oz. store-bought pizza dough
oz. fresh mozzarella, grated
cup heavy cream, reduced to ½ cup
cup grated Pecorino-Romano cheese
lb. bacon slices, cut into ½-in. strips, cooked and drained
1. Preheat oven to 425. Lightly brush a half-sheet pan (18 × 13-in.) with olive oil. Roll and/or stretch the dough into a large rectangle. Place it on the prepared pan and pinch into the corners. Sprinkle the mozzarella on top and drizzle with cream. Top with Pecorino-Romano. Bake for 8 to 10 minutes. 2. Remove pizza from the oven and using the back of a spoon, make 2 shallow indentations. Crack an egg into each one. Bake for an additional 5 to 7 minutes. Remove the pizza from the oven and cool for 1 minute. Just before serving, drag a knife through the yolks. Season with black pepper; top with bacon and scallions.