Carbonara Pizza
Combining carbonara and pizza in one simple recipe – what’s not to like!
Ingredients
DOUGH
7g instant yeast
180ml warm water
1 tsp sugar
250g plain flour
1 tsp salt
1 tbsp olive oil
3 egg yolks
3 tbsp Parmesan, grated
100g guanciale, sliced into batons
1 tsp black pepper
1 tbsp chopped chives
1 tbsp crème fraîche
1 ball of mozzarella
Method
1. In a small bowl, mix the warm water, sugar and yeast. Allow the mixture to sit for 5 minutes until foamy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Bring the ingredients together until a rough dough forms. Either knead the mixture on a lightly floured surface or use the dough hook in an electric mixer and knead until the dough is smooth and elastic. Roll the dough into two balls and place it in a lightly oiled bowl. Cover with a clean tea towel and let it rest for 30 mins.
3. Set your Kamado Joe up with a DoJoe at 300°C.
4. Roll out one of the dough balls into a circle of approx 10-12 inches on a pizza paddle.
5. Mix the crème fraîche, Parmesan, black pepper and egg yolks until fully incorporated. Use a spoon to spread over the dough, leaving a crust. If you like, pre-fry the guanciale in a pan until almost crisp then scatter onto the pizza with the torn up mozzarella.
6. Slide the pizza into your barbecue and cook for about 6 minutes or until the base is crisp and the cheese is bubbling. Scatter with the chives and grate over some fresh Parmesan, if you like.
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Method
1. In a small bowl, mix the warm water, sugar and yeast. Allow the mixture to sit for 5 minutes until foamy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Bring the ingredients together until a rough dough forms. Either knead the mixture on a lightly floured surface or use the dough hook in an electric mixer and knead until the dough is smooth and elastic. Roll the dough into two balls and place it in a lightly oiled bowl. Cover with a clean tea towel and let it rest for 30 mins.
3. Set your Kamado Joe up with a DoJoe at 300°C.
4. Roll out one of the dough balls into a circle of approx 10-12 inches on a pizza paddle.
5. Mix the crème fraîche, Parmesan, black pepper and egg yolks until fully incorporated. Use a spoon to spread over the dough, leaving a crust. If you like, pre-fry the guanciale in a pan until almost crisp then scatter onto the pizza with the torn up mozzarella.
6. Slide the pizza into your barbecue and cook for about 6 minutes or until the base is crisp and the cheese is bubbling. Scatter with the chives and grate over some fresh Parmesan, if you like.
