BLD Carbonara Pizza

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 354.4
  • Total Fat: 22.6 g
  • Cholesterol: 98.4 mg
  • Sodium: 851.7 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 20.6 g

View full nutritional breakdown of BLD Carbonara Pizza calories by ingredient
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Adapted from Rachel Ray Magazine Adapted from Rachel Ray Magazine
Number of Servings: 8


    1 lb. prepared Pizza Dough (room temp)
    1/4 lb. Pancetta, chopped
    1 cup part skim 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 Flat Leaf Parsley, chopped


1. Preheat oven to 450 degrees. Sprinkle a little cornmeal on a pizza pan or baking sheet. Place dough on the pan and stretch into a large round or rectangle. Drizzle the dough with a little 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--about 5 minutes. Transfer to a bowl and let cool. Add the ricotta, pecorino romano, egg yolks, and garlic to the pancetta. Stir to combine.

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

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user FUMBLING.

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