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1
Thirty minutes before you plan to make the pizza, position a rack at the lowest level in the oven and put a pizza stone on it.
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2
Preheat the oven to 500F.
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3
Cook the bacon in a large skillet over medium heat, turning as needed, until almost crisp, about 10 minutes.
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4
Transfer the bacon to a paper towel-lined plate.
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5
Let cool, then crumble and set aside.
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6
Reserving the bacon drippings in the skillet.
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7
Meanwhile, place the broccoli in a mesh strainer or fine colander and run cold water on it to thaw.
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8
Set it over a bowl to strain out excess water.
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9
Put it in a medium bowl, pour 2 tablespoons of bacon drippings over it, sprinkle with some salt and pepper and toss to coat; set aside.
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10
Dust the work surface with a little flour.
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11
Put the parchment paper on a pizza peel or the back of a baking sheet.
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12
Halve the pizza dough and cover one half with a towel.
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13
Drape the other half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, until you have a round about 1/4-inch thick and 12 inches across.
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14
Place the dough on the parchment and scatter with 1 cup of the Cheddar, then half the broccoli, leaving a 1-inch border.
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15
Slide the parchment onto the hot pizza stone and bake for 5 minutes.
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16
Crack 1 egg into each of three small bowls.
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17
After the pizza has baked for 5 minutes, rotate it and slide the eggs onto it, spacing evenly.
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18
Scatter 1/2 cup of the remaining cheese and half the bacon on top.
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19
Bake until the pizza is browned and crisp on the bottom, the egg whites are set and the yolks are still runny, about 5 minutes.
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20
Transfer the pizza to a cutting board and let sit for 2 minutes to allow the eggs to set.
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21
Repeat with the other half of the dough and the remaining ingredients.
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22
Slice and serve with crushed red pepper flakes or hot sauce.
