Pizza Carbonara

People Magazine


16 oz store-bought pizza dough
8 oz fresh mozzarella, grated
1 cup heavy cream, reduced to 1/2 cup
1/4 cup grated Pecorino-Romano cheese
2 eggs
Black pepper
1/2 lb bacon slices, cut into 1/2" strips, cooked and drained
2 scallions, sliced

Preheat oven to 425.  Lightly brush a half-sheet pan (18x13 in) with olive oil.  Roll and/or stretch the dough into a large rectangle.  Place it on the prepared pan and pinch into the corners.  Sprinkle the mozzarella on top and drizzle with cream.  Top with Pecorino-Romano.  Bake for 8-10 minutes. 

Remove pizza from the oven and using the back of a spoon, make 2 shallow indentations.  Crack an egg into each one.  Bake for an additional 5 to 7 minutes.  Remove pizza from the oven and cool for 1 minute.  Just before serving, drag a knife through the yolks.  Season with black pepper; top with bacon and scallions.