Happy happy day to you. And you know why it is a happy happy day? Because pizza. A slightly nontraditional pizza, yes, but delicious nonetheless.
This recipe has been living in my head for a while. I hadn’t sorted out exactly how I was going to put it together, but I knew I could make something special with an egg, bacon, and a little bit of cheese. Finally a few weeks back I put pen to paper and turned that idea into a recipe. Then that recipe turned into a really lovely dinner. In fact, my family liked it so much that I made it twice in one week.
The recipe is simple enough. It starts with a homemade dough for the flatbread (easy, I promise). Instead of a traditional red sauce, the crust is topped with a simple garlic and olive oil mix. Then you crack and egg on top, sprinkle some bacon and cheese, and bake. It is so delicious; the only down side is that it only makes two servings. Speaking of which, we saved one of the pizzas in the fridge for the next day and it heated up really well. I was worried the egg on top would be a little funny leftover, but that wasn’t the case.
A couple of notes on the nutritional information for this recipe — I use Great Value brand lower sodium bacon, which has 115 mg sodium per slice. For the cheese, I use Kraft mozzarella, which has 150 mg sodium per ounce. Make sure to check your labels, since these items can carry vary a lot in their sodium content.
Low Sodium Carbonara Pizza
SODIUM COUNT: 322 mg sodium per serving; 644 mg in the entire recipe
- 3/4 cup water (110°F -115°F)
- 1 tsp quick-rise yeast
- 2 Tbsp nonfat dry milk powder
- 2 cups all-purpose flour*
- 1-2 tsp olive oil
- 1 clove garlic (grated using a microplane or minced finely)
- 2 slices lower sodium bacon (115 mg sodium per slice or less)
- 2 large eggs
- 1.5 ounces grated mozzarella cheese 150 mg sodium per ounce or less
In a medium bowl, stir the yeast and powdered milk into the warm water. Add the flour, ½ cup at a time, mixing well after each addition. Once you have added enough flour to knead the dough (about 1 cup), place the dough on a floured surface and continue to work in the remaining flour.
Let the dough rise until doubled in size, about 1 hour. (Alternately, you may refrigerate the dough for up to three days at this point.)
Preheat the oven to 425°If you are using a baking stone, prepare the stone by preheating it with the oven. If you are using a baking sheet, there is no need to prep the sheet.
Topping and baking
While the dough is rising, cook the bacon in a skillet until crispy. Remove from the pan onto a paper towel-lined plate. When the bacon has cooled, crumble it into ¼” to ½” pieces. Set aside until ready to use.
When you are ready to shape the dough, lay a piece of parchment paper on a flat surface. Divide the dough in half. Shape one piece of dough into a disc and lay it on the parchment paper. Working from the center of the disc outward, flatten the dough until it is roughly ¼” thick (I use nonstick spray or a bit of olive oil to help as I spread the dough). If the dough keeps shrinking back in itself, let it rest for about five minutes and then continue to stretch the dough. Repeat with the second half of the dough. You will want to form a bit of a ridge around the edge of the dough (a crust) so that the egg won't slide off the edges of the crust.
Place the dough (along with the parchment paper) onto your prepared baking stone (or baking sheet).
Break an egg into the center of each crust. Sprinkle the cooked bacon and mozzarella evenly between the two pizzas. Bake in the preheated oven for about 12 mminutes or until the egg white has set and the crust is crispy.
Serve topped with red pepper flakes, if desired.
NUTRITIONAL INFORMATION – Yield: 2 servings
Sodium: 324.5 mg, Calories: 689.0, Total Fat: 18.7 g, Saturated Fat: 6.3 g, Cholesterol: 197.3 mg, Carbohydrates: 98.0 g, Fiber: 4.1 g, Sugar: 2.8 g, Protein: 28.5 g.
* Use enough flour to make a firm dough. For me that is 2 cups, but it may vary a bit based on your elevation, humidity, and the brand of flour you use. Add the flour a bit at a time until it is a dough that is firm and not too sticky.