Ready all ingredients. Preheat oven to 450 degrees, placing large cast-iron skillet in hot oven for 15 min to preheat. Drizzle the asparagus, peppers and tomatoes with olive oil, to coat. Set aside. Stretch dough into a rough round, slightly larger than diameter of skillet. Add 1 T olive oil to skillet and carefully place dough into pan; quickly poke in several places with a fork. Bake in oven until dough begins to turn light brown, approx. 4 min. Remove skillet from oven. Working quickly, brush dough with olive oil, divide and dollop ricotta over crust, sprinkle with bacon, arrange asparagus, peppers and tomatoes, add Parmigiano-Reggiano, and return to oven until vegetables begin to soften, approx. 4 min. Carefully remove pan from oven and break eggs over pizza. Season with salt and pepper and return to oven until eggs set, approx. 5-6 min. Remove from oven, garnish with parsley leaves, slice and serve.
* Prepared pizza dough is available in your Market Grocery Deli.
** To make this recipe vegetarian, omit bacon.