Carbonara Pizza

Carbonara Pizza
Photo: Romulo Yanes
Makes: 4 servings (serving size: 2 slices)


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All-purpose flour and cornmeal
1 pound whole-wheat pizza dough, room temperature
1 tablespoon olive oil
1/8 teaspoon pepper
1 cup skim milk
1/4 cup finely grated Parmesan
1/3 cup frozen peas, thawed
2 slices prosciutto, chopped or torn


Prep: 5 Minutes
Cook: 13 Minutes

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Bake until dough feels dry, about 8 minutes.

4. Heat oil in a pan on medium-high. Whisk in 1 1/2 Tbsp. flour and pepper. Cook until bubbling, about 2 minutes. Whisk in milk, bring to a boil, reduce heat and simmer, whisking, until thickened, about 2 minutes. Stir in Parmesan and peas.

5. Spoon mixture on crust, leaving a 1/2-inch border. Bake until crust is crisp and topping is bubbling, about 5 minutes. Top with prosciutto. Cut into 8 slices. Serve.

Created date

March 2013

Nutritional Information

Calories 345
Fat 9.7 g
Satfat 1.7 g
Monofat 3 g
Polyfat 0.4 g
Protein 15 g
Carbohydrate 55 g
Fiber 9 g
Cholesterol 10 mg
Iron 3 mg
Sodium 808 mg
Calcium 180 mg