If you love the creamy indulgence of classic Italian carbonara but also crave something a little unexpected, this Carbonara Pizza Recipe is an absolute game-changer. Imagine crispy bacon, gooey mozzarella, and a perfectly runny egg on a golden pizza crust—it’s like the best parts of carbonara pasta crashed a pizza party, and honestly, I couldn’t be happier about it. This recipe works wonderfully when you want a cozy night in or need to wow guests with a pizza that’s anything but ordinary.
What makes this Carbonara Pizza Recipe special is that it marries familiar comfort food flavors with the fun, casual vibe of pizza night. When I first tried it, I was surprised by how the egg adds that luscious texture that keeps every bite silky and satisfying, just like real carbonara sauce. Plus, throwing in a little homemade chili oil—totally optional, but so worth it—gives it a subtle heat that wakes up your taste buds. Trust me, once you try this, pizza night will never be the same.
Why You’ll Love This Recipe
- Unique Flavor Twist: Combines traditional carbonara ingredients on a pizza base for a deliciously novel meal.
- Easy to Make at Home: Uses store-bought dough and simple pantry staples—no fancy techniques needed.
- Perfect Runny Egg: Adds a creamy texture that mimics authentic carbonara sauce, making every bite irresistible.
- Customizable Heat: Optional chili oil lets you dial up the spice just how you like it.
Ingredients You’ll Need
Each ingredient in this Carbonara Pizza Recipe plays a role in creating layers of flavor—from salty bacon to creamy cheeses and that all-important egg. When shopping, grab good-quality bacon and fresh cheese to get the best results.
- Crushed red chili flakes: For that optional spicy kick in your chili oil; fresh flakes pack more punch.
- Garlic clove: Adds aroma and depth to the chili oil; freshly grated works best.
- Extra-virgin olive oil: The base for your chili oil, use a fruity one for better flavor.
- Kosher salt: Enhances all the flavors without overpowering.
- Thick-cut bacon: Gives smoky, crispy goodness; thick slices hold texture well on the pizza.
- Store-bought pizza dough: Saves time and makes this recipe approachable for any home cook.
- All-purpose flour: Prevents dough from sticking on your peel, board, or pan.
- Mozzarella cheese: Melts beautifully for that classic cheesy pizza experience.
- Parmesan cheese: Adds a sharp, nutty contrast to the mild mozzarella.
- Large egg: Central to mimicking carbonara sauce with that luscious yolk.
- Freshly ground black pepper: Essential for that peppery note that carbonara is known for.
Variations
I love playing around with this Carbonara Pizza Recipe depending on the mood or what I have on hand, and you should too! Feel free to swap cheeses or add extra toppings to make it your own.
- Vegetarian Version: Skip the bacon and add sautéed mushrooms or caramelized onions for a savory twist I tried when hosting vegetarians—and it was a hit!
- Spicy Boost: Increase the chili flakes in the oil or sprinkle some crushed red pepper flakes on top for those who prefer more heat.
- Herb Infusion: Fresh herbs like basil or parsley sprinkled on after baking adds a fresh layer of flavor that’s especially nice in spring and summer.
- Gluten-Free: Use a gluten-free pizza dough base if you want to make this recipe allergy-friendly without sacrificing taste.
How to Make Carbonara Pizza Recipe
Step 1: Make the Chili Oil (Optional but Worth It!)
Start by mixing your crushed red chili flakes and grated garlic in a heatproof bowl. Warm the olive oil in a small pot over medium heat until it’s hot but not smoking—around 2 to 3 minutes—and pour it gently over the chili and garlic. Stir it up and set it aside while you prep the rest. This oil adds a warm, spicy depth I discovered by accident, and once I tried it, I never made carbonara pizza without it.
Step 2: Preheat Your Oven
Set your oven to a blistering 500°F and pop a baking sheet onto the middle rack. I learned the hard way that getting the baking sheet hot enough before the pizza hits it makes a serious difference for that crispy crust you want, so don’t skip this step.
Step 3: Cook the Bacon Just Right
In a large skillet over medium heat, cook your bacon until it’s mostly crisp but still has a bit of bend—think chewy but cooked. That texture works best on the pizza and prevents it from becoming too hard after baking. Drain the bacon on paper towels to remove excess fat.
Step 4: Stretch Your Dough
Roll or stretch your dough gently into a 10 to 11-inch round. Place it on a well-floured pizza peel, cutting board, or an upside-down baking sheet—whatever you use to transfer it to the oven. Make sure the dough isn’t sticking anywhere so it slides onto the hot baking sheet easily, or you’ll have a bit of a mess on your hands (I speak from experience here!).
Step 5: Add Your Cheese and Bacon
Layer your mozzarella and parmesan evenly, but leave a clear space in the center for the egg and about a 1-inch border around the edge for the crust. Scatter the cooked bacon over the cheese. This careful spacing helps prevent the egg from sliding off, which can be a bit tricky if you’re new to this recipe.
Step 6: Bake and Add the Egg
Carefully transfer your pizza onto the hot baking sheet and bake for about 9 to 10 minutes, until the crust is golden and the cheese is melting beautifully. Then, remove the pizza and crack a large egg right into the center (or pour it in from a small bowl if that feels safer). Pop it back in the oven for another 2 to 3 minutes until the egg white sets but the yolk remains runny. This part is what everyone waits for—the molten yolk is the pièce de résistance!
Step 7: Finish and Serve
Season the egg with salt and freshly ground black pepper, then drizzle with your homemade chili oil if you’re using it. When you break into that yolk and let it drizzle over all the cheesy, bacon-laden slices—oh man, that’s pure magic. Grab a slice, dig in, and enjoy the creamy goodness that only this Carbonara Pizza Recipe delivers.
