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Carbonara Deep-Dish Pasta-Crusted Pan Pizza Recipe

Carbonara Deep-Dish Pasta-Crusted Pan Pizza

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 81-89 of 89

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  • on August 05, 2007

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    I loved this recipe and it was easy to make. I like things spicy so I added red pepper flakes and extra garlic.

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  • on August 05, 2007

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    I followed the recipe...almost... and only substituted dry pasta and egg beaters. I added a bit more Parmigiano cheese, red pepper and it was still really bland. It needs something.

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  • on August 04, 2007

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    I am italian and this is a hit. Did this dish come out of an accident. Great invention. I am not too fan of greens so I will omit the parsley next time.

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  • on August 04, 2007

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    this was a big hit last night. left-overs are even better. next time i am going to try it with oysters and crab stuffing.

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  • on August 03, 2007

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    I added 4 small grilled chicken breasts and instead of parsley in the ricotta, I added basil and oregano - delicious, it was a big hit!

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  • on August 03, 2007

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    I made this last night for dinner for a friend and I. Neither of us liked it...there was little to no flavor. I will not be making this one again....sorry Rachel.

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  • on August 01, 2007

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    I just made this delicious dish for myself and was disappointed that no one was around to share it with!

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  • on July 31, 2007

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    This dish was fantastic! My only suggestion is to keep it in the oven longer once you put on the provelone cheese, only because I like the top to get really golden brown with some crunch. I left it in for about 7 more minutes. It was a huge hit for dinner and the leftovers were GREAT!

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  • on July 29, 2007

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    Fantastic and easy !! I added grilled shrimp and a few crawfish tails. Everyone loved it.

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