If Italian carbonara bacon-and-eggs pasta sounds yummy, imagine how awesomely delicious this combo is on a pizza. The shatteringly crisp crust is a lovely contrast to the gooey cheese and runny egg yolks. Serve it with a lemony arugula salad and glass of Prosecco and life just doesn’t get any better.
Chef’s Note: Baking the pizza directly on parchment eliminates the worry of the dough sticking to the pizza peel.
- 4 slices thick-cut bacon
- Two 8-ounce balls pizza dough, room temperature
- Extra-virgin olive oil
- One 5.3-ounce package garlic-and-herb soft cheese (such as Boursin or Alouette)
- 8 ounces shredded mozzarella
- 4 large eggs
- Cracked pepper
1. Place a pizza stone in the bottom of the oven and preheat it to 500°, allowing 30 minutes for the stone to heat up.
2. In a medium skillet, cook the bacon until nearly crisp, about 6 minutes. Drain and break into large pieces.
3. Tear two 14-inch sheets of parchment paper. Working with one sheet and lump of dough at a time, lightly oil the paper and press or stretch the dough to a 12-inch round. Slide the paper onto a pizza peel or the back of a baking sheet. Top with half of the soft cheese, mozzarella and bacon and drizzle lightly with the olive oil. Slide the paper directly onto the stone and bake until lightly golden all over, about 6 minutes. Add 2 of the eggs and bake until the whites are set and the yolks are runny, 3 to 4 minutes longer. Slide onto a cutting board and season with pepper. Cut into wedges and serve hot. Repeat with the remaining dough, cheese, bacon and eggs.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.