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Carbonara pizza recipe

2 ratings

For a true Friday night treat, this carbonara pizza recipe beats any takeaway. This indulgent dinner has it all – a creamy base, caramelised mushrooms, crispy bacon and plenty of melting mozzarella for the ultimate Italian mash-up. See method

Serves 4
10 mins to prepare and 20 mins to cook
494 calories / serving

Ingredients

150g cooking bacon, sliced
130g mushrooms, sliced
2 garlic cloves, crushed
100ml crème fraiche
210g mozzarella
2 sourdough pizza bases
100g mature Cheddar, grated
30g rocket
1 tsp olive oil

Each serving contains

Energy
2065kj
494kcal 25%
Fat
30g 43%
Saturates
15g 76%
Sugars
3g 4%
Salt
2.5g 41%

of the reference intake
Carbohydrate 27.2g Protein 27.7g Fibre 2.1g

Method

Heat the oven to gas 6, 200°C, fan 180°C. Put a large flat baking sheet that will fit both pizza bases in the oven to heat up.
Fry the bacon over a medium heat for 5 mins until crisp. Remove from the pan and set aside. Add the mushrooms to the pan and fry for 5 mins until golden. Season with pepper and add half the garlic and fry for 1 min. Mix the crème fraiche with the remaining garlic and black pepper. Finely chop the mozzarella.
Place the pizza bases on the hot baking tray. Divide the crème fraiche mixture between the pizza bases and spread out evenly, leaving a 1cm border around the edges.
Top the pizzas with the bacon and mushrooms, then scatter over the mozzarella and the Cheddar. Cook for 9-10 mins until the cheese is bubbling and the bacon is golden and crisp. Scatter with the rocket just before serving. Serve any remaining rocket alongside, drizzled with a little olive oil.

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