Easy Carbonara Pizza

Preheat the oven to 220°C (430°F). If possible, use a pizza stone placed at the bottom of the oven during preheating. On a floured work surface, roll out the dough into a circle about 30 cm in diameter. Form a slight rim on the edges. Transfer it to a baking sheet lined with parchment paper or, better, onto a floured pizza peel if using a stone.

In a pan without fat, cook the bacon over medium heat until golden and crispy. Drain on paper towels. In the same pan (with a little of the bacon fat or a knob of oil), sweat the sliced onion and chopped garlic (if used) until tender and translucent. Set aside.

In a bowl, vigorously mix the 2 egg yolks and fresh cream until homogeneous. Incorporate the grated Parmesan and pepper generously (this is the main seasoning, do not add salt). The sauce should be smooth and thick.

Spread the carbonara sauce evenly over the dough, leaving a 1 cm border. Distribute the cooked onions (if used), then the crispy bacon. Generously sprinkle with grated mozzarella. Drizzle with a little extra virgin olive oil.

Bake the pizza (on the sheet or sliding it onto the hot stone) for 12 to 15 minutes, until the dough is golden and crispy, the edges puffed, and the cheese well melted and gratined.

Remove the pizza from the oven. For an ultra-creamy version, delicately place the additional raw egg yolk in the center of the hot pizza (it will cook slightly from the heat). Immediately sprinkle with chopped parsley or basil. Let rest 1-2 minutes before slicing and serving.