Pro Tips for Making Carbonara Pizza Recipe
- Keep the Dough Moving: Dust your peel and board generously with flour to prevent sticking and keep the dough sliding right onto the hot pan.
- Bacon Texture Balance: Cook bacon until crisp but not rock hard, so it stays pleasantly chewy after baking on the pizza.
- Egg Timing: Don’t leave the pizza too long before adding the egg—the cheese and crust should be hot to help set the egg white quickly while keeping yolk runny.
- Use Freshly Ground Pepper: It makes a huge difference in flavor; the black peppery bite defines the carbonara taste.
How to Serve Carbonara Pizza Recipe
Garnishes
I like to sprinkle a little extra parmesan or fresh cracked pepper on top just before serving for that perfect finishing touch. Sometimes, I add a few fresh basil leaves or chopped parsley to brighten things up. And if you’re a chili lover, a little more of that chili oil drizzle is incredible.
Side Dishes
This pizza pairs wonderfully with a crisp green salad to balance the richness—arugula with lemon vinaigrette is my go-to. Roasted or grilled vegetables also complement the flavors nicely, and for a heartier meal, some garlicky sautéed mushrooms on the side make a great companion.
Creative Ways to Present
For a fun dinner party, I’ve made several small carbonara pizzas instead of one big one, so everyone gets their own personal pie. You can also serve slices on rustic wooden boards with ramekins of chili oil for dipping. For brunch, pair the pizza with a mimosa and enjoy the perfect weekend vibe.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover pizza in an airtight container in the fridge for up to 2 days. The egg yolk changes texture over time, so it’s best eaten fresh, but the pizza still tastes great reheated.
Freezing
Since this pizza has an egg topping, I don’t recommend freezing the whole pie after baking. However, you can freeze the cooked dough or uncooked bacon separately to save prep time next round.
Reheating
To reheat, I prefer using a skillet over medium heat to revive the crust’s crispness while warming the toppings gently—microwaving tends to make it soggy. A few minutes with a lid on works perfectly.
FAQs
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Can I use homemade pizza dough for this Carbonara Pizza Recipe?
Absolutely! Homemade dough works wonderfully and adds a special touch, but store-bought dough is a great shortcut that still yields delicious results.
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What if I don’t like runny eggs?
No worries! You can bake the pizza a little longer after adding the egg until the yolk reaches your preferred firmness—just keep an eye on it so it doesn’t overcook.
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Is the chili oil necessary?
Not at all—it’s optional but adds a lovely spicy warmth. You can skip it or use store-bought chili oil for convenience.
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How do I transport the pizza to the oven without it sticking?
Make sure to dust your peel or board generously with flour and gently shake the dough a bit before transferring to ensure it slides easily off onto the hot baking sheet.
Final Thoughts
This Carbonara Pizza Recipe is one of those rare meals that feels both comforting and impressive, the kind you’re excited to share with friends or savor on your own after a long day. I love how it elevates simple ingredients into something special without a fuss. Give it a go—you’ll soon find it becoming a favored staple in your pizza rotation, just like it did in mine!
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Carbonara Pizza Recipe
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 2 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Description
This Carbonara Pizza is a luscious twist on the classic Italian pasta, combining crispy bacon, creamy cheeses, and a perfectly baked egg on a golden, chewy pizza crust. Finished with an optional spicy chili oil drizzle, this recipe brings rich and vibrant flavors together for a comforting and gourmet homemade pizza experience.
Ingredients
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 crushed red chili flakes and grated garlic in a medium heatproof bowl. Heat extra-virgin olive oil in a small pot over medium heat until hot but not smoking, about 2 to 3 minutes. Pour the hot oil over the chili flake and garlic mixture, stir well, and set aside to infuse flavor.
- Preheat oven: Set your oven to 500°F (260°C) and place a baking sheet on the middle rack to heat up, creating a hot surface ideal for baking the pizza crust.
- Cook bacon: In a large skillet over medium heat, cook the bacon pieces until they are mostly crisp but still slightly bendable, about 5 to 7 minutes. Remove the bacon and drain on a paper towel-lined plate to remove excess grease.
- Shape dough: Lightly flour your pizza peel, cutting board, or an upside-down baking sheet. Stretch or roll the pizza dough into a 10 to 11-inch round, ensuring it moves freely and does not stick to the surface as this will help with transferring it to the hot baking sheet.
- Add toppings: Evenly spread shredded mozzarella and grated parmesan over the dough, leaving the very center free to make room for the egg and a 1-inch border around the edge for the crust. Scatter cooked bacon pieces evenly on top of the cheese layer.
- Transfer and bake: Carefully remove the hot baking sheet from the oven and slide the prepared pizza onto it. Bake in the oven for 9 to 10 minutes until the crust is golden and the cheese is melted and bubbly.
- Add egg and finish baking: Carefully crack the egg into the pizza’s center, or crack it into a small bowl first and pour it on the pizza, to control placement. Return 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 serve: Season the egg with kosher salt and freshly ground black pepper. Drizzle the optional chili oil over the pizza, breaking the yolk to let it drizzle over the toppings, and serve immediately for optimal flavor and texture.
Notes
- The chili oil is optional but adds a lovely spicy note that complements the richness of the pizza.
- Using a preheated baking sheet helps achieve a crispy pizza crust similar to a pizza stone.
- If you prefer a fully cooked yolk, bake the pizza a bit longer after adding the egg.
- Freshly shredded mozzarella melts better than pre-shredded varieties that contain anti-caking agents.
- Allow the dough to come to room temperature before shaping for easier handling and better rise.
- Adjust seasoning and toppings according to your taste preferences.
Nutrition
- Serving Size: 1/2 pizza
- Calories: 480
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 205 mg
