Description
This Carbonara Pizza combines the creamy richness of a traditional carbonara with the crispy, cheesy delight of a homemade pizza. Topped with crispy bacon, mozzarella, Parmesan, and a perfectly baked runny egg in the center, this pizza brings gourmet flavors to your kitchen in under 40 minutes. Optional chili oil adds a spicy kick that enhances every bite.
Ingredients
Units
Scale
For Chili Oil (optional)
- 1 1/2 Tbsp. crushed red chili flakes
- 1 garlic clove, grated
- 1/2 cup extra-virgin olive oil
- 1/4 tsp. Kosher salt
For Pizza
- 3 slices thick-cut bacon, cut into 1/2” pieces
- 1 (9-oz) ball store-bought pizza dough
- All-purpose flour, for peel, pan, or cutting board
- 1 cup freshly shredded mozzarella
- 1/4 cup freshly grated parmesan
- 1 large egg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare chili oil (optional): Combine the crushed red chili flakes and grated garlic in a medium heatproof bowl. Heat the extra-virgin olive oil in a small pot over medium heat until hot but not smoking, about 2 to 3 minutes. Carefully pour the hot oil over the chili flake mixture, stir well, and set aside to infuse flavors.
- Preheat oven: Set your oven to 500°F (260°C) and place a baking sheet on the middle rack to heat as well. This ensures your pizza base crisps up beautifully.
- Cook bacon: In a large skillet over medium heat, cook the bacon pieces until they are mostly crisp but still slightly bendable. Remove the bacon and place on a paper towel-lined plate to drain excess fat.
- Prepare pizza dough: Stretch or roll your pizza dough into a 10 to 11-inch round. Transfer it onto a well-floured pizza peel, cutting board, or an upside-down baking sheet to prevent sticking. Make sure the dough moves freely for easy transfer.
- Add toppings: Evenly spread the shredded mozzarella and grated parmesan over the dough, leaving the very center free for an egg and a 1-inch border around the outer edge for the crust. Scatter the cooked bacon pieces over the cheese.
- Transfer pizza to oven: Carefully remove the hot baking sheet from the oven and quickly transfer the prepared pizza onto it.
- Initial bake: Bake the pizza for 9 to 10 minutes until the crust turns golden and the cheese is melted and bubbly.
- Add the egg: Carefully crack the egg directly into the center of the pizza (or crack it into a small bowl first and pour it onto the pizza). Return the pizza to the oven and bake for an additional 2 to 3 minutes, until the egg white is set but the yolk remains runny.
- Season and finish: Season the egg with kosher salt and freshly ground black pepper. Drizzle the prepared chili oil over the pizza if using. Break the egg yolk and spread it to add creamy richness to every slice before serving.
Notes
- Make sure to flour the peel or board well to prevent the dough from sticking when transferring to the hot baking sheet.
- The chili oil is optional but adds a delicious spicy kick to the pizza.
- For crispier bacon, cook it a little longer but avoid overcooking as it should remain slightly bendable initially.
- Use a pizza stone if available for an even better crust texture in place of a baking sheet.
- Adjust baking times slightly if using a thicker or thinner dough base.
Nutrition
- Serving Size: 1 slice (half pizza)
- Calories: 520
- Sugar: 2g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 210mg
