Carbonara Pizza with Pancetta and Egg

Fans of both spaghetti alla carbonara and pizza will love this inspired mash-up of the two Italian favorites. Serve this rich pizza with a simple arugula salad. If you don’t have a 12- or 16-cup food processor, you’ll want to make the dough in two batches.

 

Carbonara Pizza with Pancetta and Egg

 

For the dough:

5 1/2 cups (28 oz./875 g) bread flour, plus more for dusting

1/2 cup (3 oz./90 g) semolina flour

4 tsp. rapid-rise yeast

1 Tbs. fine sea salt

2 cups (16 fl. oz./500 ml) warm water (100 to 110°F/38 to 43°C)

6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil, plus more for greasing

 

For the white sauce:

3 Tbs. unsalted butter

1 shallot, minced, about 1⁄4 cup (1 1⁄2 oz./45 g)

3 Tbs. minced garlic

1/4 cup (2 fl. oz./60 ml) dry white wine

1 1/2 cups (12 fl. oz./375 ml) heavy cream

1/2 cup (2 oz./60 g) grated pecorino romano cheese

Fine sea salt and freshly ground pepper

 

1/4 lb. (125 g) pancetta, cut into cubes

Extra-virgin olive oil for greasing

1 lb. (500 g) fresh mozzarella cheese, thinly sliced

1/4 cup (1 oz./30 g) grated pecorino romano cheese

Fine sea salt and freshly ground pepper

2 eggs

 

To make the dough, in a large food processor, combine both flours, the yeast, and the salt and pulse briefly to mix. With the motor running, drizzle in the water and then the olive oil. Process just until a ball of dough forms.

 

Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, 2 to 3 minutes. Divide the dough into two equal pieces and pat each into a ball.

 

Lightly oil 2 large bowls. Put a ball of dough in each bowl and turn to coat with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, about 1 1/2 hours.

 

Punch each ball of dough down and knead each briefly to remove any air bubbles. Set aside.

 

To make the white sauce, in a heavy saucepan over medium heat, melt the butter. Add the shallot and cook, stirring often, until slightly softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes; do not let it brown. Pour in the wine and raise the heat to medium-high. Let the wine bubble until almost evaporated. Stir in the cream and bring to a boil. Reduce the heat to medium and simmer gently until the sauce is thickened, 20 to 25 minutes. Stir in the cheese and season with 1⁄4 tsp. salt and a few grindings of pepper. Cook, stirring, until the cheese is melted, 2 to 3 minutes longer. Remove from the heat and cover.

 

If using a pizza stone or a baking steel, place it in the oven. Preheat the oven to 500°F (260°C).

 

Put the pancetta in a cold frying pan, preferably cast iron, and place over medium heat. Cook, stirring occasionally, until browned and beginning to crisp, 10 to 15 minutes. Transfer to a paper towel–lined plate.

 

Lightly oil two 13- or 14-inch (33- or 35-cm) round pizza pans or two 12-by-17-inch (30-by-43-cm) rimmed baking sheets. If baking the pizza directly on a stone or steel, you will need to assemble the pizzas one at a time on a lightly floured pizza peel. Using your hands or a rolling pin, roll and stretch out the pizza dough out toward the rim of the pan or peel. If the dough springs back, let it rest for a minute, then continue. Spread a thin layer of the white sauce on the dough, leaving a 1-inch (2.5-cm) border. Arrange the mozzarella on the sauce and scatter the pancetta on top. Sprinkle with the pecorino romano and season generously with pepper.

 

Bake one of the pizzas until the cheese is melted but not browned, about 5 minutes. Remove the pizza from the oven, crack 1 egg into the center, and season with salt and pepper. Bake until the egg is just set, about 3 minutes longer. Let cool while you repeat with the second pizza. Let it cool briefly, then cut the pizzas into wedges and serve immediately. Serves 6 to 8.

 

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Find more in our enticing collection of authentic dishes made
modern, Rustic Italian, by Domenica Marchetti.