Fresh Pasta Pizza

Preheat your oven to 425° F.

Bring a large pot of water to boil.

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. Add your pancetta and cook it until it starts to brown and get a little crisp like bacon, about 3-5 minutes. Turn your pan down to low and add in your minced garlic and crushed red pepper flakes. Be careful to not burn your garlic!

Cook your pasta according to the directions. Most fresh pastas I have used take less than five minutes to cook. So I throw mine in the pot right before I add the garlic and red pepper to my frying pan.

When it is fully cooked, drain the pasta. Then add it to your skillet and gently toss it. Now toss in the Parmigiano-Reggiano and season with a bit of salt and pepper. This mixture is going to be the crust to your pizza.

Beat the eggs with the half & half and pour over the top of your skillet mixture. Let the eggs set up in the pan for about 1-2 minutes. Press the pasta down into the pan to make an even “crust”.

Place in the oven for 5-6 minutes. While it is baking mix together the ricotta cheese and parsley. Pull the skillet out of the oven and spread the cheese and parsley mixture over the top. Then add the sliced provolone to the top. I also added a bit of minced parsley to the top for color. Place the skillet back in the oven and bake for about 6-10 more minutes. Ovens vary but you want to keep a close eye on it and pull it out when the cheese is golden and melted.

Slide your pizza out of the pan, slice it up and serve.