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Make the egg cream by whisking together the Parmesan, eggs and a big sprinkle of black pepper until thick and foamy.
Heat the oil in a frying pan and add the pancetta. Cook over high heat until crunchy and fragrant, about 6 minutes.
Stretch the dough on a floured work surface to an 11-inch circle. Spoon the egg cream onto the center of the pizza and spread over the dough with a spoon. Evenly distribute the pancetta on top and sprinkle over the mozzarella.
Transfer the dough onto the pizza stone and bake until puffy, about 6 minutes, then turn on the broiler and broil until the crust takes on some color, 45 seconds.
Remove the pizza and top with a sprinkle of pecorino, more crushed black pepper and a swirl of olive oil.