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Pizza Carbonara

 Pizza Carbonara
Convenient refrigerated pizza crust is dressed up with a creamy Parmesan sauce and a topping of Monterey Jack cheese, bacon and green onions in this tasty recipe. It's a deliciously different addition to any pizza party. —Sherry Keethler Lake St. Louis, Missouri
4-6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Bake at 425° for 8-12 minutes or until cheese is melted. Let

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Pizza Carbonara (continued)

Directions (continued)

  • stand for 5 minutes before cutting. Yield: 4-6 servings.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.