Gourmet pizza at home! Carbonara or corn and pesto

Forget plain or pepperoni; celebrated chef Michael White, of Marea in New York City, turns pizza up a notch with his pizza carbonara and his corn, blistered tomato and pesto pizza.

Pizza carbonara
Servings:

Serves 2 to 3 people

Ingredients

    • 1/2 pound Applewood bacon slices, cut into 1/2 inch strips
    • 1/4 cup Pecorino Romano, freshly grated
    • salt & freshly ground black pepper to taste
    • 2 eggs
    • 1 fresh 10 oz. dough ball, rolled out into a circle 12-14 inches wide
    • 11/2 cups (about 8 ounces) fresh mozzarella, cut in 1/4 inch slices and grated
    • 1 cup heavy cream, reduced to half a cup
    • 2 scallions, sliced

Preparation

Baking Directions:

Pizza con mais, pomodorini e ricotta
Servings:

Serves 2 to 3 people

Ingredients

    • 1 pint cherry tomatoes
    • 2 sprigs fresh thyme, picked
    • 2 garlic clove minced
    • 2 T parmesan cheese
    • 3 T breadcrumbs
    • 3 T chopped basil
    • 2 ears of corn, grated
    • 1 tablespoon olive oil
  • For basil pesto

    • 1 garlic clove minced
    • 2 cups of basil leaves washed and dried
    • 2/3 cup extra virgin olive oil
    • 2 T parmesan
    • Salt and pepper to taste
  • For assembly

    • 1-14 inch ball of dough
    • 1/2 cup mozzarella cheese, grated
    • 1/2 cup fresh ricotta
    • Fresh torn basil leaves, for garnish

Preparation

Baking Directions:

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