Cook the Bacon: Add bacon to a hot pan/skillet and cook until slightly crisp. Once cooked, place on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces and set aside. (Note that the bacon will bake more in the oven, so slightly undercooked is ok.)
Scrambled Eggs: Whisk eggs and water and beat until fluffy. In a nonstick skillet/pan, heat 1/2 tablespoon oil over medium heat. Pour in the egg mixture. As eggs begin to set, use a spatula to pull the cooked outer edges in towards the center of the eggs. Uncooked eggs will flow to the area you just pulled back. Continue to pull and fold eggs until no liquid egg remains. DO NOT stir constantly. Remove and set aside.
Bake the Pizza: preheat the oven to 475°F (246°C).
Stretch the dough by gently flattening the dough ball into a 12-inch (30cm) circle on a non-stick pizza pan or skillet. (If yours is not non-stick, add parchment paper to prevent sticking).
Use a fork to poke holes across the surface of the dough.
Brush 1 tablespoon oil evenly over the dough.
Add mozzarella cheese on top of the surface.
Sprinkle scrambled eggs and bacon bits evenly on top.
Bake until the cheese is melted and the crust is golden brown, 12 to 15 minutes. (You’ll know it’s ready when the cheese is bubbling and the crust is turning golden.)
Remove from the oven. Serve by itself or with some salsa or sour cream.