Name: Carbonara
Yield: Makes one 8 × 12-inch oval pizza Serves 1-2
Cuisine: Italy
Ingredients: Shaved Parmigiano Reggiano, to serve; 6 oz pizza dough; Semolina or all-purpose flour, for rolling; 1 tablespoon chopped fresh flat-leaf (Italian) parsley, + 1 extra tablespoon, to serve; 3 free-range eggs; ½ oz buffalo mozzarella, torn into pieces; 1 tablespoon olive oil; 2 tablespoons finely grated parmesan; 2 tablespoons onion confit; Sea salt and freshly ground black pepper; ½ cup shredded mozzarella; 8 very thin slices pancetta

Preparation info

Makes one 8 × 12 inch oval pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

One of the first pasta dishes I learned to cook was spaghetti carbonara. I was amazed at how simple it was to make, but more importantly how much flavor it packed from using only a few ingredients well. The heroes are, of course, the egg, cheese, and pancetta, or bacon. For the pizza, I have just added some buffalo mozzarella to the base so that the egg, pancetta, and parmesan can shine. Serve with lots of black pepper.