Pizza Carbonara a la Rachel Ray

cornmeal (handfull)
1 pound pizza dough, at room temperature
Extra Virgin Olive Oil, for drizzling
1/4 lb pancetta, chopped (you can use bacon)
1 cup ricotta cheese
1/4 cup grated pecorino romano cheese
2 large egg yolks, beaten
1 clove garlic, grated
pepper
1 1/2 to 2 cups shredded provolone cheese
1/3 cup chopped flat-leaf parsley

Preheat oven to 450*. Sprinkle cornmeal on pizza pan or baking sheet. Place pizza dough on the pan and stretch into a large round or rectangle. Drizzle dough with oil and partially bake until puffed and slightly golden -- about 8 min.

In small skillet, heat a drizzle of oil over medium heat. Add pancetta and cook stirring often, until crisp (about 5 min.) Transfer to a bowl and let cool. Add ricotta, pecorino romano, egg yolks, and garlic to the pancetta; season with pepper and stir to combine.

Spread mixture over teh partially baked pizza dough, leaving a 1/2 inch border all around. Bake until the crust and topping are golden and cooked through, about 12 minutes. Scatter the parsley on top and cut into wedges.