Carbonara PIzza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1. Place an oven rack on lowest position and preheat to 500°F.
2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.
3. Bake until dough feels dry, about 8 minutes.
4. Heat oil in a pan on medium-high. Whisk in 1 1/2 Tbsp. flour and pepper. Cook until bubbling, about 2 minutes. Whisk in milk, bring to a boil, reduce heat and simmer, whisking, until thickened, about 2 minutes. Stir in Parmesan and peas.
5. Spoon mixture on crust, leaving a 1/2-inch border. Top with prosciutto. Bake until crust is crisp and topping is bubbling, about 5 minutes. Cut into 8 slices. Serve and enjoy
Serving Size: makes 4 -2 slice servings
Number of Servings: 4
Recipe submitted by SparkPeople user ECDENT24.
All-purpose flour and cornmeal1 pound whole-wheat pizza dough, room temperature1 tablespoon olive oil1/8 teaspoon pepper1 cup skim milk or 1%1/4 cup finely grated Parmesan1/3 cup frozen peas, thawed2 slices prosciutto, chopped or torn
1. Place an oven rack on lowest position and preheat to 500°F.
2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.
3. Bake until dough feels dry, about 8 minutes.
4. Heat oil in a pan on medium-high. Whisk in 1 1/2 Tbsp. flour and pepper. Cook until bubbling, about 2 minutes. Whisk in milk, bring to a boil, reduce heat and simmer, whisking, until thickened, about 2 minutes. Stir in Parmesan and peas.
5. Spoon mixture on crust, leaving a 1/2-inch border. Top with prosciutto. Bake until crust is crisp and topping is bubbling, about 5 minutes. Cut into 8 slices. Serve and enjoy
Serving Size: makes 4 -2 slice servings
Number of Servings: 4
Recipe submitted by SparkPeople user ECDENT24.
Nutritional Info Amount Per Serving
- Calories: 412.9
- Total Fat: 9.7 g
- Cholesterol: 15.0 mg
- Sodium: 1,046.3 mg
- Total Carbs: 65.4 g
- Dietary Fiber: 5.1 g
- Protein: 17.8 g
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