Creamy Carbonara Pizza
2 Review(s)
30 Min
Prep : 10 Min Cook: 20 Min
Looking for a new concept for homemade pizza? Try using classic carbonara ingredients. Our easy and tasty pizza dough starts with a creamy garlic sauce base that's then topped with bacon, 3 cheeses and parsley.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/4 recipe Perfect Parmesan Pizza Dough
2
2/3 cup Philadelphia Cream Cheese Product
3
1 Tbsp. milk
4
1 clove garlic, minced
5
8 slices cooked bacon, coarsely crumbled
6
1 cup Cracker Barrel Shredded 3 Cheese Pizza Cheese
7
1 Tbsp. chopped Italian parsley
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How do I make it ?
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Step 1
Heat oven to 450ºF. Step 2
Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Transfer to baking sheet sprayed with cooking spray. Step 3
Mix cream cheese product, milk and garlic until blended; spread onto pizza crust to within 1/2 inch of edge. Top with bacon. Step 4
Bake 10 min. Top with shredded cheese. Bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with parsley. Kraft Kitchen Tips!
Substitute
Prepare using Cracker Barrel Shredded 4 Cheese Italiano Cheese.
Substitute
Chopped fresh basil for the parsley.
Serving Suggestion
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Total fat 18 g
28 %
Saturated fat 9 g
45 %
Cholesterol 45 mg
Sodium 600 mg
25 %
Total carbohydrate 22 g
7 %
Dietary fibre 1 g
4 %
Sugars 2 g
Protein 14 g
Vitamin A
10 %
Vitamin C
2 %
Calcium
15 %
Iron
10 %
Servings
6 servings, 1/6 recipe (105 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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