Carbonara Pizza Recipe

If you love the creamy richness of carbonara and the crispy, cheesy goodness of pizza, then this Carbonara Pizza Recipe is going to be your new obsession. It’s like the best of both worlds combined into one irresistible dish, perfect for when you want something a little indulgent but still super comforting. I absolutely love how the runny egg yolk melds with the gooey cheese and salty bacon, creating this luscious sauce right on top of your perfectly baked pizza crust.

When I first tried this, I was hooked instantly — it’s such a fun twist on traditional pizza and makes for an impressive weekend dinner. Whether you’re hosting friends or craving a cozy night in, this Carbonara Pizza Recipe works beautifully anytime you want to treat yourself to something special but still quick enough to whip up after work. Trust me, once you’ve tasted it, you’ll want this recipe saved and ready to go for all your pizza nights.

Ingredients You’ll Need

The ingredients in this Carbonara Pizza Recipe come together beautifully — you’ll want gooey mozzarella, salty parmesan, and crispy bacon to nail that authentic carbonara vibe on a pizza. Plus, the egg in the center gives it that extra creamy richness without fuss.

• Bacon: Thick-cut works best for a chewy, crispy texture that really shines in the carbonara flavor.
• Store-bought pizza dough: Saves precious prep time; just make sure it’s fresh and pliable.
• Mozzarella cheese: Freshly shredded melts evenly and gives that classic pizza stretch.
• Parmesan cheese: Adds a nutty, sharp flavor to balance the richness.
• Egg: The star ingredient that makes this pizza so creamy and decadent once baked.
• Crushed red chili flakes (optional): For a spicy kick that pairs amazingly with the rich toppings.
• Garlic: Fresh grated garlic amps up the flavor in the chili oil drizzle.
• Extra-virgin olive oil: Used to make that flavorful chili oil for drizzling.
• Kosher salt and black pepper: Essential for seasoning and bringing all the flavors together.
• All-purpose flour: Keeps your pizza dough from sticking while you stretch and transfer it.

Variations

I love playing around with this Carbonara Pizza Recipe depending on what I have in my fridge or what flavor mood I’m in. Feel free to get creative — it’s a forgiving recipe that really lets you experiment.

• Vegetarian Version: Swap bacon for sautéed mushrooms or smoked eggplant for similar umami goodness.
• Extra Veggies: Try adding spinach or peas for a fresh pop of color and nutrition that still blends well with the creamy base.
• Different Cheeses: Using Pecorino Romano alongside or instead of Parmesan can give a sharper flavor kick.
• Spice Level Up: Add more chili flakes or a drizzle of hot honey instead of the chili oil for a sweet-spicy contrast.

How to Make Carbonara Pizza Recipe

Step 1: Prepare Your Chili Oil (Optional but Worth It!)

First, you can whip up a quick chili oil to drizzle on the pizza at the end. Combine crushed red chili flakes and grated garlic in a heatproof bowl. Heat extra-virgin olive oil over medium heat until hot but not smoking (about 2–3 minutes), then pour it over the chili and garlic. Give it a stir and set it aside to infuse while you prepare the rest. This little addition seriously amps up the flavor with minimal effort—definitely something I don’t skip when I want that extra zing.

Step 2: Preheat and Prepare Your Oven

Heat your oven to 500°F and place a baking sheet on the middle rack to get it super hot. This trick helps your pizza bottom crisp up perfectly. If you don’t preheat the baking sheet, the crust might turn out a bit soggy, and nobody wants that.

Step 3: Cook the Bacon

In a skillet over medium heat, cook the bacon pieces until they’re crispy but still a little bendy. This balance means they won’t turn brittle once baked on the pizza. Drain them on paper towels to remove excess grease, which helps keep your pizza from getting oily.

Step 4: Shape Your Pizza Dough

Roll or stretch your pizza dough into a 10 to 11-inch round shape on a well-floured surface or peel. Make sure it’s loose enough to slide onto your baking sheet without sticking—this step is key to an even bake and a gorgeous crust. I usually use a lot of flour and a quick peel shake test to confirm it’s ready.

Step 5: Add Cheeses and Bacon

Sprinkle an even layer of shredded mozzarella and grated parmesan over the dough, leaving the very center and a 1-inch border free. This open area is where you’ll crack the egg later so it cooks just right. Scatter the cooked bacon evenly on top — the savory crunch adds that essential carbonara flavor boost.

Step 6: Bake the Pizza

Carefully transfer your pizza onto the preheated baking sheet and bake for 9–10 minutes until the crust turns golden and the cheese melts beautifully. This timing gives you a bubbly, cheesy base ready for the egg.

Step 7: Crack in the Egg and Finish Baking

Once the cheese is melty, carefully crack an egg into the pizza’s center. You can crack it into a small bowl first and then gently pour it on for a smooth transfer. Pop the pizza back in the oven for 2–3 minutes until the egg white is just set but the yolk remains runny—this luscious yolk is what makes the pizza feel so indulgent and special.

Step 8: Season and Serve

Sprinkle the egg with salt and freshly ground black pepper, then drizzle your homemade chili oil all over if you made it earlier. Break into the yolk, letting that velvety sauce drip down into every cheesy bite. Grab a slice and get ready to enjoy—this is seriously pizza perfection.

How to Serve Carbonara Pizza Recipe

Garnishes

I love to add a fresh sprinkle of chopped parsley or basil leaves just before serving—it brightens up the richness perfectly. A little cracked black pepper on top can’t be missed either. Plus, if you made that chili oil, a drizzle of it over each slice adds a nicely balanced spicy finish.

Side Dishes

This carbonara pizza pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a simple arugula salad tossed with olive oil and parmesan shavings. Sometimes I make a quick garlic bread or serve with roasted veggies on the side for a heartier meal.

Creative Ways to Present

For date night or dinner parties, I like to slice the pizza into smaller appetizer-sized pieces and serve on a wooden board with extra chili oil and fresh herbs nearby for guests to add as they please. It’s an easy way to make the pizza feel special and interactive.

Make Ahead and Storage

Storing Leftovers

Leftover carbonara pizza keeps well in the fridge wrapped tightly or in an airtight container for up to 2 days. I usually cover it with foil and store it flat to avoid soggy crust or crushed toppings.

Freezing

I’ve frozen slices wrapped individually in plastic wrap and foil for up to a month. When it’s time to eat, just thaw in the fridge overnight — freezing is a great way to save leftovers without losing too much flavor or texture.

Reheating

To reheat, I recommend using a skillet or oven to maintain the crust’s crispness. Place slices in a hot skillet over medium heat for 3–5 minutes or bake at 375°F until warmed through. Avoid microwaving if you want to keep the texture just right.

FAQs

Final Thoughts

This Carbonara Pizza Recipe is one of those dishes that always feels a little fancy but is actually so easy to make—I keep it in my rotation for good reason. I love sharing it with friends because it’s a real conversation starter, and everyone asks for seconds. Next time you’re craving pizza but want to switch things up, give this a try. I promise, you’ll love breaking into that golden egg yolk and savoring every bite like it’s your new favorite comfort food.

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