Yield 4 individual servings
If you made the pizza dough ahead of time, bring it back to room temperature 30 minutes before rolling. Place a pizza stone on the bottom rack of the oven, then preheat to 450°F (230°C) for at least 30 minutes before using.
If using pancetta, quickly sauté it in a hot nonstick skillet until crisp, about 1 minute per side. (No need to fry prosciutto.) Set aside.
Separate the pizza dough into 4 equal portions. Lightly flour a working surface, then roll out each portion of dough into 6- to 7-inch (15- to 18-cm) rounds. Place each round of dough on a square of parchment paper.
Brush the dough with olive oil. Cover with Mornay sauce. Thinly slice the fresh mozzarella and divide between the pizzas. Cover the cheese with 2 slices of crisp pancetta, or 1 slice of prosciutto. Scatter the asparagus over the pizzas.
Bake the pizzas 2 at a time (or more, if your pizza stone accommodates it) for about 8 minutes, or until the dough is puffed up and golden brown and the cheese is bubbly. Remove from the oven and bake the remaining pizzas.
While the pizzas are baking, fry the eggs sunny side up in a very hot oiled skillet, seasoning each with flaky sea salt and freshly ground black pepper.
Serve each breakfast pizza topped with a fried egg. Garnish with minced chives, if desired, and enjoy right away.
Recipe by Food Nouveau at https://foodnouveau.com/recipes/breakfast-brunch/breakfast-pizza/