Five Cheese Pizza

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Five Cheese Pizza

By: Andrea Alden

Do you still have bacon ends after making homemade bacon? OR do you have a craving for bacon and don't want to make pancakes or something? Well this classy meal is just for you. Grilled Chicken Carbonara With Homemade Bacon is the perfect way to use up leftover bacon, impress someone, and have a great pasta meal in less than an hour. Grilled Chicken Carbonara was one of those recipes that I hadn't tackled before because I thought it was too easy to screw up, so I was scared. It IS easy to mess this recipe up, but if you do it right, you are rewarded. Also. Bacon.

 

Prep Time
20 Min
Cook Time
30 Min
Yield
4
Difficulty
Medium

Five Cheese Pizza

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Ingredients

Directions

Photos

Ingredients

1 serving

Quick Pizza Dough
(Storebought fresh is fine)

3 tbsp.

flour for dusting

1 tbsp

cornmeal for dusting

½ cup 

mozzarella sliced or shredded

¼ cup

garlic butter, melted

¼ cup

pizza sauce,
or try fresh salsa or bruschetta mix

½ cup

shredded cheddar cheese
extra old/white cheddar recommended

½ cup

shredded Monterey jack cheese

½ cup

shredded Havarti cheese

8 slices

fresh mozzarella

2

cloves garlic, grated

½ tbsp.

parsley flakes,
or small handful of fresh parsley, chopped

¼ cup

freshly grated parmesan 

Directions
  1. This recipe moves fast once you get the garlic going in step 5. Have all of your ingredients prepared and by your side before starting.
  2. Oil your grids with 1 tbsp. of oil and preheat your grill to 425°F and prepare for direct and indirect grilling.
  3. Season the chicken on both sides to taste with salt and freshly ground black pepper. You can also add a pinch of garlic powder if you wanted too. Grill the chicken over direct heat until sear marks form on both sides. Move the chicken over to indirect heat to finish cooking.
  4. Whisk the eggs in a bowl and set aside. Set a pot of water to boil. While the water is coming to a boil, cook the bacon in a deep sided frying pan over medium low heat. Drain it on a paper towel, but reserve the bacon fat.
  5. Cook the fettuccine until al dente. The goal is to have the pasta ready to go into the pan as soon as the veggies are done.
  6. Fry the onion in the bacon fat, over medium low heat, until it's translucent. Add the garlic, cooking for another minute.
  7. Drain the noodles and add them to the frying pan. Remove the pan from the heat. Drizzle the fettuccine with the remaining tbsp. of olive oil, then add the egg. Using rubber tipped tongs, toss the pasta and egg mixture. Add the parmesan cheese and continue tossing until all of the noodles are coated and creamy. Slice the chicken breasts and add this to the pasta along with the bacon. Toss to coat.
  8. Serve immediately sprinkled with the remaining parmesan cheese and chopped parsley.

This Easter Mixed Grill was spectacular. Served with two fresh loaves of bread – we had Farmstead Sourdough Bread and a lovely salad, everyone was more than happily full. We finished off with some delicious Lemon & Blueberry Cake. What do you eat at the perfect spring holiday family dinner?

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Stuff the crust

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Top with cheese

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And more cheese

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Look at that cheese go

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Stretch cheese, stretch

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Serve

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Thumbnail

Stuff the crust

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Top with cheese

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And more cheese

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Look at that cheese go

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Stretch cheese, stretch

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Serve

Accessories

Feel like a professional griller