Caprese Pizza with Crispy Pancetta

 

1

tablespoon yellow cornmeal

1 1/2

cups Original Bisquick® mix

1 1/2

teaspoons Italian seasoning

1/3

cup hot water

1

tablespoon olive oil

1/3

cup refrigerated basil pesto

3

medium tomatoes, cut into 1/4-inch slices

8

oz fresh mozzarella cheese, cut into 1/4-inch slices or 1 1/2 cups (6 oz) shredded mozzarella cheese

2

oz diced or sliced pancetta or sliced bacon, crisply cooked, crumbled

1/4

cup fresh basil leaves, torn

3

tablespoons balsamic vinegar

• 1 Heat oven to 350°F. Spray 12-inch round 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. Place on surface lightly sprinkled with additional Bisquick mix; knead until smooth. Press dough in pizza pan. Bake 10 minutes.
• 3 Spread pesto over warm crust. Arrange tomatoes and mozzarella in circle 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.