For the dough
1 package active dry yeast
1 cup warm water
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

For the toppings
2 tablespoons olive oil
2 cloves garlic, minced
1 bunch basil, chopped
1 roma tomato, thinly sliced
4 slices bacon
Fresh mozzarella, thinly sliced
2 eggs
Freshly cracked pepper

To make the dough, dissolve the yeast in warm water in a small bowl. Let it stand for about 10 minutes. In a large bowl (a stand mixer works well for this), combine the bread flour, olive oil, salt, sugar, and yeast mixture. Beat until the dough stiffens. Cover and let it rise until it’s doubled in volume, or about 30 minutes.

While the dough is rising, fry the bacon in a skillet over medium heat. Lay it on a plate covered in a paper towel to drain, and then chop it roughly.

Preheat the oven to 450 degrees. Turn the dough out onto a floured surface and shape it into a ball. Working slowly, stretch it out into a thin pizza shape. Brush olive oil onto the surface and put it in the oven for 5-7 minutes to prebake.

Remove the crust from the oven and sprinkle garlic over it, followed by the basil and bacon. Arrange the tomato and mozzarella slices on top. Crack the eggs on top of the pizza pie and return the pizza to the oven. Bake until the crust is golden brown, the mozzarella is slightly browned, and the egg yolks are set.

Remove from the oven and sprinkle the top with any remaining basil and freshly ground black pepper.

Note: To speed thing up, buy pre-made pizza dough. Both Whole Foods and Trader Joe’s have excellent dough, and it can be frozen if necessary.