This recipe is best with
Recipe Ingredient
- Pizza dough:
- 1kg Bread Flour
- 10g Instant Dry Yeast
- 20g Fine Salt
- 30g Castor Sugar
- 600g Water
- 50g Olive Oil
- Carbonara Sauce:
- 15g Anchor Unsalted Butter
- 1 clove garlic, chopped
- 30g yellow onion, chopped
- 100ml Anchor UHT Extra Yield Cooking Cream
- Coarse black pepper, to taste
- Chicken stock powder, to taste
- Pizza:
- 1 piece (12”) pizza base (from 300g pizza dough)
- 4 slices chicken ham
- 1 onion, sliced
- 140g Anchor Extra Stretch Mozzarella Shredded
- 40g Anchor Colby & Cheddar Shredded
- 1tsp Perfect Italiano Aged Parmesan Grated
- 1 egg
Instructions
- Place the bread flour, instant dry yeast, fine salt & castor sugar into a mixer & mix it by lower speed for around 30seconds.
- Next, mix the water & oil into a jug then pour it into the dry ingredients. Mix it using lower speed until it’s slightly combines for around 1minute.
- Change to medium speed & continue mixing the dough until its smooth for around 5minutes.
- Divide the prepared dough weighing 300gm/pcs.
- Let the dough rest inside chiller for at least 30mins.
- Melt Anchor Unsalted Butter in a pot, add in the garlic & also onion.
- Pour the Anchor Extra Yield Cooking Cream and ensure to cook until it’s comes to simmer cooking stage, season with salt, coarse black pepper and set aside for later use.
- To assemble, simply scoop the prepared Carbonara Sauce and spread on a pizza base. Add the chicken ham & sliced onion on-top.
- Cover the pizza base with the mixture of Anchor Extra Stretch Mozzarella Shredded and Anchor Colby & Cheddar Shredded Cheese, bake the pizza in a preheated oven with a temperature of 200°C for 7 – 10 minutes or until cheese nicely blisters (cooking time will depend on oven quality).
- Place 1 nos of fresh egg on the centre of justly baked pizza & continue baking for around 2 - 3 minutes
- Just before serving, sprinkle with Perfect Italiano Grated Cheese.
Dough:
Carbonara Sauce:
