Carbonara Pizza Recipe

"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 is 4 servings

Metric US

I've Tried It

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 by Step Method

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).