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
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 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
