Bolivian-Style Carbonara Pizza

Ingredients

In this Bolivian adaptation of the classic Italian dish, Pizza Carbonara, we incorporate Bolivian ingredients and flavors to create a fusion of cuisines. The traditional carbonara sauce is enhanced with rocoto peppers, a spicy Bolivian chili, and queso fresco, a fresh and crumbly Bolivian cheese. These additions give the pizza a distinct Bolivian twist, making it a truly unique culinary experience. We alse have the original recipe for Pizza carbonara, so you can check it out.

• 1 pizza dough (400g / 14oz) 1 pizza dough (400g / 14oz)
• 200g (7oz) bacon, diced 200g (7oz) bacon, diced
• 3 eggs 3 eggs
• 100g (3.5oz) queso fresco, crumbled 100g (3.5oz) queso fresco, crumbled
• 100g (3.5oz) mozzarella cheese, shredded 100g (3.5oz) mozzarella cheese, shredded
• 1 rocoto pepper, finely chopped 1 rocoto pepper, finely chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   In a skillet, cook the diced bacon until crispy. Remove from heat and set aside.
3. 3.
   In a bowl, whisk together the eggs, heavy cream, milk, minced garlic, salt, and pepper.
4. 4.
   Roll out the pizza dough on a floured surface to your desired thickness.
5. 5.
   Transfer the rolled-out dough to a baking sheet or pizza stone.
6. 6.
   Spread the egg and cream mixture evenly over the dough, leaving a small border around the edges.
7. 7.
   Sprinkle the cooked bacon, rocoto pepper, queso fresco, and mozzarella cheese over the sauce.
8. 8.
   Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
9. 9.
   Remove from the oven and garnish with fresh parsley.
10. 10.
    Allow the pizza to cool slightly before slicing and serving.

Treat your ingredients with care...

• Bacon — Make sure to cook the bacon until crispy to add a crunchy texture to the pizza.
• Rocoto pepper — Adjust the amount of rocoto pepper according to your spice preference. Remove the seeds for a milder heat.
• Queso fresco — Crumble the queso fresco into small pieces for even distribution on the pizza.

Tips & Tricks

• For a vegetarian version, omit the bacon and add sautéed mushrooms or grilled vegetables as toppings.
• Experiment with different Bolivian cheeses like llajwa cheese or quesillo for a more authentic Bolivian flavor.
• Serve the pizza with a side of llajwa sauce, a Bolivian spicy salsa, for an extra kick of flavor.
• If you prefer a crispier crust, pre-bake the pizza dough for a few minutes before adding the toppings.
• Customize the toppings by adding sliced tomatoes, red onions, or fresh herbs like cilantro or oregano.

Serving advice

Serve the Bolivian-Style Carbonara Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or share it as an appetizer during gatherings. Pair it with a fresh salad or llajwa sauce for a complete Bolivian culinary experience.

Presentation advice

Present the Bolivian-Style Carbonara Pizza on a wooden cutting board or a pizza stone to showcase its rustic charm. Garnish with a sprinkle of fresh parsley for a pop of color. Serve it on vibrant Bolivian textiles or tableware to add a touch of Bolivian culture to the presentation.