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Carbonara Pizza
With crispy bacon, sunny-side-up eggs, and plenty of cheese, carbonara pizza is everything you love about carbonara pasta, in pizza form.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 1 11×14-inch pizza (12 small slices)
Calories: 211 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- ½ recipe Whole Wheat Pizza Dough, 1 crust (or your favorite pizza dough recipe or store-bought dough—enough to yield one 11x14-inch pizza)
- 4 slices thick-cut bacon roughly diced
- 8 ounces sliced cremini baby bella mushrooms
- 2 cloves garlic minced (about 2 teaspoons)
- 1 ½ cups part-skim mozzarella cheese
- 1 cup freshly grated Parmesan cheese divided
- 3 large eggs
- freshly ground black pepper
- freshly chopped parsley for serving
Instructions
- 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 11x14-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.
Cup of Yum
Nutrition Information
Serving
1piece (of 12)
Calories
211kcal
(11%)
Carbohydrates
16g
(5%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
65mg
(22%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
203IU
(4%)
Vitamin C
1mg
(1%)
Calcium
213mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 111×14-inch pizza (12 small slices)
Amount Per Serving
Calories 211
% Daily Value*
| Serving | 1piece (of 12) | |
| Calories | 211kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 213mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.