One of the things my husband, Chris, and I like to cook together at home is pizza (recipe here and here). It’s quick and easy to make and allows us to customize and be creative with the toppings. When we have time, we like to make our own pizza dough, but when we’re on-the-go, like this weekend, pre-made dough from Trader Joe’s or Whole Foods does the trick just fine. Just roll the dough and add toppings and it’s ready to go in the oven.
This pizza is a riff on the classic Pasta Carbonara, which is typically made with eggs, cheese, bacon, and black pepper. It does not contain tomato sauce, or any kind of sauce, for that matter. What it does have are 3 kinds of cheeses, Italian salami, a couple of eggs, and a sprinkling of torn basil leaves. Then, it is finished with a drizzle of extra virgin olive oil and freshly ground black pepper.
We have different methods of eating this pizza. Chris likes to cut pieces of pizza and dip it in the egg yolk. On the other hand, I like to break the yolk and spread it all over the pizza. No matter how we eat it, we both agree that the eggs really makes this pizza so delicious. It’s why this pizza is one of our favorites!
Yields 1 12-inch pizza
Pizza dough, either homemade or store bought
4 slices provolone cheese, or to taste
2 to 4 eggs
8 ounces mozzarella cheese, or to taste, cut into 1-inch slices
4 ounces bacon or pancetta, or to taste, cut in 1-inch slices (I used sopressata, Italian salami, which was what I had on hand.)
extra-virgin olive oil, as needed
basil leaves, roughly chopped, to taste
1/3 cup grated parmesan cheese, or to taste
Heat oven to 450 degrees F. Place a pizza stone or inverted baking sheet in the middle of the oven to preheat.
On a lightly floured surface, roll out the dough to a 12-inch round and transfer to a lightly floured pizza peel. Arrange slices of provolone on the dough, leaving a 1/2-inch border around. Break eggs and arrange on top of provolone. Distribute slices of mozzarella and bacon evenly over the dough. Drizzle with extra-virgin olive oil, add freshly ground black pepper, and scatter basil leaves all over. Sprinkle the grated parmesan cheese.
Place dough on the pizza stone in the oven. Bake until dough is golden brown, cheese is bubbly, and eggs are set over easy, approximately 8-10 minutes.
© Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.
Yolk breaker here too! This looks great, Daisy.
Thanks, Jeff! I think the broken egg yolks make this pizza! Also, thanks for visiting my blog.
I just stumbled upon your blog and so glad I did! This pizza looks great. I am a huge spaghetti carbonara fan so I think I’ll have to give this a try! You have a very fine blog here.
Thanks so much and welcome! I checked out your blog and it is wonderful. I just followed you as well. I am looking forward to sharing with you and learning from you.
thank you Daisy!
Beautiful. I love white pizzas, and love the thought of this rich topping.
I love the sound of pizza carbonara, this looks so delicious!
Thanks, Rosie! It’s nice to change it up every once in a while, and a pizza with no tomato sauce is a welcome change.
Oh, yum. I’ve been thinking for a while about making an egg pizza, and I love the carbonara idea. I may steal this soon!
Zoe, I think you and I feel the same way about runny egg yolks! Yum!!
I’d definitely break the yolk – the only way. Fantastic idea, Daisy!