I hate to be a complainer, but I’m going to share with you one of my peeves today. Ready for it? Almost empty jars in the refrigerator. Do you know what I’m talking about? Jelly jars with half a toasts worth of jelly. Mayo jars with maaaaaybe one sandwich worth of mayo. Pickle jars with two baby pickles left that will likely never get eaten but I can’t throw them away because that would be wasteful so I just keep shoving that jar to the back. And the worst: pasta sauce jars with enough sauce left to save but not enough left for another complete pasta dish for two.
This is also where today’s recipe comes in. A use for jarred pasta sauce when there’s only a tiny bit left! Now we never have to be peeved again. This is also my second Ragu #newTraDish in which I take a Ragu dish and jazz it up. Last time I used their Old World Style Traditional Sauce in my Roasted Veggie Lasagna. This time I chose to work with the Classic Alfredo. I’m typically a straight shootin’ marinara gal but I wanted to switch things up a bit. Get a little crazy. I’m a daredevil like that. Or something.
I also had this idea for a fettuccini carbonara pizza dancing around in my head that I just couldn’t shake, so I went with it. I imagined a creamy Alfredo base to the pizza, topped with crispy bacon, green peas, Parmesan cheese, and of course, a couple of eggs. I just couldn’t leave off the eggs, since they are what constitutes the ‘sauce’ of fettuccini carbonara. I also figured the Alfredo sauce could take the place of the typical heavy cream in the pasta dish.
This was one of those times of recipe development and testing when I really wasn’t sure how it was going to turn out. Spoiler alert: it was delicious. The creamy Alfredo sauce was a fun change from a red sauce and the bacon and peas complemented each other perfectly. Of course, my favorite part was the runny eggs on top. As you can imagine, it made for a messy pizza, which definitely called for a fork and knife, but very much worth the mess.
Try one of the great tasting Ragú® white sauces, such as Ragú® Classic Alfredo, if you’re in the mood for something delicious!
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- 1 pizza dough homemade or store bought
- 1/2 cup Ragu Classic Alfredo
- 1/4 cup crumbled cooked bacon
- 1/2 cup frozen peas cooked
- 1 cup shredded mozzarella cheese
- 2 eggs
- 1/4 cup shredded Parmesan cheese
- Roll out dough according to recipe instructions.
- Prebake if recipe calls for it.
- Preheat oven to 350 degrees F.
- Spread Ragu Classic Alfredo on pizza dough, to edges.
- Top with bacon, peas, and mozzarella.
- Bake for 8-10 minutes, until cheese is melted.
- Crack eggs on pizza and bake another 3-5 minutes, until eggs are set but still runny.
- Top with Parmesan cheese.
- Cut and enjoy!