Carbonara Pizza

Super carb up your carbonara by serving it as a pizza. Lots of melty mozzarella, crisp bacon, salty Romano cheese and silky eggs are the star toppings. Bueno.

Carbonara Pizza

Ingredients:

4 oz diced pancetta or chopped thick-cut bacon
1 lb fresh pizza dough
Flour, for dusting
2 cups shredded whole-milk mozzarella cheese
1/4 cup Pecorino Romano cheese, grated, plus more for topping
1/4 tsp ground black pepper, plus more for topping
3 or 4 eggs
1 Tbs chopped chives or green onion, for topping

Directions:

1. Preheat oven to 450°F with a rack in lower third position.

2. Cook pancetta or bacon in a large skillet over medium heat until golden and starting to crisp, about 6 minutes. Remove from heat. Transfer pancetta to a paper towel lined plate to drain.

3. Stretch dough into a 12-inch round on a lightly floured work surface. Transfer to a lightly floured baking sheet or pizza stone.

4. Sprinkle dough evenly with mozzarella and Romano, leaving a 3/4-inch border around edges. Top with cooked pancetta and sprinkle with pepper.

5. Bake until crust is puffed but still pale and cheese is melted, about 8 minutes. Meanwhile, place egg and yolk in a small bowl or measuring cup (do not whisk).

6. Carefully remove pizza from oven and crack eggs onto the pizza. Using a fork to spread egg white over a larger area to help eggs cook evenly.

7. Return pizza to the oven and bake until whites are set and yolks are runny, about 5 minutes.

8. Break yolks with a spoon then top with chives, a sprinkling of Romano, and several grinds of pepper.

Recipe from Real Simple
Carbonara Pizza