ACTIVE TIME 25 MINUTES | TOTAL TIME 30 MINUTES | SERVES 4
✓ Quick Cooking
4 oz. diced pancetta or chopped thick-cut bacon
1 lb. fresh pizza dough, at room temperature
All-purpose flour, for dusting
2 cups shredded whole-milk mozzarella cheese
1 oz. Pecorino Romano cheese, grated (about 1/4 cup), plus more for topping
1/4 tsp. freshly ground black pepper, plus more for topping
1 large egg
1 large egg yolk
Chopped fresh chives, for topping
PREHEAT oven to 450°F with a rack in lower third position. Place pancetta in a large skillet. Cook over medium, stirring occasionally, until golden and starting to crisp, about 6 minutes. Remove from heat. Transfer pancetta to a paper-towel-lined plate to drain.
GENTLY stretch dough into a 12-inch round on a lightly floured work surface. Transfer to a lightly floured baking sheet. Sprinkle evenly with mozzarella and Pecorino Romano, leaving a 3/4-inch border around edges. Top with cooked pancetta and sprinkle with pepper.
BAKE until crust is puffed but still pale and cheese is melted, about 8 minutes. Meanwhile, place egg and yolk in a small bowl or measuring cup (do not whisk).
CAREFULLY pull rack with pizza out from oven and tip eggs onto center of pizza. Using a fork, carefully spread egg white over a larger area to help eggs cook evenly. Return to oven and bake until whites are set and yolks are runny, about 5 minutes.
BREAK yolks with a spoon and drizzle all over pizza, if desired. Top with chives, Pecorino Romano, and several grinds of pepper.
PER SERVING: 583 Calories, 31g Fat (15g Saturated), 165mg Cholesterol, 2g Fiber, 28g Protein, 51g Carbs, 1,348mg Sodium, 0g Added Sugar