Wednesday, October 20, 2010

Pizza Carbonara

I had a lone puff pastry sheet in my freezer that I wanted to use up and had the idea that it would make a great pizza crust. I then went on the search for a new pizza recipe and turned to trusty ol' I decided to go with this Pizza Carbonara recipe but might some slight changes. It was delicious! Joe and I gobbled it down and want to make it again already. This is pretty garlicky, so if you don't like that then you probably won't enjoy this pizza too much.

  • 1 (10 ounce) can refrigerated pizza crust (or a puff pastry sheet)
  • 1/3 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon white pepper
  • 1 cup milk
  • 1/4 teaspoon chicken bouillon granules
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 1/2 cups shredded Monterey Jack cheese (I use Mozzarella cheese)
  • 3 green onions, thinly sliced (I didn't have this so I omitted it)
  • 5 mushrooms, sliced (optional)
  • 3 slices of ham, chopped (optional)
Unroll pizza crust. Press onto a greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 425 degrees F for 7-10 minutes or until lightly browned. Meanwhile, in a saucepan, saute onion and garlic in butter until tender. Stir in flour and pepper until blended. Gradually add milk and bouillon.

Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in Parmesan cheese. Spread over hot crust. Sprinkle with bacon, Monterey Jack cheese, green onions, mushrooms and ham. Bake at 425 degrees F for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting.

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