Pizza alla Carbonara

Ingredients for 3 servings:

• 500 g flour
• 5 tbsp extra virgin olive oil
• 1 pinch(s) of sugar
• ½ tsp salt
• 1 packet of dry yeast
• 150 ml water, possibly more
• 1 cup sour cream, 200 g
• ½ tsp pizza seasoning, homemade
• 30 g freshly grated Parmesan cheese
• 1 m.-sized egg(s)
• 1 tsp, leveled smoked salt
• n. B. pepper, black
• 2 packs of bacon (turkey bacon), 80g each, cut into strips
• 1 vegetable onion(s), roughly diced
• some oil to sauté the onion
• 100 g Gouda, grated, possibly less

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

spicy and creamy, something for carbonara fans

Mix all the ingredients for the dough. The dough should form a smooth “lump.” Place it in a sealable bowl and let it rise in a warm place for 1 hour. After rising, the dough should be flecked with fine bubbles and be easy to roll out. Peel the onion, then roughly dice it. Add a little oil to a hot pan and sauté the diced onion until translucent. Set aside. Remove the turkey bacon from the package and cut it into as even strips as possible, also setting aside. Mix together the ingredients for the carbonara sauce. Roll out the dough on a baking sheet brushed with oil or divide it into 3 equal-weight pieces. Roll these pieces out as evenly and round as possible, then place them on 3 pizza pans. Fold up a small edge on each pizza. Now, whether on the baking sheet or the pizza pans, spread the sauce on top. Stir it briefly before spreading it; it will be a bit runny but will thicken during baking. Then evenly distribute the diced onions on top, followed by the turkey bacon. Finally, spread the grated cheese as evenly as possible. Bake the pizzas for 15-20 minutes at 210°C (425°F) in the oven (use the pizza setting if you have one). The pizza is ready when the cheese is completely melted and lightly browned.