Bacon, eggs and cheese usually found on pasta are baked on pizza dough for the ultimate carbonara pizza.
Let’s talk carbonara for a moment. While any carbonara recipe is traditionally made with pancetta, that delectable Italian meat can be a hard ingredient to find – or just an expensive one! What we do with something as flexible as pizza is substitute bacon for the pancetta and up the ante of how much we use while we’re at it. We also sub in bacon with our spaghetti carbonara recipe on the blog just like we do in this pizza version.
I also want to mention that the original recipe calls for Romano cheese, which is heaven in cheese form…but also kind of spendy, unless you buy it in bulk at Costco. Which we don’t. (Editor’s Note: Why not?!) So, we sub in grated parmesan cheese which has the same consistency and similar flavor, but is much more affordable! 
And you know what? You cannot go wrong with bacon and parmesan. Just saying!
Unless you’re a vegetarian. And if that’s the case, this recipe isn’t for you, but we’ve got a whole (huge!) meatless section on the blog, including pizza without any meat at all!
We’ve probably made this particular pizza recipe dozens of times – it’s not our own recipe, it’s a Rachael Ray, and hers always turn out fabulously. Go figure, carbonara happens to be her husband John’s favorite meal, too!
I don’t know what happened – I looked in the fridge one day, I had all of the ingredients on hand to make this pizza, and I’ve always got some of our homemade dough in the freezer, so it was meant to be – here it is for you, too!
I think one of the things I love about this pizza is the creamy white sauce which, unlike a traditional red pizza sauce, is made with ricotta – YUM! And then we’ve got the aforementioned parmesan cheese, a little provolone cheese (which makes the most perfect, silky strands of melted cheese), and then, of course – ALL THE BACON!!!
This is one of those meals that would also work well for any time of day! Yes, not only dinner, but how fun for breakfast or lunch? Have you ever had pizza for breakfast? It’s kind of one of the best things since sliced bread…you know, technically actually also being sliced bread…and stuff…
Click here for the recipe for homemade dough.
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Comfort Food: Carbonara Pizza
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Bacon, egg, and cheese pizza?
Yes, please!
Ingredients
- Cornmeal
- 1 lbs (454 g) pizza dough
- Extra-virgin olive oil
- 0.5 lbs (227 g) bacon
- 1 cups (237 ml) ricotta cheese
- 0.25 cups (60 ml) grated parmesan cheese
- 2 large egg yolks
- 1 clove garlic
- Black pepper
- 2 cups (473 ml) shredded provolone cheese
- 0.33 cups (80 ml) chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 450°F (232°C).
- Sprinkle cornmeal on a pizza pan or baking sheet.
- Place pizza dough on the pan; roll or stretch into a round or rectangular shape.
- Drizzle with extra-virgin olive oil and par-bake until puffed and golden, about 8 minutes.
- In a small skillet, heat extra-virgin olive oil over medium heat.
- Add chopped bacon and cook, stirring often, until crisp, about 5-7 minutes.
- Transfer bacon to a paper-towel lined plate and cool.
- In a medium bowl, combine ricotta, parmesan, egg yolk, garlic, pepper, and half the bacon.
- Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2 inch border.
- Top with shredded provolone and remaining bacon.
- Bake until golden and cooked through, about 12 minutes.
- Sprinkle with chopped parsley and cut into slices.
Notes
- For a richer flavor, use pancetta instead of bacon.
- To prevent a runny pizza, ensure the eggs are fully cooked before adding the provolone cheese. You can gently whisk the eggs before adding them to the ricotta mixture.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in a low oven or skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
Can I use a different cheese instead of grated parmesan?
Yes, you can experiment with other cheeses, but keep in mind that romano cheese is traditionally used in carbonara for its unique flavor. If you do substitute, aim for a cheese that melts well and has a similar texture.
How do I ensure the bacon gets crispy on the pizza?
To achieve crispy bacon, pre-cook it in a skillet until it reaches your desired level of crispness before adding it to the pizza. This way, it won’t become soggy during baking.
What type of pizza dough should I use for the carbonara pizza?
You can use store-bought pizza dough for convenience, or make your own from scratch if you prefer. Just make sure it’s rolled out to a thin, even layer for the best texture.
