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Carbonara pizza
Makes Makes 1 x 30cm x 20cm oval pizza Starters and mains
Ingredients
- semolina or plain flour, for dusting
- 170g pizza dough ball (see recipe)
- 1tbsp olive oil
- 50g shredded mozzarella cheese
- 2tbsp onion confit
- 1tbsp chopped flat-leaf parsley, plus 1tbsp extra, to serve
- 50g buffalo mozzarella cheese, torn into pieces
- 8 very thin pancetta slices
- 3 eggs
- 2tbsp finely grated parmesan
- shaved Parmigiano Reggiano, to serve
Method
Place a pizza stone in the oven and preheat the oven to 250°C/475°F/Gas 9 or to its highest temperature. Once it has reached the temperature, it will take about 15 minutes for the pizza stone to heat up. Lightly dust a clean work surface with semolina or flour, then roll out the dough ball into a rough 30cm x 20cm oval about 3mm thick.
Lay the pizza base on a piece of baking paper; this is necessary for transferring the assembled pizza to the heated pizza stone. Prick the base all over with a fork.
Brush the pizza base with olive oil, then sprinkle over the mozzarella, onion confit, parsley and buffalo mozzarella pieces. Lay the pancetta over the top.
Crack the eggs into separate cups. Transfer the pizza onto the pizza stone, add the eggs to the pizza and top with the grated parmesan. Cook the pizza in the oven for 5-10 minutes or until golden and crisp. Using a pizza paddle or wide spatula, carefully transfer the pizza to a wire rack or chopping board. Serve sprinkled with the extra parsley, the Parmigiano Reggiano and plenty of freshly ground black pepper.
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