• Pizza, Pasta & Italian Food Magazine 
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  • 1 American Pan Flat Bread Roman Style Tray
  • 300g Sourdough Base
  • 200g Parmesan/roasted garlic béchamel sauce
  • 200g crispy bacon
  • 10g Cracked black pepper
  • 100g pizza cheese
  • 6 egg yolks
  • 10g fresh parsley



  1. Oil tray and scatter over 20g pizza cheese
  2. Stretch dough into the tray
  3. Prove for 30mins
  4. Spread over roasted garlic and parmesan béchamel sauce
  5. Scatter over remaining cheese
  6. Scatter over bacon
  7. Bake
  8. Add yolks and bake for 5 mins further
  9. finish with fresh parsley and cracked black pepper

Additional Method Info:

  • Sprinkle Pistacchio nuts all over

Dough Preparation

  1. The dough is sourdough slow fermented with the addition of malt for a savoury flavour.

Chef’s Secret

Runny egg yolks add indulgence and fun to this pizza with all the recognisable flavours of a classic carbonara

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Call Andrew Emery on 01291 636334