Carbonara Pizza Recipe

Though Carbonara was well known for pasta, this recipe can be an inspiring take as a pizza sauce. Either take the sauce or take the whole pasta recipe with it and add it on your dough - still tastes the same great pizza experience. 

1 tube (13.8 ounces) refrigerated pizza crust
1/3 cup finely chopped onion
1 tablespoon butter
2 garlic cloves, minced
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 (6 ounces) shredded Monterey Jack cheese
3 green onions, thinly sliced

  1. Unroll pizza crust. Press onto a greased 12-in. pizza pan; build up edges slightly. Prick thoroughly with a fork. Bake at 425° for 7-10 minutes or until lightly browned.
  2. Meanwhile, in a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. 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 and green onions.
  3. Bake at 425° for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
Posted by Diane Araga, on April 20, 2013 at 8:00 AM