Carbonara Fire Pizza

Ingredients

  • 55 g Smithfield® Select Bacon, cooked, diced
  • 260 g Neapolitan pizza dough ball
  • 70 g fresh mozzarella
  • 25 g Pecorino Romano, finely grated (for finishing)
  • 10 g extra virgin olive oil
  • 2 g black pepper, freshly cracked
  • Fresh basil leaves (optional)

Pecorino–Egg Yolk Drizzle

  • 40 g egg yolk (approximately 2 large yolks)
  • 35 g Pecorino Romano, finely grated
  • 20 g warm water
  • 5 g extra virgin olive oil
  • 1 g black pepper, freshly cracked

Details

Product:

Smithfield® Select Bacon

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Preheat wood-fired oven to 750–850°F.
  2. Stretch dough into a 10–11″ round.
  3. Drizzle olive oil and evenly distribute mozzarella (no sauce).
  4. Top with bacon.
  5. Bake 60–90 seconds until crust is blistered and fully baked.
  6. Remove from oven, then top with Pecorino Romano and black pepper.
  7. Drizzle with egg yolk sauce. Slice and serve.

Pecorino–Egg Yolk Drizzle Preparation

  1. Whisk egg yolks and Pecorino Romano in a bowl until thick and combined.
  2. Slowly whisk in warm water until smooth, pourable emulsion forms.
  3. Whisk in olive oil and black pepper.
  4. Hold at warm room temperature until use.
  5. Drizzle over hot pizza just before serving (do not bake).