Topped with crisp pieces of salt bacon, tender mushrooms, plenty of gooey cheese, and finished with a perfectly cooked egg (runny yolk is a must), Carbonara Pizza is the pizza recipe you didn’t know was missing from your life.
Carbonara Pizza is…would it be too trite for me to call it heaven on a crust? Perhaps, but it is the truth.
The key toppings for this Carbonara Pizza are earthy mushrooms sautéed with a generous portion of garlic, melty cheese (two types), plenty of black pepper, 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 (trying Brussels sprouts on this Brussels Sprouts Bacon Pizza is another experience you must try).
When the yolk breaks, it transforms into a luscious sauce that blends with the cheese, and it makes the pizza that much more decadent (and truly special).
How to Make Carbonara Pizza
Made using your favorite homemade or store-bought pizza crust, a little bacon, eggs, and a whole lotta cheese, you’re just minutes away from enjoying this life-changing carbonara pizza phenomenon based on everyone’s favorite classic Italian pasta recipe (next up, I want to make a Chicken Alfredo Bake pizza).
- Pizza Dough. For the Carbonara Pizza crust, I used my favorite foolproof homemade Whole Wheat Pizza Dough. 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.
- Cheese. Two kinds. Melty gooey mozzarella for that signature pizza cheese pull and aged Parmesan for that classic cheesy carbonara flavor (similar to this Spaghetti Squash Carbonara).
- Bacon. Adds a lovely salty bite that contrasts the richness of the melted cheese and soft-cooked eggs. Crisp pancetta could also be swapped here for more authentic carbonara flair.
- Mushrooms. While mushrooms are not typical of classic carbonara pasta, however, I love the earthy, woodsy flavor they lend this homemade carbonara pizza recipe (and these equally nontraditional Mushroom Quesadillas).
- Garlic. Accent the sautéed mushrooms adding another layer of complex flavor to this simple, yet flavorful, pizza.
- Eggs. 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. With fully-cooked eggs, the egg flavor will be more pronounced, so the final result will be more reminiscent of a breakfast pizza (or Breakfast Quesadilla) versus the creamier carbonara, but it will still be absolutely magnificent.
- Black Pepper. For maximum carbonara flavor, don’t skimp on the pepper. There’s nothing quite like that sharp, robust black pepper flavor married with the creamy, runny sunny-side-up egg.
- Parsley. For just a pinch of added color and freshness. You could even go with torn basil or fresh oregano if preferred.
- Prepare your crust according to the recipe (or grab your store-bought dough out from the fridge).
- Preheat your oven (use a pizza stone if you have one for that REAL pizzeria taste).
- Cook the bacon until crisp, then remove to a towel-lined plate to cool.
- Discard all but 2 teaspoons of the bacon fat from the skillet, then add the mushrooms and saute until tender. Remove from heat.
- Roll and stretch the pizza dough to your desired size and thickness.
- Sprinkle the dough with the mozzarella, half of the Parmesan, bacon, and mushrooms.
- Make small wells in the center of the toppings and crack in the eggs
- Sprinkle with the remaining Parmesan, then bake until the crust is golden, the cheese is melted and bubbly, and the eggs are almost (but not quite) cooked all the way through.
- Remove, let stand a few minutes, then sprinkle with black pepper and fresh parsley. ENJOY!
Recommended Tools to Make This Pizza
- Rimmed Baking Sheet. The most basic and accessible way to make pizza is likely already in your kitchen cabinets.
- Pizza Stone. For homemade pizza lovers, a pizza stone is worth the small investment for that restaurant-style crust color and texture.
- Parchment Paper. Ideal for transferring the pizza to and from the baking sheet or stone to the cutting board—I bake the pizza right on top of it.
Frequently Asked Questions
Yes! Preheating your pizza stone in your oven before transferring your pizza onto it is the trick to getting that perfectly crisp on the outside, soft and chewy on the inside pizza crust.
Due to the high temperature pizza is baked at, you may find that sometimes your cheese melts and starts to get bubbly before your crust is perfectly golden. If this happens, you may tent your pizza with a piece of foil (sprayed with cooking spray to prevent the cheese from sticking to it) to allow your crust to catch up to all those tantalizing toppings.
That always depends on appetite. My husband has been known to polish off a 12-inch pizza (and sometimes larger) on his own. However, if you’re serving this pizza with Arugula Salad as a side and Zucchini Fries as an appetizer, you could get away with serving 3-4 people with one 12-inch pizza.
- 1/2 recipe Whole Wheat Pizza Dough, 1 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 divided
- 3 large eggs
- Freshly ground black pepper
- Freshly chopped parsley for serving
- Prepare the pizza dough up until the point when you are ready to roll it out and bake (here are the directions for my Whole Wheat Pizza Crust).
- 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.
- 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.
- 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).
- Top 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.
- Sprinkle with the remaining Parmesan. If using a pizza stone, carefully slide the pizza (paper and all) onto the stone.
- 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.
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