Mexican Meat Zza Mexican Deep Dish Pan Pizza Courtesy Rachael Ray Recipes

CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA

Carbonara Deep-Dish Pasta-Crusted Pan Pizza image

Provided by Rachael Ray : Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt
2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Steps:

Preheat oven to 425 degrees F.
Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. 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, and 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.

MEXICAN MEAT-ZZA: MEXICAN DEEP-DISH PAN PIZZA COURTESY RACHAEL RAY

Mexican Meat-zza: Mexican Deep-Dish Pan Pizza courtesy Rachael Ray image

Provided by My Food and Family

Categories Home

Number Of Ingredients 18

Ingredients

2 boxes corn muffin mix
2 units eggs
4 tablespoons butter
1.5 cups milk
1 cups corn kernels
1 units olive oil
1 units topping
2 tablespoons olive oil
1 pounds ground beef
1 units onion
2 tablespoons taco seasoning
2.5 cups cheddar
1 units red bell pepper
2.25 ounces chilies
2 units tomatoes
1 cans green olives
2 tablespoons cilantro leaves
1 cups taco sauce

Steps:

1. Preheat oven to 400 degrees F.
2. Mix together muffin mix, eggs, melted butter, milk and corn kernels. Wipe a nonstick skillet with a little oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, protect with foil. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden.
3. Brown the meat over medium high heat in a second skillet in oil, 2 turns of the pan. Add onions and seasoning and cook meat 5 minutes more.
4. Remove cornbread from oven and top with toppings. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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