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Carbonara Pizza

Photo: Romulo Yanes
Prep time 5 mins
Cook time 13 mins
Yield Makes: 4 servings (serving size: 2 slices)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.