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1
Set a pizza stone in the oven and preheat the oven to 500.
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2
Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp.
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3
Using a slotted spoon, transfer the bacon to paper towels to drain.
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4
Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt.
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5
In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes.
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6
Remove the eggs from the heat.
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7
Stir in the remaining 1 tablespoon of butter and season with salt.
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8
On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel.
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9
Spread the creme fraiche evenly over the dough, leaving a 1-inch border all around.
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10
Top with the crispy bacon, Brie and mozzarella.
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11
Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling.
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12
Remove the pizza from the oven and spoon the scrambled eggs on top.
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13
Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot.
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14
Garnish with chives, cut into wedges and serve.
