40 minutes
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Carbonara Pizza
An indulgent twist on the Italian classic, this Carbonara Pizza features creamy béchamel, crispy pancetta and a runny egg centre. Finished with mozzarella and cracked pepper, it's a must-have for FSR or QSR Pizza menus seeking bold, trend-led pizza innovation.
- Make a roux with butter and flour, add milk to form béchamel.
- Cook pancetta and add fat + meat to the sauce. Season with pepper and Parmesan.
- Cool sauce. Stretch dough and spread carbonara base.
- Top with mozzarella, cured ham, and crack an egg in the centre.
- Bake until puffed and egg is cooked. Finish with Parmesan and black pepper.
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