Carbonara Pizza with Home-Cured Pancetta and Cracked Egg

Carbonara Pizza with Home-Cured Pancetta and Cracked Egg

Carbonara Pizza with Home-Cured Pancetta and Cracked Egg

Yield: Makes 2 ea. 10 – 12 in. pizzas


Ingredients

2 ea. 8 oz. Wood Stone Dough balls
1 Tbsp. extra virgin olive oil
8 oz. pancetta, preferably home-cured, diced
2 oz. Parmigiano-Reggiano, grated
2 oz. mozzarella, grated
¼ cup crème fraiche
2 each farm fresh eggs
Freshly cracked black pepper
Aleppo pepper or hot pepper flakes (optional)


Preparation

Oven Temperature:  550 -580 degrees

Flame Height: 3.6

Drizzle oil in a skillet and add the pancetta. Roast in the center of the oven for about 2-3 minutes to barely cook.  Dain on paper towels.

To assemble pizzas, scatter Parmigiano evenly over each pizza skin.  Do the same with the pancetta, followed by the mozzarella.  Dollop with the crème fraiche.  Crack an egg onto each pizza.  Grind some black pepper over all.

Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.  Garnish with optional red pepper.



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