Crescentone or crescenta
10 minEasyCarbonara pizza
The famous pasta alla carbonara turns into a pizza, creating a rich and tempting recipe.
- Difficulty
- Medium
- Prep Time
- 20 min
- Cook Time
- 20 min
- Servings
- 2 people
Ingredients
- Active Dry Yeast, 1 bag
- flour (type 00), 500 g
- sugar, 1 teaspoon
- extra virgin olive oil, 30 ml
- lukewarm water, 380 ml
- salt, 10 g
- mozzarella cheese, 1
- guanciale, 100 g
- black pepper, to taste
- eggs, 2
- grated pecorino cheese, 100 g
Method
Pour one sachet of active dry yeast into half a glass of lukewarm water, add one teaspoon of sugar, mix and let it rest for 15 minutes.
Sift the flour into a large bowl, add the activated yeast, water and sugar. Then add the salt and oil, kneading until you obtain a smooth and homogeneous dough.
Place the dough in a bowl covered with a kitchen towel and let it rise in the refrigerator for a full day.
Then roll out the dough onto a baking tray lined with parchment paper and top with 50 g of pecorino, mozzarella, diced guanciale, black pepper and a pinch of salt. Bake for 20 minutes in a preheated oven at 200–250 °C (400–480 °F).
Meanwhile, prepare the egg mixture by beating the two egg yolks in a bowl until frothy, then add the remaining pecorino and black pepper.
After 20 minutes, remove the pizza from the oven and pour the egg mixture over the very hot pizza. Return to the oven for another 2 minutes, then serve and enjoy.
Sift the flour into a large bowl, add the activated yeast, water and sugar. Then add the salt and oil, kneading until you obtain a smooth and homogeneous dough.
Place the dough in a bowl covered with a kitchen towel and let it rise in the refrigerator for a full day.
Then roll out the dough onto a baking tray lined with parchment paper and top with 50 g of pecorino, mozzarella, diced guanciale, black pepper and a pinch of salt. Bake for 20 minutes in a preheated oven at 200–250 °C (400–480 °F).
Meanwhile, prepare the egg mixture by beating the two egg yolks in a bowl until frothy, then add the remaining pecorino and black pepper.
After 20 minutes, remove the pizza from the oven and pour the egg mixture over the very hot pizza. Return to the oven for another 2 minutes, then serve and enjoy.
