Carbonara pizza

Carbonara pizza

Makes 1 pizza

2 tsp olive oil

80g pancetta or streaky bacon, chopped

200g Ricotta

40g Parmesan, grated

2 large egg yolks, beaten

1 garlic clove, crushed

Black pepper

1 prepared pizza base

150g Mozzarella, grated

Handful of fresh rocket (optional)

  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
  2. Heat the oil in a small pan over a medium heat and cook the pancetta for 5-6 minutes until golden and crisp. Transfer to a plate lined with kitchen paper and set aside.
  3. In a bowl, combine the Ricotta, Parmesan, egg yolks, garlic and half of the bacon. Season generously with black pepper.
  4. Spread the mixture over the prepared pizza base, leaving a 1cm border. Top with the Mozzarella and the remaining bacon.
  5. Bake for 12 minutes until golden. Sprinkle with fresh rocket, if desired, then slice and serve.

Per ½ pizza: 738kcals, 41.1g fat (13g saturated), 47.9g carbs (2.5g sugars), 43.3g protein, 2.6g fibre, 0.691g sodium


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