Neapolitan Carbonara Pizza
When it comes to the finest pizzas on Devon’s coast, Pig & Olive have been creating waves since they opened and this carbonara pizza recipe is as unique as it is tasty. An iconic part of the Devon food and drink scene and a favourite for locals and holidaymakers alike,...
Step 1Use the doughballs to make 4 x 10 inch pizza bases.
Step 2Whilst you are doing that, preheat your grill on high and heat up over the highest possible heat until it is extremely hot.
Step 3When 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.
Step 4Once 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.
Step 5Once 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.
Step 6You can then start on the next but we recommend that you start eating straight away.
Step 7Pull out:
To make this recipe even easier we’ve replaced home-made dough with our frozen doughballs. For Alvaro’s full recipe visit the Country Range website.
- 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 (making 12 halves)
- Olive oil
- 4 tbsp grated parmesan cheese
- Country Range Black pepper
- A few extra basil leaves for decoration
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