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Carbonara Pizza


For the Crust:

1 bag of Cup4Cup Pizza Crust Mix

1 cup warm water

1 egg

Olive oil

Kosher salt

For Topping One Pizza Crust:

1/2 cup green garlic béchamel, *See Chef’s Note

1/2 cup pancetta, diced

1/2 cup spring onions, cut in half

1 cup Fontina cheese, shredded

1 tablespoon fresh oregano leaves

1 teaspoon fresh thyme leaves

3 large eggs (optional)

1/2 cup fresh arugula

Kosher salt and pepper, to taste


1. Follow steps 1 through 7 on the back of pizza package to form the dough and prebake the crust.

2. Cook the pancetta in a small sauté pan over medium-heat until the fat has rendered and it is crispy. Remove pancetta from the pan and place onto a plate lined with paper towels; set aside. Retain the rendered fat in the pan.

3. In the same pan, over medium-high heat, add the spring onions to the pan. Cook the onions until lightly golden in color, about 5-8 minutes, stirring occasionally. Season with salt. Remove from the pan and set aside.

4. Top the prebaked crust with the béchamel sauce, using the back of a spoon to spread the sauce evenly over the crust.

5. Next, top the crust evenly with the shredded Fontina, cooked pancetta, sautéed onions, oregano leaves and thyme leaves. Crack the 3 eggs onto the pizza. Sprinkle with salt and pepper, to taste.

6. Transfer pizza to a pizza stone or place directly on the oven rack and cook. For runny yolks, cook until the cheese is melted and egg whites are cooked through. If you prefer well-done yolks, cook until the yolks are hard to the touch.

7. Remove from the oven and sprinkle fresh arugula over the top.

8. Slice and enjoy!