Video: Who needs delivery? Make pizza at home!
Recipe: Pizza carbonara
- 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
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
Recipe: Pizza con mais, pomodorini e ricotta
- 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
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.
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.
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
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