Carbonara Pizza


  • 100g pancetta
  • 50g mushroom
  • 1 clove of garlic, crushed
  • 30g butter
  • 30g plain flour
  • 250ml milk
  • 50g parmesan 
  • 50g mozzarella
  • Pizza dough
  • Egg (optional)
  • Rocket
  • Salt and freshly ground black pepper


  1.  In a frying pan, fry the pancetta over a medium/high heat. In a second frying pan, fry the mushrooms and garlic over a medium heat, until golden. Once the pancetta has been fried, remove half and set aside
  2. Next, melt the butter in the saucepan over a medium heat. Add in the flour and mix well with a wooden spoon until incorporated. Allow the flour mixture to gently cook.
  3. Slowly add in the milk, ¼ at a time. Stir thoroughly in between milk additions, making sure it is all combined before adding more. Next, add the cheese. Stir well until melted and completely incorporated into the sauce. Finally, crack in the black pepper and salt. Taste to check the seasoning.
  4. Next, make the pizza. On a floured work surface, roll out the pasta dough into a circle. Using a metal spoon, generously dollop the carbonara mixture onto the top of the dough and spread across the base, ensuring to leave a small gap for the crust to form. Top with chunks of mozzarella, pancetta, garlic and mushrooms.
  5. If you like, crack an egg on top of the pizza and use a pizza shovel to put the pizza into the oven and onto the Smeg Pizza Stone. The pizza will take around 5 minutes to cook.
  6. Top with fresh rocket and freshly cracked pepper

Appliances used


Kitchenware, Cookware, Frypans, Black, 50's Style , 26 cm
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Kitchenware, Cookware, Saucepans, Red, 50's Style , 20 cm
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Accessories, Type: Pizza stone, Ovens, Cookers
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