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Carbonara Pizza, My Latest Obsession

How to make carbonara pizza. Just as good as a pizzeria.

If someone told me to order carbonara pizza, I probably wouldn't have listened. Is it really possible to combine the perfection of Neapolitan pizza and the gluttony of Roman carbonara in a single dish? And yet, at Zio Provolone ’s (a good pizzeria far from Milan’s city center that’s frequented mostly by locals only), you’ll find just that – a carbonara pizza born from the imagination of a Neapolitan ‘ pizzaiolo’ (meaning ‘pizzamaker’ in Italian) who moved to Milan to set up his dream restaurant. As soon as I read the words carbonara pizza on the menu, the desire to try this combo of two great classics took over.

When the pizza arrives, it’s creamy, crunchy and fragrant with true pleasure in every bite. I eat one (out of decency), but I'd really like to order another one. So – how can we make it at home?

Carbonara pizza with Neapolitan dough

To eat a carbonara pizza that’s as good as the one at Zio Provolone’s, you’ll have to make the Neapolitan pizza dough from scratch. We’re talking about the world-renowned Neapolitan pizza dough that characteristically features a thin layer in the middle with a soft crust to squeeze between your fingers. This is the undeniably Neapolitan style of making pizza – without equal. Discover our tutorial below for the perfect Neapolitan pizza dough!

Making Carbonara pizza

Now that you've prepared the dough, it's time to think about toppings. For one pizza, you’ll need one mozzarella fiordilatte , an egg, 100 g guanciale (or bacon cut into thin slices), pepper, Parmigiano Reggiano and Pecorino Romano cheese.

Roll out the pizza dough and bake it in the upper part of the oven (set to broil) without toppings. After 6 minutes, top it with a beaten egg, the mozzarella fiordilatte, plenty of black pepper, guanciale and a sprinkling of grated Parmigiano Reggiano and Pecorino Romano cheese. Lower the oven rack to the middle and return the pizza to the oven. Remove once the edges are cooked and crunchy. Buon appetito!

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Carbonara Pizza

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Topped with crisp pieces of salt bacon, tender mushrooms, plenty of gooey cheese, and finished with a perfectly cooked egg (runny yolk is a must), Carbonara Pizza is the pizza recipe you didn’t know was missing from your life.

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Carbonara Pizza is…would it be too trite for me to call it heaven on a crust? Perhaps, but it is the truth.

Carbonara Pizza is heaven on a crust (creamy Ricotta Pizza and Burrata Pizza are also nirvana!), sprinkled with angel dust, and deserves its own theme music. It is THAT tasty.

The key toppings for this Carbonara Pizza are earthy mushrooms sautéed with a generous portion of garlic, melty cheese (two types), plenty of black pepper, crispy bacon, and most important of all, sunny, runny eggs.

If you’ve never experienced a pizza with an egg, I am begging you to try it (trying Brussels sprouts on this Brussels Sprouts Bacon Pizza is another experience you must try). 

When the yolk breaks, it transforms into a luscious sauce that blends with the cheese, and it makes the pizza that much more decadent (and truly special).

How to Make Carbonara Pizza

Made using your favorite homemade or store-bought pizza crust, a little bacon, eggs, and a whole lotta cheese, you’re just minutes away from enjoying this life-changing carbonara pizza phenomenon based on everyone’s favorite classic Italian pasta recipe (next up, I want to make a Chicken Alfredo Bake pizza).

The Ingredients

• Pizza Dough . For the Carbonara Pizza crust, I used my favorite foolproof homemade  Whole Wheat Pizza Dough . If you’ve never tried making pizza crust from scratch, this is an excellent starter recipe because it’s almost impossible to fail. For a shortcut, good-quality store-bought pizza crust works well too.
• Cheese . Two kinds. Melty gooey mozzarella for that signature pizza cheese pull and aged Parmesan for that classic cheesy carbonara flavor (similar to this Spaghetti Squash Carbonara ).
• Bacon . Adds a lovely salty bite that contrasts the richness of the melted cheese and soft-cooked eggs. Crisp pancetta could also be swapped here for more authentic carbonara flair.
• Mushrooms . While mushrooms are not typical of classic carbonara pasta, however, I love the earthy, woodsy flavor they lend this homemade carbonara pizza recipe (and these equally nontraditional Mushroom Quesadillas ).
• Garlic . Accent the sautéed mushrooms adding another layer of complex flavor to this simple, yet flavorful, pizza.
• Eggs . My one true carbonara pizza request is that you do not skip the egg, even if the idea of egg on a pizza weirds you out a little bit. I promise you, it is delicious.

