Caprese Pizza with Crispy Pancetta
Caprese Pizza with Crispy Pancetta
Updated November 3, 2020
Bisquick
Make with Bisquick
Ingredients
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 SAVE $
8 oz fresh mozzarella cheese, cut into 1/4-inch slices or 1 1/2 cups (6 oz) shredded mozzarella cheese
2oz diced or sliced pancetta or sliced bacon, crisply cooked, crumbled SAVE $
1/4cup fresh basil leaves, torn
3tablespoons balsamic vinegar
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 SAVE $
8 oz fresh mozzarella cheese, cut into 1/4-inch slices or 1 1/2 cups (6 oz) shredded mozzarella cheese
2oz diced or sliced pancetta or sliced bacon, crisply cooked, crumbled SAVE $
1/4cup fresh basil leaves, torn
3tablespoons balsamic vinegar
Steps
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.
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