Lunch: Carbonara Pizza

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

Instructions

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.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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