BLD Carbonara Pizza

We really like this Rachael Ray recipe.  (I love pretty much anything with “carbonara” in the name.)

1 lb pizza dough, at room temperature (Trader Joe’s has great pizza dough, including whole wheat)

olive oil for drizzling

1/4 lb pancetta, chopped

1 cup ricotta cheese

1/4 cup pecorino romano cheese

2 large egg yolks, beaten

1 clove garlic, grated


1 1/2 to 2 cups shredded provolone cheese

1/3 cup chopped flat-leaf parsley (a generous handful)

1. Heat oven to 450. Sprinkle a little cornmeal on a pizza pan or baking sheet. Place the pizza dough on the pan and stretch into a large round or rectangle. Drizzle the dough with olive oil and partially bake until puffed and golden, about 8 minutes.

2. In a small skillet, heat a drizzle of olive oil over medium heat. Add the pancetta and cook, stirring often, until crisp, 5 minutes. Transfer to a bowl and let cool. Add the ricotta, pecorino romano, egg yolks and garlic to the pancetta; season with pepper and stir to combine.

3. Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2″ border all around. Top with the provolone. Bake until the crust and topping are golden and cooked through, about 12 minutes. Scatter the parsley on top and cut into wedges.


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Filed under Italian, J's favorite

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