Carbonara pizza without yeast in a pan, the recipe that drives everyone crazy

Carbonara pizza without yeast in a pan, the recipe that drives everyone crazy

If you have a craving for pizza but don’t have time to prepare it, we reveal a quick method with a special flavor, the Carbonara Pizza without yeast in a pan, the recipe that drives everyone crazy.

Today we will surprise you with a tempting and very quick recipe, let’s prepare together the Carbonara Pizza without yeast in a pan, the recipe that drives everyone crazy. Easy and practical for a different dinner than usual.

Carbonara pizza without yeast in a pan

You know that those who have many work commitments do not always have time to stay in the kitchen, but how many times have you had the urge to prepare something special, like a pizza, surely you order it first, but why? You can prepare it at home with this recipe and customize it as you prefer. Everything you need is at home in general, especially to create this amazing carbonara flavor that will leave the whole family speechless.

Without yeast and without carbonara flavor, what are you waiting for to make the best and most practical pizza of all?

Let’s start right away with the preparation of this easy dough, follow the simple step-by-step procedure and you will be satisfied with the result.

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Preparation time: 20 minutes
Standby time: 30 minutes
Cooking times: 8/10 minutes

Ingredients for about 8 pizzas

500g Manitoba pizza flour
250 g of flour 00
380g of water
30g instant yeast
20g of salt
60g sugar
80g of butter
300g cottage cheese
6 yolks
200g of bacon
150g mozzarella, drained
Extra virgin olive oil to taste

Preparation of pizza carbonara without yeast in a pan

To prepare these pizzas quickly you only need very little, first you put the Manitoba and 00 flour in a bowl, add the yeast, salt and butter, start working the dough with your hands until you get a crumbly mixture. Add the water a little at a time and continue working, until everything is smooth and sticky, at this point, transfer to a lightly floured surface and begin working a bit to activate the yeast and make the dough compact, smooth. and homogeneous.


Now divide the dough into 6/8 portions according to the desired size, spread the portions with your hands or with a rolling pin and form circles, press on two opposite sides to form a kind of boat. Arrange the pizzas on a baking sheet lined with parchment paper and cover with a damp cloth, let them rest for about 30 minutes, preferably in the oven with the light on.


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Meanwhile, prepare the filling in a bowl. Mix the ricotta and drained mozzarella cut into cubes, add a drizzle of oil and a pinch of salt and pepper. Finally, lightly toast the diced bacon in a skillet and add to the stuffing. After the resting time, take the pizzas and with the help of a spoon fill them with the filling, spread well without overdoing it, add a little more oil and continue cooking. Heat a greased pan with a lid over low heat, when hot, start cooking the pizzas one at a time, depending on the size. After 7/8 minutes check the base, it should be golden, add an egg yolk in the center and cook again until well cooked. (The last few minutes remove the lid to make it crispy if you prefer) After cooking, plate and enjoy. Enjoy your meal.

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