Pizza Carbonara “Carbo” Toppings Recipe

Pizza Carbonara “Carbo” Toppings Recipe

The Carbonara d’Almazo Pizza is an innovative tribute to Italy’s culinary heritage that artfully blends the classic flavors of traditional carbonara with the universally loved medium of pizza. Carbonara, originally a humble pasta dish from the heart of Rome, has grown into a staple of Italian cuisine celebrated for its simplicity and rich taste. At its core, carbonara relies on a few carefully chosen ingredients—guanciale, egg yolks, pecorino cheese, and freshly ground black pepper—to create a dish that is both elegant and robust. The guanciale, when slowly rendered, releases a depth of savory flavor that forms the backbone of this recipe. In our pizza rendition, the guanciale is first warmed to crisp perfection, allowing its delicate fats to infuse the dish with its signature umami. This technique echoes the traditional preparation of pasta carbonara, where the guanciale is a star ingredient that transforms a simple sauce into a symphony of flavors.

As the guanciale crisps, a freshly prepared carbocream is mixed, blending egg yolks, grated pecorino, and a hint of black pepper to form a velvety sauce that is prepared only when an order comes in. This ensures that the cream remains luxuriously fresh, mirroring the artisanal approach found in classic Italian kitchens. Meanwhile, the Prepa Pizza dough—pre-made and ready to use—is gently rolled out on a surface dusted with semolina from the bag labeled “S for Semolina” provided in your kit. This attention to detail not only prevents sticking but also adds a subtle crunch to the base, enhancing the overall texture of the pizza.

Once the dough is prepared, it becomes a canvas for the layered flavors. The carbocream is spread evenly over the dough, providing a rich, creamy base that echoes the soul of traditional carbonara. The warm, crisp guanciale is then scattered over the sauce, ensuring every bite bursts with its savory charm. For an unexpected twist that nods to modern culinary creativity, torn basil leaves are optionally added, lending a fresh, aromatic note to the dish—a slight departure from tradition that nonetheless respects the Italian love for vibrant, natural flavors. A light drizzle of extra-virgin olive oil is applied to prevent the base from burning during baking, and the pizza is finished with a generous sprinkle of grated pecorino cheese and delicate dots of butter.

This creative recipe embodies the spirit of Italian cooking—where simplicity meets sophistication, and every ingredient is chosen for its ability to enhance the dish’s overall narrative. Traditional carbonara is revered for its remarkable balance of creaminess and zest, achieved without the use of cream, and this pizza version captures that very essence while presenting it in a novel form. In every bite of the Carbonara d’Almazo Pizza, you experience a celebration of Italian culinary tradition, a harmonious blend of innovation and time-honored techniques that transport you to the rustic kitchens of Italy. It stands as both a homage to a beloved pasta classic and a bold reimagining that invites food enthusiasts to savor the best of both worlds.

Ingredients

• Guanciale: 100–150 g, cut into strips or small pieces
• Carbocream: Prepared fresh when needed (see notes below)
  • Traditional carbocream ideas: Egg yolks, grated pecorino cheese, freshly ground black pepper, and a splash of pasta water (or a light cream if you prefer a richer sauce)
• Fresh basil leaves: A few, torn (optional twist—not traditional but adds a fresh note)
• Extra-virgin olive oil: A light drizzle (to prevent burning at the bottom)
• Grated Pecorino cheese: For topping
• Butter: Small dots to finish the topping
• Prepa Pizza dough: Use your already made Prepa Pizza dough from your kit
• Semolina: For dusting – use the bag labeled “S for Semolina” provided in your kit

Preparation & Assembly

1. Prepare the Guanciale:

   • In a pan over medium heat, add the guanciale. ( the key here is to slice it thin like bacon or as thin as Prosciutto you can get in the store. If your store does not carry Guanciale this is a viable replacement. 
   • Warm it for about 2 minutes, stirring occasionally until it begins to crisp up. Remove from heat and set aside.

2. Make the Carbocream (Sauce):

   • When you're ready to make your pizza: In a bowl, whisk together egg yolks, grated pecorino, and freshly ground black pepper. (If you prefer a creamier texture, add a small splash of cream or reserved pasta water.)
   • Note: This cream is made fresh to ensure the best texture and flavor.

3. Prepare the Dough:

   • Stretch out your prepared Prepa Pizza dough on a surface dusted with semolina (using the bag labeled “S for Semolina” provided in your kit).
   • Dust your personalized pizza peel with semolina to prevent sticking.

4. Assemble the Pizza:

   • First, spread the carbocream: Evenly coat the dough with your freshly prepared carbocream.
   • Next, add the guanciale: Scatter the warm guanciale pieces over the sauce.
   • Pop any air bubbles: Gently press out any large bubbles in the dough for an even bake.
   • Add basil (optional): Place torn basil leaves over the top—this is a creative twist even if not traditional for carbonara.
   • Drizzle with olive oil: Lightly drizzle extra-virgin olive oil over the toppings to help prevent the bottom from burning.
   • Finish with cheese and butter: Sprinkle a generous amount of grated pecorino over the pizza and add small dots of butter across the top.

5. Bake:

   • Bake according to your dough’s instructions (typically at a high temperature around 250–300°C/475–550°F) until the crust is golden and crispy, and the toppings have melded together.

6. Serve:

   • Remove from the oven, let it cool for a minute, and serve immediately.
   • Enjoy your unique take on pizza carbonara – a creative dish inspired by the “Carbonara d’Almazo.”