Carbonara Pizza Recipe

Prep oven and dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and stretch or roll the pizza dough into a 12-inch round (or to desired thickness). Transfer to a parchment-lined pizza peel or baking sheet.

Garlic butter base

In a small microwave-safe bowl, warm the garlic butter until very soft (10–15 seconds) and stir to combine. Brush the garlic butter evenly over the shaped dough, leaving a 1/2-inch rim for the crust.

Alfredo sauce layer

Spoon the Alfredo sauce over the garlic-buttered dough and spread into an even thin layer using the back of a spoon, leaving the crust bare. Use the full 1 cup for a creamy base; reduce slightly if you prefer less sauce.

Distribute the grilled chicken and chopped bacon evenly over the Alfredo sauce so each slice will have a mix of both. If your chicken is cold, warm it briefly in a skillet with a teaspoon of olive oil to take the chill off and reheat flavors before topping.

Scatter the shredded pizza mozzarella evenly across the pizza, covering the toppings. Reserve about 2 tablespoons of grated Parmesan for finishing.

Egg yolk finish (optional)

If using egg yolks for a richer carbonara-like finish, whisk the 2 yolks with 1 tablespoon of warm Alfredo sauce until smooth. After the pizza is partially baked (see next section), spoon small dollops of the yolk mixture on top and quickly return to the oven for the final bake so yolks gently set without scrambling. This step is optional and for an authentic creamy finish.

Sprinkle the remaining grated Parmesan and Italian seasoning over the cheese, then season with salt and freshly ground black pepper. Drizzle 1 teaspoon olive oil over the top to help browning.

Slide the pizza (on the parchment) onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and cheese is bubbly and beginning to brown. If using the optional yolk finish, bake 7–8 minutes first, add the yolk mixture in small dollops, then bake an additional 2–4 minutes until yolks are just set.

Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle the reserved 2 tablespoons Parmesan and chopped parsley over the top. Grind additional black pepper to taste.

Slice into 6–8 pieces and serve hot.