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Grilled Pizza Carbonara

Grilled Pizza Carbonara

Ingredients

  • 1 ball pizza dough, store bought or homemade
  • 4 tbsp. unsalted butter
  • ¼ cup AP flour
  • 1 cup whole milk
  • Salt and pepper, to taste
  • ½ cup parmesan cheese, plus more for sprinkling
  • 5 ounces shredded mozzarella
  • 8 pieces pancetta
  • 6 eggs, yolks only
  • Flat leaf parsley, for garnish

Directions

  1. Preheat the grill to 400°F.

  2. While the grill heats up make the sauce. In a small sauce pot melt the butter. Once melted whisk in the flour and cook for a few minutes until it turns golden brown and smells nutty. Whisk in the milk. Season with salt and a good amount of pepper. Bring up to a simmer to thicken. Once it thickens, remove from heat and stir in the ½ cup parmesan cheese. Set aside.

  3. Roll out the dough to roughly the same size as a baking sheet on a lightly floured surface. Take a baking sheet and flip upside down so the lipped side is facing down. Lightly flour the surface and place the dough on the sheet.

  4. Once the grill is preheated start by quickly grilling the pancetta, 1-2 minutes per side until crisped up. Remove and set aside to cool.

    Place the dough on the grill, close the lid and cook for 3-5 minutes until the bottom gets crispy. Remove from the grill and place back on the baking sheet, grilled side up.

     Reduce the heat to 375°F.

  5. To assemble the pizza, slather the thickened sauce all over the pizza. Sprinkle with mozzarella and crumble the cooled pancetta all over. Next, crack the eggs into a small bowl and place the yolks only on the pizza, evenly dispersed. Finish with a little sprinkling of Parmesan cheese.

    Place the pizza back on the grill, close the lid and cook until the cheese has melted and the bottom is crispy. Remove from the heat.

  6. Finish with an extra sprinkling of pepper and a few pieces of whole parsley leaves. Cut and serve, making sure the yolks break all over the pizza. Serve immediately.

     

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade

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©2017 Megan Mitchell