CARBONARA PIZZA
With crispy bacon, sunny-side-up eggs, and plenty of cheese, carbonara pizza is everything you love about carbonara pasta, in pizza form.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Prepare the pizza dough up until the point when you are ready to roll it out and bake (here are the directions for my Whole Wheat Pizza Crust).
- Place a rack in the top-most position of your oven and preheat the oven to 500 degrees F (if using a pizza stone, preheat the stone also). If your oven does not heat this high, preheat to the highest possible setting.
- Heat a medium skillet over medium-low. Once the skillet is hot, add the diced bacon and cook until crisp-tender and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and lightly pat dry.
- Discard all but 2 teaspoons of bacon fat from the skillet, then increase the heat to medium-high. Add the mushrooms and cook until tender, about 6 minutes. Remove from the heat and set aside.
- On a lightly floured work surface, roll and stretch the dough into a 13-inch circle (if using a pizza stone or round pizza pan) or an 11x14-inch rectangle (if using a baking sheet). If using a pizza stone, for easy transfer, lift the dough onto a sheet of parchment paper set on the back of a baking sheet. (If using a baking sheet, line your pan with parchment paper and place the dough on that).
- Top the dough with the mozzarella, half of the Parmesan, and all of the bacon and mushrooms, leaving a 1-inch border around all sides.
- Make small wells in the center of the toppings for the eggs. One at a time, crack the eggs into a small bowl, then carefully pour into the wells.
- Sprinkle with the remaining Parmesan. If using a pizza stone, carefully slide the pizza (paper and all) onto the stone.
- Bake the pizza on the top rack until the crust is golden, the cheese is melted and bubbly, and the eggs are almost (but not quite) cooked all the way through, about 8 minutes. Remove from the oven and let stand a few minutes. Sprinkle generously with black pepper, then top with fresh parsley. Enjoy immediately.
Nutrition Facts : ServingSize 1 piece (of 12), Calories 211 kcal, Carbohydrate 16 g, Protein 12 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 65 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g
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 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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