Carbonara Deep Dish Pasta Crusted Pan Pizza Rachael Ray Recipes

HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA

Steps:

• Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
• Gather your ingredients.
• In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
• Stretch dough into an even round that will cover large skillet.
• Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
• Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
• To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
• Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half; wrap half the dough and freeze for later use.
• Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

BACON AND EGG COAL MINER'S PASTA: RIGATONI ALLA CARBONARA

Steps:

• Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
• Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
• Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

RICOTTA AND CHERRY FOCACCIA PIZZA

Steps:

• Set oven to 425 degrees F.
• Drizzle a small baking sheet with extra-virgin olive oil and unroll the dough, press out to a slightly larger rectangular shape. Prick the dough all over in several places with the tines of a fork. Drizzle a little extra-virgin olive oil on the top of the bread and spread around evenly with a pastry brush. Season the bread with a little salt, a tablespoon of sugar and the rosemary. Bake bread until evenly deep-golden all over, 16 to 18 minutes.
• Beat ricotta cheese with honey and zest until smooth. Ready the cherries, pittng and halving them.
• Dot the hot bread with ricotta and top with cherries, cut and serve.

CARBONARA PIZZA

Steps:

• Preheat the oven to 500 degrees F with a pizza stone on the highest rack.
• Make the egg cream by whisking together the Parmesan, eggs and a big sprinkle of black pepper until thick and foamy.
• Heat the oil in a frying pan and add the pancetta. Cook over high heat until crunchy and fragrant, about 6 minutes.
• Stretch the dough on a floured work surface to an 11-inch circle. Spoon the egg cream onto the center of the pizza and spread over the dough with a spoon. Evenly distribute the pancetta on top and sprinkle over the mozzarella.
• Transfer the dough onto the pizza stone and bake until puffy, about 6 minutes, then turn on the broiler and broil until the crust takes on some color, 45 seconds.
• Remove the pizza and top with a sprinkle of pecorino, more crushed black pepper and a swirl of olive oil.

CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA - RACHAEL RAY

Steps:

• Preheat oven to 425 degrees F.
• Heat water for pasta in large pot, add 1 Tablespoon salt and pasta; boil for 3 minutes.
• Heat extra-virgin olive oil in a large skillet. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
• Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper.
• Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute. Then pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
• Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top.
• Scatter with the provolone or mozzarella and return to oven.
• Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.

BLD CARBONARA PIZZA - RACHAEL RAY

Steps:

• Preheat the oven to 450°. Sprinkle a little cornmeal on a pizza pan or baking sheet.
• Place the pizza dough on the pan and stretch into a large round or rectangle. Drizzle the dough with EVOO and partially bake until puffed and golden, about 8 minutes.
• In a small skillet, heat a drizzle of EVOO over medium heat. Add the pancetta and cook, stirring often, until crisp, about 5 minutes.
• Transfer to a bowl and let cool. Add the ricotta, pecorino romano, egg yolks and garlic to the pancetta; season with pepper and stir to combine.
• Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2-inch border all around.
• Top with the provolone. Bake until the crust and topping are golden and cooked through, about 12 minutes.
• Scatter the parsley on top and cut into wedges.