Italian Breakfast or Dinner Pizza (Carbonara) Rachael Ray – a delicious recipe with garlic, extra virgin olive oil, eggs, pancetta, thin, flat leaf parsley. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat garlic and olive oil over medium heat in a small nonstick skillet, using just enough oil to coat the bottom of the pan.
2
Beat the eggs and add to the pan, scramble until fluffy but not dry.
3
Remove egg mixture and set aside.
4
Wipe pan with a paper towel and return to heat.
5
Add pancetta (or bacon) to the pan and brown but don't crisp too much, as they will finish cooking in oven.
6
Drain on paper towels.
7
Scatter eggs over the Boboli crust.
8
Next sprinkle pancetta (or bacon) and parsley evenly on the crust.
9
Dot the pie evenly with the mozzarella.
10
Place the pizza in a cold oven directly on the rack or on a perforated pizza pan.
11
Turn oven to 400 degrees F. Leave in for 12 minutes.
12
Remove and top with black pepper, to taste.
4184
kcal
Calories
262
g
Fat
73
g
Carbs
391
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 minced garlic cloves, 1 -2 tablespoon extra virgin olive oil, 2 eggs, 4 slices chopped pancetta (or chopped center cut bacon), and more.
Yes, Italian Breakfast or Dinner Pizza (Carbonara) Rachael Ray falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
