Yield: 2 to 4 servings
Total time: 30 minutes
113g thick-cut bacon (4 to 6 slices)
2/3 cup ricotta cheese
1 clove garlic, finely grated or minced
1/4 teaspoon fine sea salt
1 (255g - 280g ) ball of regular or whole-wheat pizza dough, room temperature (see recipe)
1 1/2 cups shredded fresh mozzarella
1/8 teaspoon red pepper flakes, plus more for serving
8 basil leaves, plus more for serving
3 tablespoons grated pecorino Romano
2 large eggs, cold
Flaky sea salt, for serving
Extra-virgin olive oil, for serving
Heat the oven to 450 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.
Arrange bacon in a single layer on a rimmed baking sheet, and bake on bottom rack until browned and crisp, 7 to 11 minutes.
Using tongs, transfer bacon to paper-towel-lined plate to cool, then slice into bite-size pieces.
Raise oven temperature to 500 degrees. In a small bowl, stir together ricotta, garlic and salt.
On a rimmed baking sheet, stretch dough into an 11-inch circle, about 1/8-inch thick.
Sprinkle with mozzarella, leaving a slim border around edges.
Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over pie. Arrange basil leaves on top, then sprinkle with pecorino.
Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned).
Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots.
Return to oven and bake until egg whites are almost but not quite set, about 4 minutes.
Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
Slide pizza onto a cutting board.
Top with more basil, flaky sea salt and more red pepper flakes.
Drizzle with oil and serve immediately.