Carbonara Pizza
Serves 3 | Prep time: 30 mins | Bake time: 30-35 mins | Cool & frost time: 1 hr
One of my personal favorite pasta dishes, now in pizza form! This has all the delicious flavor of a classic carbonara on an amazing pizza dough base. Hope you enjoy - perfect for breakfast, lunch or dinner!
Ingredients:
1 ball pizza dough (~12–14” round - I use this Bobby Flay recipe to make my pizza dough from scratch!)
¾ cup shredded mozzarella
⅓ cup Pecorino Romano or Parmesan, finely grated
2 egg yolks (for sauce)
⅓ cup heavy cream
2 whole eggs (for topping mid-bake)
½ cup chopped pancetta
Fresh cracked black pepper
Olive oil
Optional: extra Pecorino or herbs (parsley, chives)
Instructions:
Preheat oven to 475–500° with a pizza stone or steel inside if you have one.
Add pancetta to a cold pan and turn heat to medium. Cook for 3–4 minutes, stirring often, until it’s just starting to render but still soft and pink in spots. Drain on a paper towel.
In a bowl, whisk together egg yolks, heavy cream, Pecorino and lots of black pepper.
Shape your dough on parchment.
Lightly brush crust edges with olive oil. Spread your sauce over the center. Sprinkle mozzarella evenly. Scatter pancetta over the top, and dust with some more pecorino.
Parbake (no eggs yet!) for 5–6 minutes, until crust is puffing and cheese is just starting to melt.
Remove from oven, and crack 2 whole eggs on top.
Bake again for 4–6 more minutes, or until the whites are just set and yolks are jiggly.
To finish: crack more pepper on top, grate some extra Pecorino, add a sprinkle of herbs and a drizzle of olive oil. Serve and enjoy!