Carbonara pizza with bacon, mozzarella, parmesan and baked eggs

Cook the bacon about three quarters of the way and lift it out of the grease.

Stretch a one-pound ball of room-temperature dough; set it on a cornmeal-dusted surface so it slides.

Build a raised border all round the edge to hold the egg yolks.

Shred low moisture mozzarella over it as evenly as possible, then add the bacon.

Slide onto a pizza stone in a 550 degree oven and bake about five minutes.

Add a pinch of garlic powder and a good amount of Parmesan, make divots and slide in the pre-cracked eggs; pepper the eggs.

Return to the oven about three minutes, until the whites are cooked and the yolks runny.

Finish with more pepper and more Parmesan straight out of the oven; break the yolks and spread them, then cut so each slice gets some yolk.