Braised Fennel and Pancetta Cream Sauce

Sauté diced pancetta in about 1/3 cup of water over medium-high heat until the water has evaporated and the pancetta begins to brown and the fat renders, about 10 minutes.

Add the onion and fennel to the Dutch oven with the pancetta and its rendered fat.

Sauté, stirring occasionally, until the onions and the fennel have softened and begin to brown, about 5-7 minutes.

Add the garlic, thyme and about 3 teaspoons of Kosher salt and a few cranks of fresh cracked black pepper. Stir and cook for about 30 seconds.

Reduce heat to medium and stir in one cup of heavy cream, scraping up all the brown bits on the bottom of the pan. Bring the mixture up to a simmer and cook, stirring occasionally until the cream reduces and thickens, about 5-7 minutes. Let cool and transfer to a smaller dish and refrigerate until ready to use.

Pizza

Preheat oven to 450 degrees.

On a floured pizza peel, dust the dough with flour and create a crust around the perimeter of the dough and flatten down the center.

Stretch it out on the backs of your hands, left hand over right hand, until the dough is roughly 12-inches around.

Add more flour evenly on the peel and lay the dough on the peel.

Dollop the Braised Fennel and Pancetta Cream Sauce evenly over the dough, taking care not to smear it too much so as to not tear the dough.

Layer on the fresh mozzarella pieces. Sprinkle on about half of the grated Pecorino.

Crack the large egg in the center of the pizza.

Bake for about 15 minutes, until the crust is golden and the egg is cooked.

Transfer out of the oven and top with baby arugula, a drizzle of olive oil and the remaining grated Pecorino.