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.
Recipe: Pizza carbonara (on this page) Recipe: Pizza con mais, pomodorini e ricotta (on this page)Allow the dough to rest out of the refrigerator for up to two hours so the glutens can relax. Preheat an oven to 425 degrees F. On a well-floured work service, lightly roll out the dough, rotating until about ¼ inch thick. Lightly brush a cookie sheet with olive oil. Place dough onto cookie sheet and pinch into the corners. Trim the tray of any excess dough that drapes over the edges.
Lay the grated mozzarella on top of the dough. Drizzle the reduced cream evenly over the cheese. Add the bacon and grated Pecorino-Romano cheese. Bake the pizza for 8 to 10 minutes, or until the dough begins to pull away from the edges. Remove from the oven and using the back of a spoon, indent two shallow wells towards the center of the pizza, being careful not to apply too much pressure. Crack two eggs into a shallow bowl. Pour an egg into each "well" separately making sure the eggs stay put while cooking.
Return the pizza to the oven for an additional 3 to 4 minutes, or until the cheese and bacon become golden brown. Remove the pizza from the oven again and allow to cool for one minute. Just before serving, drag a knife through the yolks so they break and ooze all over the surface of the pie. Season liberally with freshly cracked black pepper. Add chopped scallions to serve.
Serves 2 to 3 people
Preheat oven to 450 degrees. Toss the cherry tomatoes in a kitchen bowl with thyme, garlic, cheese, breadcrumbs and basil. Bake the tomatoes in a 450 oven for 5-8 minutes until they have blistered and popped. Remove and set aside.
Heat a sauté pan to medium high heat. Add 1 T olive oil and smoking. Add corn and toss in pan until corn chars. Stir with wooden spoon till desired color is achieved.
For pesto:
Add all ingredients into a food processor except the oil and pulse. With the motor running, slowly pour in the olive oil in a slow stream. Season with salt and pepper. Set aside.
For assembly:
Lower the oven to 425 degrees F. On a well-floured work service, lightly roll out the ball of dough, rotating until about ¼ inch thick. Lightly brush a cookie sheet with olive oil. Place the rolled out dough onto cookie sheet and pinch the dough into the corners. Trim the tray of any excess dough that drapes over the edges. With a large kitchen spoon, evenly distribute the pesto over the dough in a thin layer. Top the dough with grated mozzarella, fresh ricotta, blistered cherry tomato mixture and charred corn. Bake for 10 to 12 minutes. Remove from the oven and garnish with fresh torn basil leaves and a drizzle of extra virgin olive oil. Serve.
Serves 2 to 3 people
© 2013 NBCNews
How many stars would you give the dish? If you made changes, tell us how you customized it.
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
Three more men were arrested Saturday in the investigation into the killing of a British soldier in London, police said.
“ ”