Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup frozen peas, thawed
- 4 slices prosciutto, torn into pieces
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
Special equipment needed:
- Pizza stone or baking sheet
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat.
2. On a lightly floured surface, roll out the pizza dough to desired thickness.
3. In a small bowl, whisk together the heavy cream, Parmesan cheese, black pepper, and garlic.
4. Brush the pizza dough with olive oil, leaving a 1-inch border around the edges.
5. Spread the cream mixture over the pizza dough, leaving the border untouched.
6. Sprinkle the peas and prosciutto over the cream mixture.
7. Transfer the pizza to the preheated pizza stone or baking sheet.
8. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove from the oven and sprinkle with fresh herbs.
10. Slice and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat oven to 450°F (230°C)
Serving size:
Makes 4-6 servings
Nutritional information:
Calories: 420
Fat: 24g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 780mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Frozen peas can be substituted with fresh peas or other vegetables.
- Prosciutto can be substituted with bacon or ham.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced mushrooms or caramelized onions for extra flavor.
- Use a different type of cheese, such as mozzarella or fontina.
- Top with a fried egg for a breakfast twist.
Tips and tricks:
- Make sure to leave a border around the edges of the pizza dough to prevent the cream mixture from spilling over.
- For a crispier crust, preheat the pizza stone or baking sheet in the oven for 10-15 minutes before adding the pizza dough.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a wooden cutting board or pizza stone for a rustic look.
Garnishes:
Garnish with additional fresh herbs or grated Parmesan cheese.
Pairings:
Pair with a crisp green salad or a glass of red wine.
Suggested side dishes:
Serve with garlic bread or a side of roasted vegetables.
Troubleshooting advice:
- If the crust is too thick or thin, adjust the amount of pizza dough used.
- If the cream mixture is too thick, add a splash of milk to thin it out.
- If the pizza is not cooking evenly, rotate the pizza halfway through cooking.
Food safety advice:
Make sure to cook the pizza to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Carbonara is a traditional Italian pasta dish made with eggs, cheese, and bacon or pancetta. This pizza version puts a twist on the classic dish by using a cream sauce and prosciutto.
Flavor profiles:
Creamy, salty, savory, and herbaceous.
Serving suggestions:
Serve hot and enjoy as a main dish or appetizer.
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Region: Italian