7oz your favorite pizza dough
3-4 oz grated provolone
1.5 T coarse ground black pepper
6-8 thin sliced strips of pancetta (you can sub bacon or prosciutto)
3 Ohio Farm Eggs
1 tsp kosher salt
2 T semolina of cornmeal
Place a baking stone in your oven and preheat to 500 f (if using a thin dough). If you are using a thicker dough, bake at recommended temperature (425f typically). Allow the stone to come up to temp in the oven, about 25 mins.
Dust a pizza peel with semolina and stretch out/roll your dough to desired size. Dock the dough by stabbing the non crust areas with a fork to allowed moisture to release during cooking and to prevent your pizza from turning into a giant bubble. Next spread the black pepper evenly on the dough. Cover the dough with the provolone cheese and make 3 wells for the eggs to rest in. Outline your egg wells with the slices of pancetta, about two per egg. Finally, slowly crack each egg into its well, avoid any shells and do not break the yolks as they will overcook in the oven.
Carefully slide the pizza onto the hot stone in the oven. If the pizza is sticking to the peel, toss a bit more semolina underneath each edge of the pizza and gently shake until it comes off. Cook until the eggs whites have set up and the dough is cooked through (About 6 minutes if you are using a thin dough).
When finished pull the pizza from the oven and garnish with some fresh grated parmesan and extra virgin olive oil. Cut the pizza carefully into 6 pieces, making sure to cut through the center of each egg.