A true personal-sized pizza! Change the toppings to your heart's content, and you'll still end up with a delicious, hopefully healthy, pizza!
1 28-ounce can tomatoes
salt & pepper
1 teaspoon sugar
4 basil leaves; sliced
4 ounces pancetta
2 bagels; halved
2 cloves garlic; crushed
1/2 cup canned pineapple; cut into small pieces
Simmer tomatoes in a saucepan until it has reduced into a thick sauce, about 30 minutes. Season with salt, pepper, and sugar to taste. Fold in basil leaves.
In a nonstick pan, fry pancetta without oil over low heat to render the fat out of the pancetta. When most of the fat has rendered, increase the heat to medium and toast to brown; use the cut side of the bagel to absorb the oil from the pan. Season bagel with salt and pepper; top with garlic and set aside. Add pineapple to the pan and saute until hot.
Place paper towels over a plate and transfer pancetta and pineapple to it. Use the paper towels to absorb as much oil as possible. Use paper towels to clean the pan; turn the heat to medium and toast until the bagel has browned.
To assemble, top the crispy side of the bagel with tomato sauce, then pineapple and pancetta. Top with additional fresh herbs and greens as garnish if desired.