Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Pizza Rustica



PIZZA RUSTICA
Carrabba's Itlain Grill Restaurant Recipe

extra virgin olive oil
3 slices eggplant, cut into 1/4 inch rounds
1 hot or sweet Italian sausage link, casings removed
pizza dough
cornmeal for the pizza peel
1/2 cup marinara sauce
 3 tablespoons freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup diced green bell pepper
freshly ground black pepper

Position a rack in the bottom third of the oven . Place a baking stone on the rack and preheat the oven to 550 degrees, allowing at least 30 minutes to reach this temperature.

Meanwhile, heat one fourth cup of olive oil in a medium skillet over medium-high heat until the oil shimmers . How the eggplant and cook, turning after 3 minutes, until golden brown and tender, about six minutes. Transfer to paper towels to drain and cool.

Pour off all but the film of oil from the skillet.  Add sausage and cook over medium heat, breaking the sausage with side of a wooden spoon, until it loses its pink color, about six minutes. Transfer to the paper towels to drain and cool.

Evenly sprinkle a pizza peel with cornmeal. Transfer the dough to the pizza peel. First the dough with olive oil. Spread the sauce over the pizza, leaving a 1/2 inch border around the  Edge. Sprinkle with the parmesan cheese, followed by the mozzarella cheese. Coarsely chopped eggplant into bite-size pieces. Arrange the eggplant, sausage, and bell peppers evenly over the pizza. Season with pepper.

Slide the pizza off the peel onto the stone. Close the door immediately and bake until the crust in the underside is browned, 8 to 10 minutes.  Used the peel to remove the pizza from the oven   and transfer to a carving board. Let stand for three minutes. Using a pizza wheel cut into wedges.

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