Carbonara Roman-style pizza
2-4
Medium
10 minutes
15 minutesDon’t be alarmed by the lack of tomato on this pizza! A pizza bianca, a.k.a. “white pizza”, steers away from a tomato-based sauce. Instead, in this recipe, Jason Lilley opts for a creamy cheese sauce, which is spread over a crispy, Roman-style pizza base.
Ingredients
Method
- sourdough Roman-style pizza base For the cheese sauce:
- 50 g mascarpone
- 50 g smooth cream cheese
- 50 g crème fraîche
- 2 cloves roasted garlic, smashed
- 30 g Parmesan, grated, plus extra for serving
- A dash of cream For the toppings:
- 250 g Boerenkaas, grated
- 6 slices pancetta
- 1 free-range egg yolk, lightly beaten
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Preheat the oven to 220°C. Place a pizza stone in the oven. Parbake the pizza base for 2–3 minutes – this will help to spread the cheese sauce on top.
2. To make the cheese sauce, mix all the ingredients. Spread onto the pizza base, then add the pancetta. Bake for 3–5 minutes, or until cooked through.
3. Spoon the egg yolk into a piping bag, then drizzle over the pizza as soon as it comes out of the oven. Top with extra Parmesan and season to taste.
Photography and videography: Sadiqah Assur-Ismail
Production: Amy Ebedes-Murray
Food Assistant: Bianca Jones
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