Place an oven rack in the lowest position and preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats; otherwise use a rimless baking sheet upside down. Allow at least 30 minutes for the oven and stone to fully heat.

Bring the pizza dough to room temperature for 20–30 minutes if refrigerated. Lightly dust a work surface with flour, stretch or roll the dough into a rough 12-inch round (about 1/4-inch thick). Transfer the dough to a piece of parchment paper or a well-floured peel.

Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch border for the crust. Sprinkle 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper evenly over the dough.

Toppings

Prepare poblanos

While the oven is preheating, char the poblano peppers over an open gas flame or under a broiler, turning with tongs, until skins are blistered and blackened on all sides (6–10 minutes). Transfer peppers to a bowl and cover with plastic wrap or place in a sealed container for 10 minutes to steam. Peel off skins, remove stems and seeds, then slice into 1/4-inch strips.

Cook pancetta

In a medium skillet over medium heat, add the diced pancetta and cook until fat is rendered and pieces are crisp-tender, about 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper towel–lined plate, reserving about 1 tablespoon of rendered fat in the skillet. If your pancetta produces very little fat, add 1 teaspoon olive oil to the skillet.

If using optional shredded cheese, sprinkle the 1/2 cup evenly over the oiled pizza surface, leaving the border. Distribute the torn or sliced fresh mozzarella evenly over the dough, leaving a 1/2-inch edge.

Scatter the cooked pancetta and sliced poblano strips evenly over the cheese. Season toppings lightly with the optional 1/4 teaspoon crushed red pepper flakes if using.

Slide the pizza (on the parchment or peel) onto the preheated stone or baking sheet. Bake for 6–8 minutes until crust is golden and cheese is bubbling but not fully browned.

Add eggs

Remove the pizza briefly from the oven. Using the back of a spoon, make 4 shallow wells in the toppings/cheese (about evenly spaced). Crack one egg into each well. Return pizza to the oven and bake for an additional 4–6 minutes for set whites and runny yolks, or longer (6–8 minutes) for firmer yolks. Total bake time will be about 10–14 minutes depending on oven and desired yolk doneness.

When eggs reach desired doneness and crust is deeply golden, carefully remove the pizza from the oven using the peel or by sliding the parchment onto a cutting board.

Finishing & garnish

Let the pizza rest 2 minutes. Drizzle 1 teaspoon olive oil over the top, sprinkle the 2 tablespoons sliced scallions, 1/4 teaspoon flaky sea salt, and an additional 1/4 teaspoon freshly ground black pepper. If desired, sprinkle a few extra red pepper flakes for heat.

Slice into 4–6 pieces and serve immediately so the eggs remain warm and yolks slightly runny.