Pizza Carbonara
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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1 tube (13.8 ounces) refrigerated pizza crust
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1/3 cup finely chopped onion
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1 tablespoon butter
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2 garlic cloves, minced
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1 tablespoon all-purpose flour
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1/8 teaspoon white pepper
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1 cup whole milk
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1/4 teaspoon chicken bouillon granules
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1/4 cup grated Parmesan cheese
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1/2 pound sliced bacon, cooked and crumbled
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1-1/2 cups shredded Monterey Jack cheese
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3 green onions, thinly sliced
Directions
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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.
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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.
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3.
Bake at 425° for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts
1 slice: 417 calories, 21g fat (10g saturated fat), 48mg cholesterol, 903mg sodium, 36g carbohydrate (6g sugars, 1g fiber), 19g protein.
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