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.



Double Crust Pizza With Roasted Red Bell Peppers

Double Crust Pizza With Roasted Red Bell Peppers

Carrabba's Restaurant Recipe

Serves 8

Pizza Dough:
2 teaspoons dry yeast
1 1/2 cups water at 100 degrees
4 cups unbleached all-purpose flour
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil

2 cups whole milk ricotta cheese
3 large eggs
3 tablespoons grated Pecorino Romano cheese
3/4 cup finely grated Parmesan cheese
3/4 cup coarsely grated mozzarella cheese
1/2 pound prosciutto, shredded
1/4 cup chopped fresh parsley
1 roasted red pepper, diced
kosher salt and freshly ground black pepper to taste

To prepare the Dough: Put the dry yeast in a large mixing bowl and stir in the warm water. Let the yeast rest in the water for 10 minutes. Add 1 cup of the flour and mix thoroughly. Add the rest of the flour and salt and knead to a smooth consistency. Brush the dough lightly with olive oil and cover the bowl with a cotton dish towel and set aside to rise for 2 hours or until doubled in size. Place a rack at the lowest setting in the oven and preheat the oven to 350 degrees.

For the Filling:  Put ricotta in a large mixing bowl and stir until smooth. Add the eggs and beat until fluffy. Mix in each additional ingredient until blended into an even mixture. Season to taste with salt and pepper. Put filling mixture in the refrigerator until dough is ready for assembly.

To Assemble:  After the dough is finished rising, punch it down but be careful not to knead it any further so that it will be 'relaxed' to work with. Divide the dough into two balls. Place the first ball on floured surface and roll out in a circle.

Prepare a 9-inch pie pan by rubbing it with olive oil. Lay the first circle of dough on the bottom of the pie pan and trim the edges of the dough to the edge of the pan. Spoon the filling into the pan and smooth it evenly in the shell.

Roll out the second ball of dough to about a 10 inch circle. Lay the circle over the top of the pie and pinch the edges of the dough together. Bake the pie for 45 minutes. The top should be a golden color. Cool the pie on a rack for 10 to 15 minutes. Cut the pie into wedges and serve.

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