Place baking stone in the center of the oven and preheat to 500 degrees.
Remove the woody ends of the asparagus. Slice asparagus on a diagonal into 1-inch pieces and place in a large bowl. Drizzle olive oil over the asparagus and season with salt and pepper. Set aside.
Place dough on a floured work surface and roll or stretch into a 10 to 11-inch circle. Place dough circle on a sheet of parchment paper.
Sprinkle the fontina cheese over the top of the dough. Place the Canadian bacon slices evenly over the top of the cheese, then top with the asparagus.
Slide pizza onto preheated baking stone and cook until golden brown, 10 to 12 minutes, turning after 5 minutes. Remove pizza from oven and crack three eggs over the top.
Return the pizza to the oven and cook until egg whites are set, but the yolks are still runny, 2 to 4 minutes.
Remove the pizza from the oven and drizzle with Hollandaise sauce and sprinkle with chives before serving.
Notes
If you do not have a baking stone, substitute an un-rimmed baking sheet.
You want the crust to be cooked (light golden brown), but not completely cooked before you add the eggs or it will overcook.
Make sure your eggs are room temperature or your crust will over cook while the cold eggs cook.
As you can see one of my eggs broke when it hit the pizza. That one egg was a bit more cooked than the others, but still delicious!
If you prefer not to gauge the cooking time of the eggs in the oven, simply top with Instant Pot Poached Eggs…no guesswork.
I cut my Canadian bacon into wedges, but you could also cut them into strips or leave them whole.
The amounts used are guidelines based on my taste preferences. Feel free to adjust, add more or less or any ingredients based on your family’s preference.