Ingredients
- 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
Method
- Oil tray and scatter over 20g pizza cheese
- Stretch dough into the tray
- Prove for 30mins
- Spread over roasted garlic and parmesan béchamel sauce
- Scatter over remaining cheese
- Scatter over bacon
- Bake
- Add yolks and bake for 5 mins further
- finish with fresh parsley and cracked black pepper
Additional Method Info:
- Sprinkle Pistacchio nuts all over
Dough Preparation
-
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
