Carbanara Whole Wheat Pizza with Peas and Pancetta

     I just ran almost two thousand feet if altitude gain in a little more than five miles.
     I have a love hate relationship with Slide Peak, the tallest mountain at the ski resort near my house, at something like 7,800 feet.
     I love running, and I love eating pizza but by the time I get to over seven thousand feet I’m just not feeling as positive as my calves burn and I wonder if I can even make it a few more feet to the summit.
     Slide Peak may make me hurt but the views are just phenomenal and I get to eat this pizza afterwards.
      So there’s that.

Carbanara Whole Wheat pizza with Peas and Pancetta

1/2 cup pancetta, chopped
1 cup creme fraiche
6 egg yolks
2 tab grated onion
1 clove garlic, grated
3/4 cup pecarino Romania cheese, grated
1 tab hot water

1 zucchini, sliced thin
1/2 cup peas
1/2 cup mozzarella

1 whole wheat pizza crust
2 tab olive oil
1 tsp garlic salt

Cook the onion, garlic and pancetta five minutes until the onion is slightly brown.
Add the peas.
Turn the heat down to low.
Mix the yolks, water, pecarino Romana and creme fraiche.
Add this to the peas, turn off the heat and stir.

Turn on your BBQ to low heat.
Roll out the pizza dough on a baking sheet.
With a pastry brush coat one side with olive oil, than garlic salt.
Lay the olive oil side face down on the BBQ, shut the lid and let cook one to two minutes just until the crust is set. Oil the raw side of the dough, flip the dough over and allow to cook with the lid closed on the BBQ for one to two more minutes.
Remove the crust from the BBQ.
Preheat the oven to 350.
Smooth the Carbanara Sauce over the crust and layer the mozzarella cheese over the top.
Bake at 350 for fifteen minutes until the cheese has melted.

Put the shredded mozzarella on top
Bake at 350 for twenty minutes.


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