Today is carbonara day and I couldn’t resist the temptation to suggest a good carbonara… but in pizza form! The carbonara pizza is a delicious pizza topped with yolks, guanciale, and pecorino. My recipe includes a little mozzarella that serves just as a binder for the guanciale, but you can omit it if you like!
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
CARBONARA PIZZA
- 6 oz all-purpose flour
- 6 oz 00 flour
- 1 cup water
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 0.035 oz fresh yeast
- 2 yolks
- 1.75 oz Pecorino Romano cheese
- to taste black pepper
- 2 oz guanciale
- 3.5 oz mozzarella
CARBONARA PIZZA
To enjoy this delicious carbonara pizza, first prepare the pizza dough which will need to rise.
In the mixer, combine the water and dissolve the yeast in it. Add the oil, flour, and finally the salt.
Knead with the hook attachment, adding a few more tablespoons of water or flour if necessary.
Once you have a smooth and homogeneous dough, cover with plastic wrap and let rise until doubled in a warm place.
Retrieve the dough and roll it out on a surface dusted with semolina flour.
In a bowl, beat the yolks with the pecorino and pepper. Place the bowl inside a pan with hot water at about 176°F and whisk to create a cream. (This step is to pasteurize them)
Cut the guanciale into thin slices.
These ingredients will be used to top two pizzas, so divide each ingredient in half per pizza.
Top the pizza with shredded mozzarella, a sprinkle of pecorino, and the guanciale. If you have a pizza oven like me, bake for about 5 minutes at maximum power in a preheated oven.
After 5 minutes, you’ll see your pizza risen, the mozzarella melted, and the guanciale super crispy. Set your pizza on the peel and distribute the yolk and pecorino cream….and voilà, the CARBONARA in PIZZA form 😋
If you don’t have a pizza oven, I suggest topping the pizza only with mozzarella and baking it for the necessary time, adding the other toppings only in the last 5 minutes.
