"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Carbanara Pizza Recipe

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This recipe for Carbanara Pizza, by , is from The Friends and Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Erika Manning
Added: Friday, January 23, 2009


Cornmeal for sprinkling
Extra virgin olive oil for drizzling (EVOO)

1 pound pizza dough (room tempature)
1/4 pound pancetta, chopped
1 cup ricotta cheese
1/4 cup grated pecorino romano cheese
2 large egg yolks, beaten
1 clove garlic, grated
1.5 to 2 cups shredded provalone cheese
1/3 cup chopped flat leaf parsley
(a generous handful)

1. Preheat oven to 450. Sprinkle a little cornmeal on pizza pan or baking sheet. Place pizza dough on the pan and stretch into a large round or rectangle. Drizzle the dough with EVOO and partially bake until puffed and golden (about minutes).
2. In a small skillet, heat a drizzle of EVOO over medium heat, add the pancetta and cook, stirring often until crisp about 5 minutes. Transfer to bowl and let cool.
Add the ricotta, pecorino romano, egg yolks and garlic to the pancetta. Season with pepper and stir to combine.
3. Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2 inch border all around. Top with the provolone. Bake until the crust and topping are golden. About 12 minutes. Scatter parsley on top and cut.

Number Of Servings:
Number Of Servings:




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