While I prefer the egg yolks runny, you can also cook the eggs through, if that is your style. With fully-cooked eggs, the egg flavor will be more pronounced, so the final result will be more reminiscent of a breakfast pizza (or Breakfast Quesadilla ) versus the creamier carbonara, but it will still be absolutely magnificent.

• Black Pepper . For maximum carbonara flavor, don’t skimp on the pepper. There’s nothing quite like that sharp, robust black pepper flavor married with the creamy, runny sunny-side-up egg.
• Parsley . For just a pinch of added color and freshness. You could even go with torn basil or fresh oregano if preferred.

The Directions

• Prepare your crust according to the recipe (or grab your store-bought dough out from the fridge).
• Preheat your oven (use a pizza stone if you have one for that REAL pizzeria taste).
• Cook the bacon until crisp, then remove to a towel-lined plate to cool. 
• Discard all but 2 teaspoons of the bacon fat from the skillet, then add the mushrooms and saute until tender. Remove from heat.
• Roll and stretch the pizza dough to your desired size and thickness.
• Sprinkle the dough with the mozzarella, half of the Parmesan, bacon, and mushrooms.
• Make small wells in the center of the toppings and crack in the eggs 
• Sprinkle with the remaining Parmesan, then bake until the crust is golden, the cheese is melted and bubbly, and the eggs are almost (but not quite) cooked all the way through.
• Remove, let stand a few minutes, then sprinkle with black pepper and fresh parsley. ENJOY!

Recommended Tools to Make This Pizza

• Rimmed Baking Sheet . The most basic and accessible way to make pizza is likely already in your kitchen cabinets.
• Pizza Stone . For homemade pizza lovers, a pizza stone is worth the small investment for that restaurant-style crust color and texture.
• Parchment Paper . Ideal for transferring the pizza to and from the baking sheet or stone to the cutting board—I bake the pizza right on top of it.

Frequently Asked Questions

Yes! Preheating your pizza stone in your oven before transferring your pizza onto it is the trick to getting that perfectly crisp on the outside, soft and chewy on the inside pizza crust.

Due to the high temperature pizza is baked at, you may find that sometimes your cheese melts and starts to get bubbly before your crust is perfectly golden. If this happens, you may tent your pizza with a piece of foil (sprayed with cooking spray to prevent the cheese from sticking to it) to allow your crust to catch up to all those tantalizing toppings.

That always depends on appetite. My husband has been known to polish off a 12-inch pizza (and sometimes larger) on his own. However, if you’re serving this pizza with Arugula Salad as a side and Zucchini Fries as an appetizer, you could get away with serving 3-4 people with one 12-inch pizza.

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Ingredients    1x 2x 3x

• 1/2 recipe Whole Wheat Pizza Dough , 1 crust (or your favorite pizza dough recipe or store-bought dough—enough to yield one 11×14-inch pizza)
• 4 slices thick-cut bacon roughly diced
• 8 ounces sliced cremini baby bella mushrooms
• 2 cloves garlic minced (about 2 teaspoons)
• 1 1/2 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 11×14-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.

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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CalorieKing

How many calories in Kwik Trip Chicken Carbonara Traditional Crust Pizza

360 calories.

Nutrition Facts

Calorie burn time.

How long would it take to burn off 360 Calories of Kwik Trip Chicken Carbonara Traditional Crust Pizza?

100 minutes

Calorie Breakdown

Where do the calories in Kwik Trip Chicken Carbonara Traditional Crust Pizza come from?

• Popular Foods

Chicken Carbonara Pizza

Prep: 30 mins

Cook: 20 mins

Level: Easy

Serves: Updated

System: US Metric

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Description.

Cheesey and creamy pizza with chicken, mushrooms and bacon!

Ingredients

• 1 cup   Chopped Mushrooms
• ½ cups   Chopped Onion
• 1 cup   Bacon Pieces (cooked)
• 2 whole   Boneless Chicken Breasts
• 1 whole   Pizza Crust
• 2 cups   Alfredo Sauce
• Garlic Powder
• ½ cups   Grated Parmesan Cheese
• 8 ounces, weight   Shredded Mozzarella Cheese
• 2 Tablespoons   Olive Oil

Preparation

For the dough I used PW’s Basic Pizza Crust found here in Tasty Kitchen.

Preheat oven to 350ºF.

Chop mushrooms, onion and bacon and set aside.

Boil or bake the boneless chicken breast. When fully cooked, cut up into small pieces.

Roll out dough onto pizza pan and pour on 1 cup of alfredo sauce. Spread the sauce around and then sprinkle on the mushrooms, onion, bacon and chicken.

Add 1 more cup of alfredo sauce on top and oregano and garlic powder, along with parmesan cheese.

Finally, add the shredded mozzarella cheese. Lightly brush the edge of the pizza with olive oil.

Place in the oven for about 15 minutes. Depending on your oven you may need to leave it in longer. Once cheese has started to brown, it should be ready!

Cut and enjoy!

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AshliA on 12.18.2011

Super tasty. I halved the amount of alfredo and glad I did. I used a boboli crust and it is smaller, but was delicious. I also sautéed the onion in the bacon grease and that added an extra YUM to the pizza.

Jill on 7.18.2011

Really good. I added tomatoes to mine.

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Grilled Chicken Carbonara Pizza

Mama Mia!  This classic Italian dish has a new look and taste, on personal size pizzas topped with the delicious and infamous chicken carbonara!  

Ingredients

Carbonara sauce | serves 4.

• 2 tbsps Extra Virgin Olive Oil
• 2 tbsps All Purpose Flour
• 1 tbsp McCormick Culinary ® Garlic, Granulated
• 1 tsp McCormick Culinary ® Black Pepper, Whole , freshly ground
• 2 cups Heavy Cream
• 1 cup Parmigiano Reggiano Cheese, grated

Toppings | Serves 4

• 1 pound Chicken Breast
• 1 tbsp Mediterranean Seasoning Touch of Sea Salt
• 1 tsp Olive OIl, plus more for grilling
• 1 cup Bacon or Pancetta, diced
• 2 cups Baby Spinach
• 4 Eggs, large
• 1 cup Mozzarella Cheese
• McCormick Culinary ® Black Pepper, Whole , freshly ground, to taste

Pizza Crust | Serves 4

• 4 Pizza Dough Balls, traditional white, personal size
• 1/2 cup Extra Virgin Olive Oil

Carbonara Sauce:

• In a small saucepan, heat oil over medium heat. Add granulated garlic and cook until fragrant. Add flour, pepper, and salt. Cook until flour is slightly brown. Temper in heavy cream. Bring to a boil and reduce heat to low. Simmer until sauce begins to thicken. Remove from heat and stir in parmesan cheese until melted.
• Preheat oven to 350°F. In a small bowl, combine chicken with the Mediterranean Blend and 1 tsp oil. Place on parchment lined baking tray and bake until chicken reaches an internal temperature of 165°F. Allow to rest, then dice into 1/2" cubes. Set aside.
• In a medium skillet, saute bacon until crisp. Remove from pan, leaving fat in the pan. Place on a paper towel to drain. Replace skillet over medium heat and cook spinach until just wilted. Remove from pan.

PIzza Crust:

• Preheat grill to medium heat. Cover the reverse side of a half sheet tray with Olive Oil. Stretch pizza dough ball out to desired size. Slide dough off of sheet tray and on to grill, so that the oiled side is on the grill. Brush face up side of dough with additional oil. Grill until dough has grill marks and is beginning to crisp. Flip using tongs and a spatula. (Repeat 3 more times if making all 4 personal pizzas.)
• Spread 1/4 cup of carbonara sauce over the pizza crust. Top with 1/4 of cooked chicken, bacon, and spinach. Sprinkle with mozzarella. Cooked until cheese has melted.
• Meanwhile, heat a small skillet over medium high heat. Heat a small amount of oil until shimmering. Add one egg (for each personal pizza) and fry to sunny side up, or desired doneness.
• Remove pizza from grill and top with fried egg. Freshly grind McCormick Culinary Whole Black Peppercorns over entire pizza. Serve immediately.

Chef's Tip!

Looking for extra crunch?  Try our grilled chicken carbonara pizza using our whole grain pizza dough.

This recipe makes four personal size pizzas.

• Recipe type: Pizza and Flatbread
• Cuisine: Italian
• NUTRITION INFORMATION (per serving)
• Calories: 1560
• Sodium: 2470 mg
• Carbohydrates: 112 g
• Protein: 69 g

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Chicken Carbonara Traditional Crust Pizza

Brand: kwik trip, calorie burn time.

How long would it take to burn off 360 Calories of Kwik Trip Chicken Carbonara Traditional Crust Pizza?

