Pea Carbonara Pizza
Skip the pasta but get the same silky creamy delicious carbonara on a pizza!
Servings: 1 pizza
Calories:
Ingredients
- 1 Pizza Dough See blog notes
- 2-3 TBSP Corn Meal
- 1 TBSP Olive Oil
- ½ Leek - clean and thinly sliced
- 7-8 slices Provolone Cheese
- 2 cups Shredded Mozzarella Cheese
- 3 oz Prosciutto Slices
- 3 Eggs
- 1 cup Frozen Peas
- 1 ball Burrata Cheese
- < ¼ cup Freshly Shredded/Grated Parmesan Cheese
Instructions
- Preheat your oven to 425F, if you're using a pizza stone, heat up the stone in the oven as it preheats (this will prevent your stone from cracking). If you are using a sheet pan, no need to preheat while the oven comes up in temperature.
- As your oven heats up, roll out your pizza dough, sprinkle the counter top with a little bit of corn meal to roll out your dough. Tips for pizza dough - if you have time - if you are using same-day rise dough, place it in the refrigerator for about 10 minutes, it will help roll it out. If you are using slow-rise or store bought pizza dough that was stored in the refrigerator, pull it out of the refrigerator 20 minutes or so before rolling out, to let the chill come off of it, this will help roll it out.
- Once your pizza stone is preheated, pull it out of the oven, be very careful because it will be piping hot. Sprinkle the bottom of the pizza stone or your sheet pan with a little corn meal, this will prevent your dough from sticking to the bottom as it bakes. Lay the dough down, and press out if you need to. Drizzle the top with your olive oil, this will keep the crust firm and crispy.
- Place your thinly sliced leeks over the bottom of the pizza. To clean leeks, slice then in half, lengthwise to expose all of their layers, place them in a bowl of cold water and allow the dirt to fall to the bottom of the bowl. Do not dump the water out with the leeks still in the bowl, just take your leek out, dab dry and cut into thinly slices.
- Top with your provolone slices.
- Add on the shredded mozzarella cheese
- Lay your prosciutto slices on top.
- Bake for 10 minutes.
- Pull out your pizza and top with your eggs and frozen peas. Crack your eggs and carefully add to the top of your pizza. I didn't use all of the egg white. Add your peas. Bake for another 3-5 minutes, keeping an eye on the eggs to make sure they don't over cook.
- Remove from the oven and top with your ball of burrata, you can pull it apart in the middle for presentation and add your freshly grated Parmesan Cheese.
