Carbonara Pizza

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This is from Rachael Ray, and it's really good, I make it bacon rather than pancetta because that stuff is too expensive. The crust is sort of halfway prebaked and this can be done way in advance so you can have it ready for when you want to finish baking and serving it."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (231.3 g)
  • Calories 693.9
  • Total Fat - 52.5 g
  • Saturated Fat - 22.6 g
  • Cholesterol - 1376.5 mg
  • Sodium - 991.5 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1.1 g
  • Protein - 45.1 g
  • Calcium - 864 mg
  • Iron - 3.8 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.4 mg

Step 1

Preheat your oven to 450 degrees.

Step 2

Roll out your dough into a thin round or square shape. Sprinkle some cornmeal onto your baking sheet, and then place dough on top. Drizzle with olive oil and prick dough with fork. Place in the oven and bake for about 7 minutes. Remove from oven and set aside (this can be done way in advance so you can have it ready for when you want to finish baking and serving it).

Step 3

Heat some olive oil in a skillet over medium heat. Place pancetta (or bacon) in the pan and cook for about 5 minutes, or until crisp. Remove from the pan and cool.

Step 4

In a bowl, mix eggs with ricotta, Romano cheese, garlic, and black pepper. Spread the mixture over your pizza crust. Top with provolone cheese and pancetta (or bacon).

Step 5

Bake for about 12-15 minutes, or until crust is golden and cheese is bubbly. Scatter fresh parsley on top and serve.

Tips & Variations


No special items needed.

Related