Pizza Carbonara
Pizza Carbonara is an exciting Italian pizza variation based on the classic Carbonara pasta. This iconic dish from Roman cuisine, traditionally made with guanciale, egg, Pecorino cheese, and black pepper, translates perfectly to a crispy pizza crust. On a cold winter evening, when you're craving something truly satisfying, this pizza is an excellent choice. The crispy guanciale, melted Pecorino, creamy egg yolk, and freshly ground black pepper create a harmonious flavor in every bite. For an even bolder taste experience, try serving with a sprinkle of extra Pecorino before serving!
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water and fresh yeast. Let it stand for 5-10 minutes until the yeast is foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and olive oil. Knead the dough until it becomes elastic and smooth. If it's too sticky, add a little more flour.
3
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Preheat the oven to 430°F (220°C). On a floured surface, roll out the dough to about 1/4 inch (0.5 cm) thickness. Place it on a baking sheet lined with parchment paper.
5
In a skillet, cook the guanciale over medium heat for 3-4 minutes, until crispy. Set aside.
6
Brush the pizza dough with a little olive oil and sprinkle with grated mozzarella.
7
Evenly distribute the crispy guanciale over the mozzarella.
8
Place the pizza in the preheated oven and bake for 15 minutes, or until the cheese is melted and the crust is golden brown.
9
Carefully crack the eggs onto the pizza, then bake for another 3-4 minutes, until the egg whites are set but the yolks are still runny.
10
Remove from the oven, sprinkle with freshly grated Pecorino Romano cheese and freshly ground black pepper. Serve immediately.
