This recipe came from Rachael Ray’s 30-Minute Meals. As you can tell from the photo, we ate it so quickly that we forgot to take pics until there were only two slices left!
- 2 cloves garlic, minced
- Extra-virgin olive oil
- 2 eggs
- 4 slices pancetta
- 12-in thin crust Boboli pizza shell
- Handful chopped fresh flat-leaf parsley
- 1/2lb fresh mozzarella
- Freshly ground black pepper
In a small, non-stick skillet, heat garlic in a little olive oil, just enough to coast the bottom of the pan, over medium heat. Beat eggs and scramble with garlic and olive oil until eggs are fluffy but not dry. Transfer eggs to a small dish and set aside. Wipe pan with paper towel and return to heat. Chop pancetta and toss into skillet. Brown pancetta bits but do not crisp them too much – they will continue to cook on top of the pizza. Transfer bits to paper towels to drain. To assemble pizza, scatter the scrambled egg bits across the surface of the shell. Sprinkle generously with pancetta or bacon pieces and a little chopped fresh flat-leaf parsley. Dot pizza with thin disks of sliced fresh mozzarella.
Place the pizza in a cold oven directly on the center rack. Turn over to 400 and leave the pie in for 12 minutes. Remove and top with a little freshly ground black pepper.