Carbonara Pizza Appetizer
Transform your appetizer game with this irresistible Carbonara Pizza Appetizer, a fusion of classic Italian flavors and convenient finger food. This recipe takes all the creamy, savory goodness of traditional carbonara—think crispy bacon, rich Parmesan, and a velvety egg-based sauce—and layers it over a perfectly crisped pizza crust. With fresh parsley and a sprinkle of black pepper for a finishing touch, this crowd-pleaser is ideal for parties, game days, or anytime you want to wow your guests. Ready in just 35 minutes, this easy-to-make dish combines the indulgence of pasta carbonara with the shareable appeal of pizza, offering a delicious bite-sized treat that’s sure to be a hit.
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 0.5 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 2 large Egg yolks
- 2 cloves Garlic
- 6 slices Bacon
- 2 tablespoons Fresh parsley
- 1 teaspoon Black pepper
- 1 teaspoon Olive oil
- 0.25 cup Flour
Instructions
Preheat your oven to 475°F (245°C) and place a large baking sheet or pizza stone in the oven to heat while you prepare the recipe.
Lightly flour your work surface and roll out the pizza dough into a thin rectangle or circle, approximately 12 inches wide.
Place the rolled-out dough onto a sheet of parchment paper for easier handling and transfer later.
In a small saucepan over low heat, combine the heavy cream, grated Parmesan cheese, and minced garlic. Stir continuously until the cheese fully melts and the mixture thickens slightly, about 3-4 minutes. Remove from heat.
Whisk the egg yolks in a small bowl and temper them by slowly adding a few tablespoons of the warm cheese mixture while whisking. Once tempered, stir the egg yolks into the saucepan mixture. Set aside.
Heat a skillet over medium heat and cook the bacon until crispy. Remove the bacon, let it cool, and chop into small pieces.
Brush the pizza dough lightly with olive oil. Spread the carbonara sauce evenly over the surface, leaving a small border for the crust.
Sprinkle the chopped bacon over the sauce, followed by a generous crack of fresh black pepper.
Carefully transfer the pizza (including the parchment paper) to the preheated baking sheet or pizza stone. Bake for 10-12 minutes, until the crust is golden and crisp.
Remove the pizza from the oven and sprinkle finely chopped fresh parsley over the top.
Let the pizza cool slightly before slicing into appetizer-sized squares or wedges. Serve warm.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 1.2 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 829 mg | 64% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
