Pizza Carbonara (Egg, Guanciale, Pecorino)
Pizza Carbonara is a pizza version of the famous Italian 'Pasta Carbonara', bringing the same rich and creamy flavors as the original pasta dish. The salty and smoky taste of guanciale - Italian cured pork cheek - perfectly complements the pecorino cheese and the softly baked egg. This pizza is a real treat that combines the traditions of Italian cuisine with modern pizza culture. If you love classic carbonara flavors, you should definitely try this pizza!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, salt, and dry yeast. Add the warm water and olive oil, then knead until you have a smooth, elastic dough. Cover and let rise for 1 hour.
2
Cut the guanciale into small strips and cook in a dry skillet over medium heat until crispy.
3
Roll out the risen dough into a thin, round shape. Place on a baking sheet lined with parchment paper.
4
Sprinkle the dough with grated mozzarella and Pecorino Romano cheese.
5
Evenly distribute the cooked guanciale over the pizza, then sprinkle with freshly ground black pepper.
6
Bake in a preheated oven at 430°F (220°C) for 10-12 minutes, or until the cheese is melted and the crust is golden brown.
7
Remove the pizza from the oven and crack two eggs on top. Return to the oven for an additional 2-3 minutes, until the egg whites are set but the yolks are still runny.
8
Once removed from the oven, sprinkle the pizza with more freshly grated Pecorino Romano cheese and freshly ground black pepper.
9
Slice and serve immediately. Enjoy!
