Carbonara Pizza from Kamado Joe

Who knew that carbonara pizza would taste so good? Everybody. Classic flavours with all of the carbs.

Ingredients 

For the dough

7g instant yeast

180ml warm water

1 tsp sugar

250g all-purpose flour

1 tsp salt

1 tbsp olive oil

For the topping

3 egg yolks

3 tbsp Parmesan, grated

100g guanciale, sliced into batons

1 tsp black pepper

1 tbsp chopped chives 

1 tbsp creme fraiche 

1 ball mozzarella 

Method

In a small bowl, mix the warm water, sugar and yeast. Allow the mixture to sit for 5 minutes until foamy.

In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Bring the ingredients together until a rough dough forms. Either knead the mixture on a lightly floured surface or use the dough hook in an electric mixture and knead until the dough is smooth and elastic. Roll the dough into two balls and place it in a lightly oiled bowl. Cover with a clean tea towel and let it rest for 30 minutes.

Set your pizza oven up (a Kamado Joe DoJoe at 300c. 

Roll out one of the dough balls into a circle of approx 10-12 inches on a pizza paddle. 

Mix the creme fraiche, Parmesan, black pepper and egg yolks until fully incorporated. Use a spoon to spread over the dough, leaving a crust. If you like, pre-fry the guanciale in a pan until almost crisp then scatter onto the pizza with the torn up mozzarella.

Slide the pizza into your barbecue and cook for about 6 minutes or until the base is crisp and the cheese is bubbling. Scatter with the chives and grate over some fresh Parmesan if you like.