If someone told me to order carbonara pizza, I probably wouldn't have listened. Is it really possible to combine the perfection of Neapolitan pizza and the gluttony of Roman carbonara in a single dish? And yet, at Zio Provolone’s (a good pizzeria far from Milan’s city center that’s frequented mostly by locals only), you’ll find just that – a carbonara pizza born from the imagination of a Neapolitan ‘pizzaiolo’ (meaning ‘pizzamaker’ in Italian) who moved to Milan to set up his dream restaurant. As soon as I read the words carbonara pizza on the menu, the desire to try this combo of two great classics took over.
When the pizza arrives, it’s creamy, crunchy and fragrant with true pleasure in every bite. I eat one (out of decency), but I'd really like to order another one. So – how can we make it at home?
Carbonara pizza with Neapolitan dough
To eat a carbonara pizza that’s as good as the one at Zio Provolone’s, you’ll have to make the Neapolitan pizza dough from scratch. We’re talking about the world-renowned Neapolitan pizza dough that characteristically features a thin layer in the middle with a soft crust to squeeze between your fingers. This is the undeniably Neapolitan style of making pizza – without equal. Discover our tutorial below for the perfect Neapolitan pizza dough!
Making Carbonara pizza
Now that you've prepared the dough, it's time to think about toppings. For one pizza, you’ll need one mozzarella fiordilatte, an egg, 100 g guanciale (or bacon cut into thin slices), pepper, Parmigiano Reggiano and Pecorino Romano cheese.
Roll out the pizza dough and bake it in the upper part of the oven (set to broil) without toppings. After 6 minutes, top it with a beaten egg, the mozzarella fiordilatte, plenty of black pepper, guanciale and a sprinkling of grated Parmigiano Reggiano and Pecorino Romano cheese. Lower the oven rack to the middle and return the pizza to the oven. Remove once the edges are cooked and crunchy. Buon appetito!