Pizza Carbonara

Pizza Carbonara

While I was making this pizza I got a really annoying phone call. I was peeved, but then I thought about how good the pizza was going to be, and I got over it. Is that like, comfort eating? No, this pizza was just THAT GOOD. Haven’t enjoyed a meal this much, I dare say, all SUMMER!

I’ve cracked eggs onto pizza before though it’s always been a lunch/dinner type meal. I figured I could call it breakfast pizza but when I typed “breakfast pizza” into Google I realized my version needed an alternate title. What the internet produced was recipes using biscuit dough for crust and scrambled eggs for the topping. My version, which includes cheese, herbs, greens, smoky meat, and eggs is more in line with one of my favorite (though avoided for calorie reasons) pasta dishes – carbonara. Hence the title here.

This is an all in one meal – veggies, meat, cheese, bread. The crust is traditional (feel free to make your own version, buy fresh dough, or even use a boboli-type), and in essence it’s a “white” pizza (no tomato sauce). The olive oil/herb spread is a must to ensure that every single bite is a great one. If you follow this recipe as written, the eggs will be over-medium (mostly cooked through yolks). If you want very cooked yolks then put them on the pizza a bit earlier; if you want runnier yolks put them on around the 7 minute mark. Lastly, I highly recommend using organic eggs, especially a farmer’s market batch – the yolk is a beautiful orangey-yellow and it makes for a GORGEOUS end result. Trying not to be redundant but seriously, you have to try this.

Pizza Carbonara

Makes 1 16 in. Pizza

1 lb. pizza dough*

2 tbsp. olive oil

1/2 tsp. dried oregano

1/2 tsp. dried rosemary

1/2 tsp. salt

1/4 tsp. black pepper

1/2 c. grated mozzarella

1/2 c. grated cheddar

4 scallions, sliced (about 1/3 c.)

3-4 slices cooked turkey bacon, chopped

4 -5 eggs

3-4 c. fresh arugula


Juice from 1/2 a lemon

1 tbsp. olive oil

1/4 tsp. kosher salt

*The dough I made for this: 2 1/4 c. AP flour, 1 tsp. quick yeast, 1/2 tsp. kosher salt, 3/4 c. warm water – Whisk dries, add water to mixer with dough hook attached. Knead about 5 minutes with mixer – covered, oiled bowl for 2 hours.

1. Preheat oven to 475 and place pizza stone inside (can also be done on a baking sheet).

2. Roll out dough to 14 inch circle on parchment paper. In a small bowl, combine olive oil, oregano, rosemary, salt and pepper. Spread evenly over entire surface of dough.


3. Sprinkle about half of bacon, then top with cheeses.

4. Sprinkle rest of bacon and scallions.


5. Using a cutting board or pizza peel, transfer dough onto stone in oven. Set timer for 5 minutes.

6. Crack eggs, 1 at a time, into small bowl, keeping yolks intact. Open oven door and dump egg onto pizza. Continue with rest of eggs, making sure to place them evenly on surface of pizza.


7. Bake 8-10 more minutes or until egg whites are completely set and cheese is golden and bubbling. Remove from oven.


8. Meanwhile, toss arugula with dressing in a large mixing bowl. As soon as pizza comes out of the oven, spread dressed arugula over surface.


9. Slice and serve.


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