Caprese Pizza with Crispy Pancetta

Prep Time: 30 Minutes • Start to Finish: 1 Hour • Makes 8 servings

• 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

1 Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray; sprinkle with cornmeal.

2 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.

3 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.

1 Serving: Calories 300; Total Fat 19g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 0mg; Sodium 700mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 13g Exchanges: 1 Starch, ½ Low-Fat Milk, ½ Lean Meat, 2½ Fat Carbohydrate Choices: 1

Tip Sprinkling the pizza pan with cornmeal after spraying adds to the crispness of the crust.