Carbonara Pizza

The best pizza I’ve ever eaten was in a nondescript strip mall outside of Madison, Wisconsin. It’s squeezed between a tattoo parlor and a bank, and if you aren’t looking for it specifically, you’ll likely miss it entirely. While I’ve ordered at least eight different varieties from the restaurant’s menu, my absolute favorite is the Carbonara Pizza.

Carbonara Pizza – Garlic, crispy bacon, and creamy sunny-side up eggs. Everything you love about carbonara pasta, turned into a delicious homemade pizza! Recipe at wellplated.com | @wellplated

The pizza joint in question is Salvatore’s Tomato Pies. Even after moving an hour away to Milwaukee, Ben and I still drive there on occasion to relive the cheesy magic. The crust is perfection, the topping combinations are creative without being off-putting or strange, and all of the ingredients are sourced from local farms. Salvatore’s pizza is better than any I’ve eaten in any major city, including New York. The restaurant will even let your order each half of your pizza with a different topping combo so you can try a wider variety.

To maximize our pizza palooza, Ben and I always order two pizzas, each with two different topping combos. Three of our four topping selections will vary, with one very important exception: the Carbonara. I insist we order it every single time.

Carbonara Pizza is…would it be too trite for me to call it heaven on a crust? Perhaps, but it is the truth. Carbonara Pizza is heaven on a crust, sprinkled with angel dust, and deserves its own theme music. It is THAT tasty.

Carbonara Pizza with bacon, mushrooms, garlic, and a sunny side up egg. The bacon and yolk make this pizza absolutely irresistible! Recipe at wellplated.com | @wellplated

Since we don’t make the trip back to Salvatore’s nearly as often as we crave its pizza, I decided to come up with my own version of Carbonara Pizza to make at home. I’m excited to report that today’s copycat recipe is every bit as decadent and addictive as the original, no road trip required.

The key toppings for this Carbonara Pizza are earthy mushrooms sautéed with a generous portion of garlic, melty cheese (two types), black pepper, thick, crispy bacon, and most important of all, sunny, runny eggs.

If you’ve never experienced a pizza with an egg, I am begging you to try it. When the yolk breaks, it transforms into a luscious sauce that blends with the cheese, and it makes the pizza that much more decadent. The egg is the “it” factor that makes this Carbonara Pizza truly special.

Carbonara Pizza with bacon and yolk, garlic, black pepper, and mushrooms. All the best flavors of carbonara pasta, turned into a homemade pizza. Recipe at wellplated.com | @wellplated

In addition to their brilliant ingredient combinations, Salvatore’s pizzas are also exceptional for their ingredient quality. I followed the example at home by using locally made mozzarella and eggs from Phil’s Fresh Eggs, a family-owned company with which I partner to create monthly recipes. All of Phil’s hens are humanely raised, fed an all-vegetarian diet, and even live on the original family farm. You can see the difference in quality in the color of the yolks (just look at that bright, happy yellow!), and you can taste it too.

Carbonara Pizza – Crispy bacon, garlic, cream, and sunny side up eggs on a fluffy homemade pizza crust. Recipe at wellplated.com | @wellplated

For the Carbonara Pizza crust, I used my favorite foolproof Homemade Whole Wheat Pizza Crust. If you’ve never tried making pizza crust from scratch, this is an excellent starter recipe because it’s almost impossible to fail. For a shortcut, good-quality store-bought pizza crust works well too.

My one true Carbonara Pizza request is that you do not skip the egg, even if the idea of egg on a pizza weirds you out a little bit. I promise you, it is delicious. While I prefer the egg yolks runny, you can also cook the eggs through, if that is your style. The eggs’ flavor will be more pronounced, so the final result will be more reminiscent of a breakfast pizza versus the creamier carbonara, but it will still be absolutely magnificent.

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Carbonara Pizza

Carbonara Pizza—Garlic, crispy bacon, and creamy sunny-side-up eggs. Everything you love about carbonara pasta turned into a delicious homemade pizza!

