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Carbonara Pizza

Makes 1 12” pizza


600°F - 900°F

cook time

90 seconds to 4 minutes


Yeast pizza dough or sourdough pizza dough

4oz guanciale or pancetta, cut into small cubes
4oz grated parmigiano reggiano
2 large eggs

Shredded mozzarella


Heat a sauté pan over medium heat. Add guanciale or pancetta and cook until browned and crisp. Drain and reserve fat, transfer meat to a bowl and set aside.

In a large bowl, mix together grated parmigiana reggiano, eggs, and the reserved fat.

Spread onto stretched out pizza dough. Sprinkle shredded mozzarella, then the cooked meat.

Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.

If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.

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