This white pizza borrows all the best parts from spaghetti Carbonara with an extra dose of cheese to boot.
This recipe was developed by Nicole Hopper.
Place pancetta in a large skillet.
Photo:Jen Causey
Cook over medium, stirring occasionally, until golden and starting to crisp, about 6 minutes.
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.
