- Total Time
The blend of Italian cheeses gives good flavor to this pizza, but you can use part-skim mozzarella if you like.
pizza dough mix8 oz, 1 (6-inch) individual prebaked pizza crust
fresh tomato(es)1 large, thinly sliced
Provolone cheese4 oz, or 1/2 of shredded light Italian 4-cheese blend (mozzarella, provolone, Asiago, and Romano)
fresh radish(es)¼ cup(s), sliced, finely chopped
light mayonnaise1 tsp
fresh lemon juice1 tsp
romaine lettuce1 cup(s), shredded, shredded
crisp cooked bacon2 slice(s), crisp and crumbled
- Preheat the oven to 475°F.
- Split the pizza crust horizontally to make 2 rounds; place on a baking sheet. Arrange the tomato slices on top of the crusts. Sprinkle the cheese evenly over the tomatoes. Bake until heated through and the cheese melts, about 5 minutes.
- Meanwhile, combine the radishes, mayonnaise, and lemon juice in a medium bowl; stir in the lettuce. Transfer the pizzas to 2 serving plates. Spoon the lettuce mixture evenly over the pizzas. Sprinkle evenly with the bacon and serve at once. Yields 1 pizza per person.