Buzz
Photo: Jen CauseySpaghetti Carbonara is that comforting dish that instantly warms your soul, and this homemade pizza does just that. It captures the creamy, salty goodness of the pasta with the added joy of soft pizza dough and melted mozzarella. Crispy pancetta and tangy Pecorino top the pizza dough before baking, and once the crust rises and the cheese melts, eggs are cracked over the top (an essential ingredient!). Adding the eggs mid-bake keeps them from overcooking, ensuring a perfectly runny yolk on your carbonara pizza.
Take the pizza dough out of the fridge 1 to 2 hours before baking to ensure it reaches room temperature before stretching. If the dough feels resistant at any point, allow it to rest for 5 to 10 minutes before continuing the shaping process.
Ingredients Needed
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4 oz diced pancetta or thick-cut bacon, chopped
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1 lb fresh pizza dough, at room temperature
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All-purpose flour, for dusting the surface
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2 cups shredded whole-milk mozzarella cheese
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1/4 cup Pecorino Romano cheese, grated, with extra for topping
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1/4 tsp ground black pepper, with extra for topping
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1 large egg
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1 large egg yolk
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1 Tbsp chopped chives, for garnish
Instructions for Preparation
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Preheat the oven to 450°F with the rack in the lower third. Place the pancetta in a large skillet and cook over medium heat, stirring occasionally, until it turns golden and begins to crisp, about 6 minutes. Remove from heat and transfer to a paper towel-lined plate to drain.
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Gently stretch the dough into a 12-inch round on a floured surface, then transfer it to a lightly floured baking sheet. Sprinkle with mozzarella and Pecorino Romano, leaving a 3/4-inch border around the edges. Top with the crispy pancetta and sprinkle with black pepper.
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Bake the pizza until the crust is puffed but still pale, and the cheese is melted, about 8 minutes. While it bakes, place the egg and yolk in a small bowl or measuring cup (do not whisk).
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Carefully remove the pizza from the oven, then tip the eggs onto the center of the pizza. Use a fork to spread the egg whites over a larger area to help them cook evenly. Return the pizza to the oven and bake for about 5 minutes, until the whites are set and the yolks remain runny.
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Break the yolks with a spoon and drizzle them over the pizza. Top with chopped chives, more Pecorino Romano, and a few grinds of black pepper.
