Grilled Pizza Carbonara



  • 4 Tbsp unsalted butter

  • ¼ cup all-purpose flour

  • 1-1 ½ cups whole milk

  • Salt and pepper, to taste

  • ½ cup Parmesan cheese, plus more for sprinkling

  • 1 ball pizza dough, store bought or homemade

  • 8 slices pancetta

  • 5 oz shredded mozzarella

  • 6 egg yolks

  • Flat leaf parsley, for garnish

Let’s Get Cooking…

  1. Preheat the grill to 400°F.
  2. While the grill heats up, make the sauce. Melt the butter in a small sauce pot. Once melted, whisk in the flour and cook for a few minutes until it turns golden brown and smells nutty. Whisk in the milk, starting with one cup. Season with salt and a good amount of pepper. Bring up to a simmer to thicken. Add more milk to loosen if sauce gets too thick. Once it thickens, remove from heat and stir in ½ cup Parmesan cheese. Set aside.
  3. On a lightly floured surface, roll out the dough to roughly the same size as a baking sheet. Take a baking sheet and flip upside down so the lipped side is facing down. Lightly flour the surface and place the dough on the sheet.
  4. Place the dough on the grill, close the lid and cook for 3-5 minutes, until the bottom gets crispy. Remove from the grill and place back on the baking sheet, grilled side up.
  5. Before you assemble the pizza, start by quickly grilling the pancetta, 1-2 minutes per side until crisped up. Remove and set aside to cool.
  6. Reduce the heat to 375°F.
  7. To assemble the pizza, slather the thickened sauce all over the pizza. Sprinkle with mozzarella and crumble the cooled pancetta all over. Next, crack the eggs into a small bowl and place the yolks only on the pizza, evenly dispersed. Finish with a little sprinkling of pepper.
  8. Place the pizza back on the grill, close the lid and cook until the cheese has melted and the bottom is crispy. Remove from the heat.
  9. Finish with a sprinkling of Parmesan cheese and a few pieces of whole parsley leaves. Cut and serve, making sure the yolks break all over the pizza. Serve immediately.

Pizza W/ Clams

Click here for original recipe source.



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