Chef Michele Di Fonte
Monticchio Ristorante Italiano
Traditionally paired with spaghetti, carbonara, with crispy bits of pork and velvety cream sauce, transfers wonderfully to pizza. Cured meat adds salty depth to the cheesy sauce. Chef Mike’s choice, crumbled bacon, works beautifully as a pizza topper but diced guanciale, pancetta, bacon or prosciutto are other traditional options.
Ingredients
Dough
1 1/3 cup water
1 packet dry active yeast
1 Tbsp sugar
2 1/2 Tbsp olive oil
1 Tbsp kosher salt
3 cups flour
Carbonara Sauce
1 cup whipping cream
1 egg yolk
1/8 tsp salt and pepper
1/2 tsp dried parsley
1/2 cup Parmesan cheese
1/2 cup crumbled bacon
Method
Dough
- Bloom yeast in warm water with sugar until a thick foam has developed.
- Add liquid to mixing bowl and add 1 cup of flour and combine well, add the salt and oil.
- Add remaining flour until the dough becomes slightly sticky.
- Transfer the ball to a slightly oiled bowl and cover with plastic wrap or a damp kitchen towel.
- Proof for an hour or until the dough has doubled in size.
Carbonara Sauce
- Add whipping cream and egg yolk to a medium saucepan.
- Over medium heat, whisk until cream comes to a boil.
- Add bacon.
- Reduce heat and simmer 3-5 mins until it starts to thicken.
- Stir in parmesan, salt, pepper and parsley until smooth and thick.
Pizza
- Preheat oven to 450°F.
- Roll out dough to fill pan.
- Add carbonara sauce over the entire pizza.
- Bake for 15 minutes, until crust is slightly golden.
Yield 1 pizza