Yield: One 11×14-inch pizza (12 small slices)

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 35 minutes

Ingredients:

  • 1/2 recipe (1 crust) Weeknight Whole Wheat Pizza Crust (or your favorite pizza dough recipe or store-bought dough—enough to yield one 11×14-inch pizza)
  • 4 slices thick-cut bacon, roughly diced
  • 8 ounces sliced cremini (baby bella) mushrooms
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 1/2 cups part-skim mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 3 large Phil’s Fresh Eggs
  • Freshly ground black pepper
  • Freshly chopped parsley, for serving

Directions:

  1. Prepare the pizza dough up until the point when you are ready to roll it out and bake (if making Weeknight Whole Wheat Pizza Crust, you can find the directions here.)
  2. Place a rack in the top-most position of your oven and preheat the oven to 500 degrees F (if using a pizza stone, preheat the stone also). If your oven does not heat this high, preheat to the highest possible setting.
  3. Heat a medium skillet over medium low. Once the skillet is hot, add the diced bacon and cook until crisp-tender and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel–lined plate and lightly pat dry. Discard all but 2 teaspoons of bacon fat from the skillet, then increase the heat to medium high. Add the mushrooms and cook until tender, about 6 minutes. Remove from the heat and set aside.
  4. On a lightly floured work surface, roll and stretch the dough into a 13-inch circle (if using a pizza stone or round pizza pan) or an 11×14-inch rectangle (if using a baking sheet). If using a pizza stone, for easy transfer, lift the dough onto a sheet of parchment paper set on the back of a baking sheet. (If using a baking sheet, line your pan with parchment paper and place the dough on that). Sprinkle the dough with the mozzarella, half of the Parmesan, and all of the bacon and mushrooms, leaving a 1-inch border around all sides. Make small wells in the center of the toppings for the eggs. One at a time, crack the eggs into a small bowl, then carefully pour into the wells. If using a pizza stone, carefully slide the pizza (paper and all) onto the stone.
  5. Bake the pizza on the top rack until the crust is golden, the cheese is melted and bubbly, and the eggs are almost (but not quite) cooked all the way through, about 8 minutes. Remove from the oven and let stand a few minutes. Sprinkle generously with black pepper, then top with fresh parsley. Enjoy immediately.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 piece (of 12)

  • Amount Per Serving:
  • Calories: 190 Calories
  • Total Fat: 9g
  • Saturated Fat: 4g
  • Cholesterol: 65mg
  • Sodium: 405mg
  • Carbohydrates: 17g
  • Fiber: 3g
  • Sugar: 1g
  • Protein: 12g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Phil’s Fresh Eggs. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you. To learn more about Phil’s, you can visit its company website and Facebook page.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

10 comments

  1. Thanks for the recipe! I just made pizza crust for the first time on Valentine’s Day, and do not think I will be going back to store bought – it’s much better. I am excited to give your wheat crust recipe a shot with these pizza toppings.

  2. Wow this pizza looks AMAZING!! I love it when breakfast foods intersect with my other favorite foods like pasta and pizza… but this one is a combination of all three! :D

  3. You’ve got me convinced to try this one, Erin.  Hopefully my husband will like it, too.  After our experience in Jackson Hole, WY, at Snake River Brewing, I’ll probably try any interesting, different pizza.  The one we had there had peaches, chorizo and BBQ sauce.  My husband wasn’t sure about it when we ordered it, but that is the one meal that had him exclaiming how wonderful it was.  He absolutely never does that.  I would probably make this a lunch pizza (lunch is the hardest meal for me to figure out).

  4. hey girl- this place sounds amazing! I just love pizza!

  5. Hi Erin! I’ve never commented your blog yet since I follow you for a while but couldn’t miss this post. Definitely! I come from the north east of France, close to Germany, Luxembourg and Belgium. In my place there is a recipe everybody knows (and love) called flammekueche. Please check it on Google.fr you will love. Definitely. :-)

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