Carbonara Pizza

Carbonara Pizza

And yet another recipe from last week’s wine tasting. This tasty little dish was a great appetizer and paired nicely with our Da Vinci Chianti Classico. The topping of this pizza is a re-creating of a carbonara pasta dish – complete with pancetta, eggs, and ricotta!

Pancetta is a wonderful Italian style bacon, with a great smoky-n-salty flavor. And the gorgeous cheesy mixture on top somehow manages to seem rich and light at the same time. This would be a fun weeknight meal or a tasty appetizer to get your guests going before an Italian meal.

Carbonara Pizza
from Rachel Ray

Cornmeal, for sprinkling
1 lb. pizza dough, at room temperature (recommended: Trader Joe’s)
1 tablespoon extra virgin olive oil
1/4 lb. pancetta, chopped
1 cup ricotta cheese
1/4 cup grated pecorino romano cheese (parmesan would also work well)
2 egg yolks, beaten
1 clove garlic, grated or minced
Pepper, to taste
1 1/2 cups shredded provolone cheese
1/3 cup chopped flat-leaf parsley

Preheat your oven to 450°. Sprinkle a few pinches of cornmeal on a baking sheet. Place the pizza dough on the sheet and stretch it into a large round or rectangle. If stretching is difficult, use a rolling pin. Brush the dough with the olive oil and partially bake the crust until puffed and slightly golden, about 8 minutes.

Note: If you are pressed for time, you could start right >>here<< in the recipe with a pre-made crust like Mama Mary’s or Boboli’s. 🙂

Warm up a small skillet over medium heat. Add the pancetta and cook, stirring often, until crisp and browned, about 5 minutes. Transfer the pancetta to a bowl lined with paper towels and allow it to drain and cool.

In a medium bowl, combine the ricotta, pecorino romano, egg yolks and garlic; next add the pancetta. Season the mixture with pepper, stirring to combine.

Spread the ricotta-pancetta mixture over the partially baked pizza dough, leaving a 1/2-inch border around the edges for a crust. Top the pizza with the provolone. Bake until the crust and topping are golden and cooked through, about 12 minutes.

Sprinkle with parsley, cut into wedges, and serve immediately!

Carbonara Pizza - small

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