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!
Step 1;
Grate the garlic into the creme fraiche season with a little salt and a generous amount of black pepper and set to one side.
Step 2;
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.
Step 3;
Slide the pizza onto your Roccbox peel and carefully crack one of the eggs into the centre.
Step 4;
Launch the pizza into the oven and bake for 60-90 seconds.
Step 5;
Use a spoon to break the yolk and drizzle all over the pizza before finishing with a final twist of black pepper.
Ingredients
200g Creme Fraiche
1 Clove Garlic
4 Tbsp Grated Parmesan
2 Tbsp Mozzarella
150g Diced Pancetta, cooked,
2 Eggs
