slices
- 8 oz fresh mozzarella cheese cut into ¼-inch slices, or 1½ cups shredded mozzarella cheese (6 oz)
- 2 oz sliced pancetta or bacon crisply cooked, crumbled
- ¼ cup fresh basil leaves torn
- 3 tablespoons balsamic vinegar
Instructions
- Heat oven to 350°F.
- Spray 12-inch pizza pan with cooking spray; sprinkle with cornmeal.
- In medium bowl, stir Bisquick mix, Italian seasoning, hot water and oil until soft dough forms.
- On surface lightly sprinkled with additional Bisquick mix; knead dough until smooth.
- Press dough in pan.
- Bake 10 minutes.
- Spread pesto over warm crust.
- Arrange tomatoes and mozzarella in circles on top of pesto, overlapping tomato and cheese slices.
- Bake 15 to 20 minutes longer or until crust is golden brown and cheese is melted.
- Sprinkle with pancetta and basil.
- Drizzle with balsamic vinegar.
Notes / Tips / Wine Advice:
Sprinkling the pizza pan with cornmeal after spraying adds to the crispness of the crust.
