Dixieland Pizza

Serves: 2
Total Calories: 1,506


2 corn meal pizza crust pre-baked
1 (12-ounce) package bacon
2 (14 1/2-ounce) cans stewed tomatoes
2 tablespoons tomato paste
16 ounces mozzarella cheese shredded (about 4 cups)
2 red bell peppers small, cut in thin strips
4 ounces sharp cheddar cheese shredded (about 1 cup)
green onion Sliced


In a large skillet over medium-high heat, fry bacon until crisp. Drain on paper towels set aside.

Drain stewed tomatoes, reserving juice. Coarsely chop tomatoes and place tomatoes in a medium bowl. Add 1/2 cup of the reserved tomato juice and tomato paste. Stir until combined.

Divide tomato sauce and other ingredients in half. For each pizza, cover crust with 1 cup of the mozzarella cheese. Spoon tomato sauce over mozzarella cheese on crust.

Bake one pizza on a hot baking sheet in a 400° oven for 5 minutes. Sprinkle with 1 cup mozzarella cheese. Top with bacon, then red pepper and sprinkle with Cheddar cheese. Bake 5 minutes longer or until cheese melts and is bubbly. Sprinkle with green onions. Bake second pizza.

Cornmeal Pizza Crust: Make Basic Pizza Crust as directed but in
Step 1, add 1 tablespoon sugar. In Step 3, use only 1 cup all-purpose flour and stir in with 1/2 cup yellow cornmeal.

Nutritional Facts:

Serves: 2
Total Calories: 1,506
Calories from Fat: 807

This Dixieland Pizza recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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