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Carbonora Pizza

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The inspiration for this pizza is the classic pasta carbonara but the combo of pancetta, egg and brilliantly fluffy Neapolitan dough mean I find myself wanting this for breakfast just as much!

1

Grate the garlic into the creme fraiche season with a little salt and a generous amount of black pepper and set to one side.

2

Open a Neapolitan dough ball into a pizza skin and top with half the creme fraiche. Sprinkle over half the parmesan and mozzarella before adding half the pancetta. 

3

Slide the pizza onto your Roccbox peel and carefully crack one of the eggs into the centre.

4

Launch the pizza into the oven and bake for 60-90 seconds.

5

Use a spoon to break the yolk and drizzle all over the pizza before finishing with a final twist of black pepper.

Serves
2
Oven Temp.
450°C
Ingredients
  • 200g Creme Fraiche
  • 1 Clove Garlic
  • 4 Tbsp Grated Parmesan
  • 2 Tbsp Mozzarella
  • 150g Diced Pancetta, cooked,
  • 2 Eggs
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