Bld Carbonara Pizza Rachael Ray Food

CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
• While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
• Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
• Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.

CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA - RACHAEL RAY

Steps:

• Preheat oven to 425 degrees F.
• Heat water for pasta in large pot, add 1 Tablespoon salt and pasta; boil for 3 minutes.
• Heat extra-virgin olive oil in a large skillet. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
• Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper.
• Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute. Then pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
• Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top.
• Scatter with the provolone or mozzarella and return to oven.
• Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.

BLD

Steps:

• For the pesto: Toast the pine nuts in a pan or in the oven, then let cool. Combine the parsley, basil, EVOO, cheese, pine nuts, garlic and chile pepper in a food processor and pulse until smooth. Season with salt and pepper.
• Char the bell pepper under a broiler or over a gas flame, turning occasionally. Place the pepper in a bowl, cover with plastic wrap and let cool. Peel off the charred skin, remove the seeds and slice.
• Place the sausages in a pan with 1/2-inch of water and drizzle a little EVOO over the top. Bring to a boil over high heat, then cover with a lid and reduce the heat to medium-high. Cook until the water has evaporated, then continue to cook until the casings crisp up in the oil.
• Meanwhile, in a second skillet over high heat, bring 2 inches of water to a boil. Salt the water and add the haricots verts. Boil for 2 to 3 minutes, then drain. Return the skillet to the heat and add a drizzle of EVOO over medium-high heat. Add the bacon and cook until browned and crisp. Add the onions and cook until tender-crisp, 3 to 4 minutes more. Add the haricots verts and toss to combine. Season with salt and pepper.
• Heat a griddle over medium-high heat. Spread the bread with a thin layer of butter on one side. Toast each piece, buttered-side down, then flip and toast the other side. Remove the bread and slather the grilled buttered tops with some of the pesto.
• Rub the griddle with a bit of butter and cook the eggs over easy.
• Arrange a few slices of roasted pepper on each piece of pesto toast and top with an egg. Serve with the sausages and haricots verts.

BLD CARBONARA PIZZA - RACHAEL RAY

Steps:

• Preheat the 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 EVOO and partially bake until puffed and golden, about 8 minutes.
• In a small skillet, heat a drizzle of EVOO over medium heat. Add the pancetta and cook, stirring often, until crisp, about 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.
• Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2-inch 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.