Thanks for checking out Let's talk...!

You're currently viewing the forum as a guest which gives you limited browsing options, why don't you take 37 seconds and Sign up. Once you do you'll be able to enjoy all the great benefits of membership like
  • Ability to interact with other Let's talk... members
  • Create new discussions
  • Reply to existing discussions
  • Modify your profile to have a custom avatar, signature and more!
  • Too many membership perks to list! Join today for free!
  1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. this is just a test for the message system
    Dismiss Notice

Breakfast Carbonara Pizza

Discussion in 'Breakfast : Snacks' started by Trishee, Jun 28, 2007.

  1. Trishee

    Trishee
    Expand Collapse
    Member

    Messages:
    318
    Likes Received:
    0
    Trophy Points:
    0
    Ingredients

    1 refrigerated pizza dough (recommended brand Pillsbury), or one from your favorite pizza joint
    Cornmeal, for sprinkling on pizza pan
    Extra-virgin olive oil (EVOO), for drizzling
    1/4 pound pancetta, chopped
    2 large egg yolks, beaten
    1 cup ricotta cheese
    1/4 cup (a generous handful) grated Romano or Parmigiano Reggiano cheese, whatever you have in the fridge
    1 large clove garlic, grated
    Black pepper
    1 1/2 to 2 cups shredded provolone cheese
    A handful of flat-leaf parsley, chopped

    Directions

    Preheat oven to 450°F.

    Roll out dough into a large, thin, round or rectangular shape. Scatter a little cornmeal on the pizza pan or baking sheet before placing rolled-out dough on it.
    Drizzle dough with EVOO and prick it with fork tines in a few places.
    Place in oven and partially bake for 7-8 minutes.

    Drizzle EVOO in a small skillet and heat over medium-high heat. Cook pancetta until crisp, 4-5 minutes. Transfer to a bowl and cool. Brush the baked pizza crust with some of the grease from the skillet you cooked the pancetta in for a little extra flavor.


    Add beaten egg yolks, ricotta, Romano, grated garlic and black pepper to a bowl and stir to combine.

    Spread the ricotta cheese mixture out over the pizza crust, then top with provolone cheese.
    Scatter the reserved pancetta all over and bake 12 minutes or until crust is crisp and the cheese is evenly golden on top. Scatter parsley over cooked pizza, cut into wedges and serve.


    Yields 4 servings