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1
Preheat your oven to 425 degrees F.
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2
Bring a large pot of water to boil.
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3
While your pot of water is coming to a boil you can heat your olive oil in a 12 inch oven proof skillet over medium high heat.
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4
Add your pancetta and cook it until it starts to brown and get a little crisp like bacon, about 3-5 minutes.
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5
Turn your pan down to low and add in your minced garlic and crushed red pepper flakes.
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6
Be careful to not burn your garlic!
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7
Cook your pasta according to the directions.
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8
Most fresh pastas I have used take less than five minutes to cook.
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9
So I throw mine in the pot right before I add the garlic and red pepper to my frying pan.
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10
When it is fully cooked, drain the pasta.
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11
Then add it to your skillet and gently toss it.
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12
Now toss in the Parmigiano-Reggiano and season with a bit of salt and pepper.
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13
This mixture is going to be the crust to your pizza.
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14
Beat the eggs with the half & half and pour over the top of your skillet mixture.
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15
Let the eggs set up in the pan for about 1-2 minutes.
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16
Press the pasta down into the pan to make an even crust.
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17
Place in the oven for 5-6 minutes.
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18
While it is baking mix together the ricotta cheese and parsley.
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19
Pull the skillet out of the oven and spread the cheese and parsley mixture over the top.
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20
Then add the sliced provolone to the top.
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21
I also added a bit of minced parsley to the top for color.
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22
Place the skillet back in the oven and bake for about 6-10 more minutes.
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23
Ovens vary but you want to keep a close eye on it and pull it out when the cheese is golden and melted.
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24
Slide your pizza out of the pan, slice it up and serve.
