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Thin Crust Pizza with Pancetta and Mozzarella
Thin Crust Pizza with Pancetta and Mozzarella

Thin Crust Pizza with Pancetta and Mozzarella

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Cook Minutes 30 Min
Prep : 15 Min Cook: 15 Min
This recipe is inspired by the region of Lombardia in Italy.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup chopped pancetta
3/4 cup Classico di Lombardia Rosée Pasta Sauce
1 clove garlic, minced
1 tsp. finely chopped fresh rosemary
1/4 tsp. crushed red pepper
1 ready-to-use thin baked pizza crust (12 inch)
1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese
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Step 1
Heat oven to 450ºF.
Step 2
Cook pancetta in small nonstick skillet on medium heat 3 min. or until crisp, stirring frequently; drain.
Step 3
Mix pasta sauce, garlic, rosemary and crushed pepper until blended.
Step 4
Place pizza crust on baking sheet; spread with pasta sauce mixture to within 1/2 inch of edge of crust. Top with cheese and pancetta.
Step 5
Bake 12 to 15 min. or until cheese is melted and edge of crust is golden brown.
Kraft Kitchen Tips!
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Substitute
Prepare using Cracker Barrel Shredded 4 Cheese Italiano Cheese.
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Special Extra
Garnish with 1 Tbsp. finely chopped fresh oregano or sage before serving.
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Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 7 g
35 %
Cholesterol 30 mg
Sodium 700 mg
29 %
Carbohydrate 27 g
Fibre 2 g
Sugars 2 g
Protein 13 g
Vitamin A
6 %
Vitamin C
2 %
Calcium
15 %
Iron
10 %
Servings
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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