Carbonara Pizza
Carbonara Pizza
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1000
- Total Fat
- 58
- Saturated Fat
- 25
- Carbohydrates
- 64
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 54
- Cholesterol
- 262
- Sodium
- 2249
- Total: 25 min
- Active: 10 min
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1000
- Total Fat
- 58
- Saturated Fat
- 25
- Carbohydrates
- 64
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 54
- Cholesterol
- 262
- Sodium
- 2249
- Total: 25 min
- Active: 10 min
Ingredients
1 cup grated Parmesan
2 eggs
Crushed black pepper
1 tablespoon olive oil, plus more for topping
3 thick slices pancetta, cut into 1/3-inch cubes
1 ball your favorite pizza dough
All-purpose flour, for dusting
2 ounces mozzarella, shredded
Grated pecorino cheese
Directions
Special equipment:
Pizza stone- Preheat the oven to 500 degrees F with a pizza stone on the highest rack.
- Make the egg cream by whisking together the Parmesan, eggs and a big sprinkle of black pepper until thick and foamy.
- Heat the oil in a frying pan and add the pancetta. Cook over high heat until crunchy and fragrant, about 6 minutes.
- Stretch the dough on a floured work surface to an 11-inch circle. Spoon the egg cream onto the center of the pizza and spread over the dough with a spoon. Evenly distribute the pancetta on top and sprinkle over the mozzarella.
- Transfer the dough onto the pizza stone and bake until puffy, about 6 minutes, then turn on the broiler and broil until the crust takes on some color, 45 seconds.
- Remove the pizza and top with a sprinkle of pecorino, more crushed black pepper and a swirl of olive oil.
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