We really like this Rachael Ray recipe. (I love pretty much anything with “carbonara” in the name.)
1 lb pizza dough, at room temperature (Trader Joe’s has great pizza dough, including whole wheat)
olive oil for drizzling
1/4 lb pancetta, chopped
1 cup ricotta cheese
1/4 cup pecorino romano cheese
2 large egg yolks, beaten
1 clove garlic, grated
1 1/2 to 2 cups shredded provolone cheese
1/3 cup chopped flat-leaf parsley (a generous handful)
1. Heat oven to 450. Sprinkle a little cornmeal on a pizza pan or baking sheet. Place the pizza dough on the pan and stretch into a large round or rectangle. Drizzle the dough with olive oil and partially bake until puffed and golden, about 8 minutes.
2. In a small skillet, heat a drizzle of olive oil over medium heat. Add the pancetta and cook, stirring often, until crisp, 5 minutes. Transfer to a bowl and let cool. Add the ricotta, pecorino romano, egg yolks and garlic to the pancetta; season with pepper and stir to combine.
3. Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2″ border all around. Top with the provolone. Bake until the crust and topping are golden and cooked through, about 12 minutes. Scatter the parsley on top and cut into wedges.