carbonara sourdough pizza

Carbonara Pizza Recipe

Carbonara pizza gets its name from the pasta dish that inspired it. It’s a great pie to add to your dinner menu, and it’s also the perfect pizza to make the next morning for breakfast if you happen to have leftover dough.

In fact, this pizza might look similar to breakfast pizzas you’ve had. However, the one thing that makes it different than most breakfast pizzas is that you don’t scramble the eggs and leave the yolks runny. The runny yolks and cheese give it a creaminess similar to the pasta dish, and they go great with the sourdough crust.

The original recipe is in Ken Forkish’s The Elements of Pizza; however, I modified the recipe and cooking method. This pizza is a personal favorite of my wife’s, and I am sure it will become a favorite of yours too.

Why Modify?

For me, I wanted more eggs than the original carbonara pizza recipe. I also really like using a blend of pecorino and parmesan, more than just pecorino. Lastly, I noticed that with all the cheese, eggs, pepper, and crust that the bacon got lost in the pizza, and I didn’t really even notice it was there. So, I took it out, and it basically tasted the same. So, I just left it out.

Lastly, I was having issues with getting the egg whites to cook to my preferred doneness. So, what I started doing was separating the yolks and adding the egg whites earlier. I’ve also given up trying to make this pizza in my Roccbox and only make it in my home oven.

That’s more than you probably needed to know. Now for the carbonara pizza recipe.

Carbonara Pizza Recipe

For this pizza, I like to use the same dough as my Neapolitan Pizza Recipe for Home Ovens. However, it would definitely work using a New York-style crust too. The only thing that would really change is the baking time. Once I have my New York-style dough recipe up, I’ll add baking instructions for that version, in case you want to try it.

Carbonara Pizza Recipe

Recipe by Matthew SullivanCourse: DinnerCuisine: ItalianDifficulty: Simple


Cooking time






  • One Neapolitan-style dough ball

  • 3 large eggs

  • 30 grams Pecorino Romano cheese

  • 30 gram Parmesan cheese

  • 60 grams fresh mozzarella

  • Lots of fresh ground pepper


  • Follow the first 12 steps on the Neapolitan Pizza Recipe for Home Ovens.
  • After stretching the dough and placing on parchment paper, spread the Pecorino, Parmesan, and mozzarella over the pizza, and then add fresh cracked peper to taste (I add a ton).
  • Slide pizza into the oven and bake for 2 minutes.
  • While the pizza is baking, crack eggs into a bowl and seperate the yolks into another bowl.
  • After 2 minutes of baking, carefully pour the egg whites evenly over the pizza and bake for another 3 minutes.
  • Add the yolks to the pizza and turn the oven to broil. Cook for 2 more minutes or until crust has desired doneness.
  • Remove pizza and place on cutting board. Break the yolk and spread across the pizza. Add more fresh pepper and cheese, and then cut and serve.


  • Like I said earlier, I took out the bacon but feel free to add cooked bacon back. If you want to add it, put it on the pizza with the cheese.
  • I’d love to see all the pies you make. If you post them on Instagram or Facebook, be sure to tag me. And if you ever have any questions, don’t hesitate to reach out.

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