Carbonara Pizza
Hi,
I made a carbonara pizza. Instead of a red sauce I made an egg and cheese slurry as my sauce and garnished with some fried bacon. During the cooking process, of course the egg cooked and just turned into baked eggs on bread. I’m wondering what I could do to keep the sauce in a slurry state while cooking in a pizza oven.
Do I cook the pizza dough, then add the sauce halfway through the cook? What would you do?