PIZZA CARBONARA
Convenient refrigerated pizza crust is dressed up with a creamy Parmesan sauce and a topping of Monterey Jack cheese, bacon and green onions in this tasty recipe. It's a deliciously different addition to any pizza party. -Sherry Keethler Lake St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Unroll pizza crust. Press onto a greased 12-in. pizza pan; build up edges slightly. Prick thoroughly with a fork. Bake at 425° for 7-10 minutes or until lightly browned. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and pepper until blended. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in Parmesan cheese. Spread over hot crust. Sprinkle with bacon, Monterey Jack cheese and green onions., Bake at 425° for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 417 calories, Fat 21g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 903mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.
BRUSSELS SPROUTS PIZZA CARBONARA
"Remember when almost every pizza had Italian red sauce on it, and toppings like meatballs and peppers? You could get a whole pie from your local pizzeria, or just grab a slice at the counter. It was delicious - but very predictable. Oh my, has pizza changed over the past 40 years! The beginning of the evolution was in the early 1980s, when Alice Waters started making California pizzas in the café above her Berkeley restaurant Chez Panisse. She would put anything on them, as long as the ingredients were fresh, local and organic: tomato sauce, homemade fennel sausage and black olives; or chanterelle mushrooms, roasted onions and mozzarella. Her combinations were surprising and so delicious! In 1982, Wolfgang Puck, the genius chef/owner of Spago in L.A., also started making California pizzas, and soon people were traveling across the country to try Spago's pies. You can still order the most famous one, topped with dill crème fraîche, smoked salmon and caviar. One of my favorite places to have pizza (at least before the pandemic) was at Marta, a wonderful trattoria in New York City. I ordered a Brussels sprouts pizza there a while back, and it was so good that I came right home and made my own version with thinly shaved Brussels sprouts and lots of carbonara sauce. I think you'll love it!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield Four 9-inch individual pizzas
Number Of Ingredients 12
Steps:
- Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
- For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
- Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
- Flip over two sheet pans and put 12-by-18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don't want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the béchamel on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef's knife and serve hot. Repeat for the remaining two pizzas.
CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA - RACHAEL RAY
When I saw this recipe I thought you have GOT to be kidding me. Didn't see this exact one posted here, so I'm posting it for future reference. Would take me more like 45 minutes to make I'm sure. She says it serves 4, I think it would serve more like 8 if you add a side or salad. One day I might actually get up the nerve to make it. Edited to add amounts since she often uses a handful of this or that.
Provided by ColCadsMom
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Heat water for pasta in large pot, add 1 Tablespoon salt and pasta; boil for 3 minutes.
- Heat extra-virgin olive oil in a large skillet. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
- Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper.
- Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute. Then pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
- Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top.
- Scatter with the provolone or mozzarella and return to oven.
- Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
Nutrition Facts : Calories 466.9, Fat 24.4, SaturatedFat 11.3, Cholesterol 208.2, Sodium 1300.6, Carbohydrate 38.6, Fiber 0.1, Sugar 0.6, Protein 22.8
CHEF JOHN'S SPAGHETTI ALLA CARBONARA
Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
- Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
- Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
- Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
- Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Nutrition Facts : Calories 688 calories, Carbohydrate 66.1 g, Cholesterol 219.9 mg, Fat 30.3 g, Fiber 3.2 g, Protein 36.3 g, SaturatedFat 11.4 g, Sodium 984.2 mg, Sugar 2.9 g
CARBONARA PIZZA APPETIZER
Make and share this Carbonara Pizza Appetizer recipe from Food.com.
Provided by Chris from Kansas
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Grease a 12 inch pizza pan.
- Press pizza dough into pan.
- Prick dough with a fork.
- Bake at 425 for 7 to 10 minutes or until lightly browned.
- Saute onion and garlic in butter in a saucepan until tender.
- Stir in flour and pepper.
- Gradually add milk.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; stir in parmesan cheese.
- Spread mixture over hot crust.
- Sprinkle with bacon, monterrey jack cheese and green onion.
- Bake at 425 for 8 to 12 minutes.
- Let stand 5 minutes before cutting.
- Serve warm.
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