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Carbonara Breakfast Pinsa

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If you thought our Pinsa crusts were only a lunch or dinner item, think again! Here's a recipe for the best Carbonara Breakfast Pinsa you'll ever have!


- 1 Take & Bake Roman Pinsa Crust
- 2 eggs (lightly scrambled)
- Mozzarella
- Grated pecorino romano (or parmesan)
- Thinly sliced guanciale (pork jowl) or cured bacon
- Salt, pepper & olive oil

1. Cover the Pinsa crust with a thin layer of grated (or thinly sliced) mozzarella.  Top with grated Pecorino Romano.

2. Spread the lightly scrambled eggs evenly over the layer of cheese.

3. Place 1-2 slices of guanciale (or chosen meat).

4. Sprinkle with Pecorino Romano

5.  Season with salt, cracked black pepper and a drizzle of olive oil

5. Bake at 500˚F for 5-7 minutes or until the crust is golden and crispy


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