100g guanciale (Italian cured pork), cut into small pieces
2 egg yolks
50g Pecorino Romano, grated
1 ball pizza dough (see Cook's note)
Flour, to dust
100g fior di latte or good quality mozzarella, torn into pieces
Extra virgin olive oil, to drizzle
Method
Preheat the oven to its highest temperature for at least 40 minutes. Put the guanciale in a small frying pan and cook over a gentle heat until crispy.
Put the egg yolks and 20g of the grated cheese in a heatproof bowl. Place over a pan of gently simmering water (or use a bain marie) and heat for a few minutes, stirring, until it becomes a creamy sauce. Set aside. Roll out the dough ball on a lightly floured surface, forming a slightly raised edge around the sides and lift on to a baking sheet.
Evenly spread the fior di latte or mozzarella and crispy guanciale over the pizza base, and add a drizzle of olive oil. Place the baking tray at the bottom of the oven – in direct contact with the surface, not on the bottom shelf – and bake for around 5 minutes. Transfer the pizza to the upper part of the oven and switch to the grill mode. Cook for around 2 minutes or until the cheese has melted and the crust is lightly golden.
Remove from the oven and drizzle the egg yolk cream over, then sprinkle the rest of the cheese over. Add a grating of black pepper and a final drizzle of olive oil, then let the pizza rest for a minute before slicing and serving.
COOK’S NOTE
Use the quantity of dough required for a 32cm pizza (250- 280g or to your preference). These recipes use chef Michele Pascarella’s recipe – find it on p12 of Napoli on the Road.
Recipes and photographs taken from Napoli on the Road by Michele Pascarella, photography by Steven Joyce (Ryland, Peters & Small, £20)
