The inspiration for this pizza is the classic pasta carbonara but the combo of pancetta, egg and brilliantly fluffy Neapolitan dough mean I find myself wanting this for breakfast just as much!
Grate the garlic into the creme fraiche season with a little salt and a generous amount of black pepper and set to one side.
Open a Neapolitan dough ball into a pizza skin and top with half the creme fraiche. Sprinkle over half the parmesan and mozzarella before adding half the pancetta.
Slide the pizza onto your Roccbox peel and carefully crack one of the eggs into the centre.
Launch the pizza into the oven and bake for 60-90 seconds.
Use a spoon to break the yolk and drizzle all over the pizza before finishing with a final twist of black pepper.
200g Creme Fraiche
1 Clove Garlic
4 Tbsp Grated Parmesan
2 Tbsp Mozzarella
150g Diced Pancetta, cooked,