Neapolitan Carbonara Pizza

Cooking Time

Ingredients

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Ingredients

  •   4 Doughballs
  •   4 Country Range large egg yolks, beaten
  •   12 whole basil leaves
  • g low moisture Mozzarella cut into 10mm cubes
  • g Scamorza cheese grated
  •   6 slices of smoked pancetta cut in half
  •   Olive oil
  •   4 tbsp grated parmesan cheese
  •   Country Range Black pepper
  •   A few extra basil leaves for decoration

Method

  • 1

    Step 1

    Whilst you are doing that, preheat your grill on high and heat up over the highest possible heat until it is extremely hot.
  • 2

    Step 2

    When the dough bases are ready put 1 into the frying pan, still on the heat, and then, avoiding the crust, drizzle approximately ¼ of the yolk in a spiral around the middle of the pizza base, then add 3 basil leaves, 90g of mozzarella, 25g of the scamorza and 3 of the half slices of pancetta. Then place a nice swirl of olive oil on top. You don’t want to hang around when doing this.
  • 3

    Step 3

    Once the base has browned in approx 1-2 minutes (you will need to lift the side of the pizza up to see underneath with a spatula) take the frying pan off the heat and put it on the highest shelf under the grill.
  • 4

    Step 4

    Once the crust is browned a little (approx 1-2 minutes again) take it out and put it straight on a plate or a board, then sprinkle 1 tbsp parmesan, a good grind of black pepper and a few of the other basil leaves.
  • 5

    Step 5

    You can then start on the next but we recommend that you start eating straight away.

Ingredients

  • 4 Doughballs
  • 4 Country Range large egg yolks, beaten
  • 12 whole basil leaves
  • 360 g low moisture Mozzarella cut into 10mm cubes
  • 100 g Scamorza cheese grated
  • 6 slices of smoked pancetta cut in half
  • Olive oil
  • 4 tbsp grated parmesan cheese
  • Country Range Black pepper
  • A few extra basil leaves for decoration