Based on a 35 year old female who is 5'7" tall and weighs 144 lbs.

Calorie Macro Breakdown

Where do the calories in Kwik Trip Chicken Carbonara Traditional Crust Pizza come from?

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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Creamy chicken Carbonara

With golden pieces of chicken covered in a silky cream sauce, our family favourite chicken carbonara recipe is on the table in less than 30 minutes – making it ideal for dinner in a hurry.

We’re all across carbonara right? That classic pasta dish of crispy bacon, held together with an enigmatic sauce made of just egg and parmesan. Well here at taste we love playing around with a theme and decided to add tender pieces of chicken breast and a touch of cream to the recipe. The result? A new family favourite chicken carbonara recipe that’s easy to prepare yet special enough for a celebration dinner.

We love carbonara so much we have more than 70 variations of this classic Italian dish, from our ever popular carbonara quiche to a carbonara baked pumpkin . Check out our carbonara recipe collection here . 

Additional recipe notes by Alison Adams - Food Writer and Recipe Tester

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Ingredients (11)

• 500g Coles Brand Penne
• 1 tbsp Red Island Australian Extra Virgin Olive Oil
• 500g Coles RSPCA Approved Chicken Breast Fillets, cut into 2cm pieces
• 250g short-cut bacon rashers, sliced
• 2 garlic cloves, crushed
• 1 cup (250ml) Campbell's Real Stock Chicken
• 2 Coles Brand Australian Free Range Egg yolks
• 3/4 cup (185ml) thickened cream
• 1 tbsp Coles Cornflour
• 1/2 cup (40g) parmesan, finely grated
• 2 tbsp flat-leaf parsley, chopped
• Step 1 Cook the Coles Brand Penne 500g Coles Brand Penne in a saucepan of boiling water following packet directions. Drain.
• Step 2 Meanwhile, heat the Red Island Australian Extra Virgin Olive Oil 1 tbsp Red Island Australian Extra Virgin Olive Oil in a frying pan over medium heat. Add chicken 500g Coles RSPCA Approved Chicken Breast Fillets, cut into 2cm pieces and cook for 4 mins, turning, until golden and cooked through. Transfer to a plate. Add bacon 250g short-cut bacon rashers, sliced to the pan and cook, stirring, for 2 mins or until golden and starting to crisp.
• Step 3 Whisk garlic 2 garlic cloves, crushed , Campbell's Real Stock Chicken 1 cup (250ml) Campbell's Real Stock Chicken , egg yolks 2 Coles Brand Australian Free Range Egg yolks , cream 3/4 cup (185ml) thickened cream , cornflour 1 tbsp Coles Cornflour and half the parmesan 1/2 cup (40g) parmesan, finely grated in a bowl. Season. Return the chicken to the pan over low heat. Add the egg mixture and pasta. Cook, tossing, for 1-2 mins or until pasta is coated and the sauce thickens. Top with parsley 2 tbsp flat-leaf parsley, chopped and remaining parmesan.

The secret to our creamy chicken carbonara recipe

When making a traditional spaghetti carbonara, you run the risk of the eggs scrambling as you toss them though the cooked pasta. We prevent this by whisking in just one tablespoon of cornflour and a dash of cream, which stabilises the sauce. Rather than using whole eggs, We’ve gone for just yolks not only to enrich the sauce, but also act as a binder to help the sauce cling to the pasta.

Why is it called carbonara?

Carbonaro is the Italian word for charcoal seller and the dish may have been made as a hearty meal for coal miners or because the flecks of black pepper resemble little pieces of coal. 

Is chicken carbonara the same as chicken alfredo?

Where a carbonara sauce is made from bacon, egg, cheese and sometimes cream , an alfredo uses cream, butter and parmesan. 

Which pasta should I use for a creamy carbonara with chicken?

There are no hard and fast rules as to what pasta to serve with your creamy carbonara sauce. While a traditional carbonara is tossed with a long pasta like spaghetti or fettuccine, Because we have the added texture of the chicken, we’ve gone with penne as its tubular shape helps trap the chunkier pieces of the sauce. You could also use rigatoni, orecchiette or farfalle.

Can you make chicken carbonara with no egg?

Eggs are an important ingredient in a classic carbonara as it is the combination of the eggs, parmesan and a splash of the starchy pasta water that creates the sauce. If you have an egg allergy, but like the look of this recipe you could omit it and add a couple of more tablespoons of cream.

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Nutritional information, nutrition per serving.

Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.

* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.

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