Heat the oven to 425°F. Lightly coat a 12-inch pizza pan with cooking spray, then unroll the refrigerated dough onto the pan and press it evenly toward the edges.

Partially bake the crust for approximately 5 minutes, just until it begins to set. This short first bake gives the base enough structure to hold the sauce, toppings, and eggs.

Spread the Alfredo sauce over the partially baked crust, leaving a small border around the edge. Sprinkle the shredded Italian cheese blend or mozzarella evenly over the sauce, followed by the crisp crumbled bacon.

Press four shallow indentations into the cheese and bacon mixture. Carefully crack one egg into each indentation, spacing the eggs evenly across the pizza, then sprinkle the Parmesan over the top.

Bake for 12–15 minutes, or until the egg whites are set, the cheese is melted, and the crust is golden. Check early if you prefer runny yolks, since the eggs can move from soft to firm quickly.

Remove the pizza from the oven and sprinkle it with chopped fresh chives. Slice and serve hot while the cheese is soft and the bacon is crisp.