Pre-cook the bacon. Cook 3–4 strips until crisp on the stovetop or in the microwave. Pat dry and crumble. This keeps the pizza from getting greasy and ensures the bacon stays crunchy.

Prep the air fryer. Lightly spray the basket with cooking spray. Preheat to 375°F (190°C) for 3 minutes if your model allows. Preheating helps the crust crisp faster.

Build the base. Spread the softened cream cheese or ricotta evenly over the crust, or brush with a thin layer of olive oil and a pinch of garlic. Leave a small border for easy handling.

Add cheese and toppings. Sprinkle about half the shredded cheese over the base. Scatter bacon and any quick-cooking veggies (like diced peppers or spinach). Keep toppings in a single layer so the eggs cook evenly.

Create small “wells.” Use the back of a spoon to make 2 shallow indentations in the toppings. This gives the eggs a place to sit and reduces runoff.

Add the eggs. Crack 2 eggs into two small bowls first, then gently pour one into each well on the pizza. Season with a pinch of salt and black pepper. If you’re concerned about runny whites, use just the yolks and 1–2 tablespoons of beaten egg white instead.

Top with remaining cheese. Lightly sprinkle the rest of the cheese around the eggs (not directly on top) to help set the whites while keeping the yolks visible.

Air fry. Carefully transfer the pizza to the basket. Cook at 375°F (190°C) for 7–10 minutes, checking at minute 6. For runny yolks, aim for 7–8 minutes; for set yolks, 9–10 minutes. Crust should be crisp and cheese bubbly.

Rest and finish. Let the pizza rest 1–2 minutes to set the eggs slightly. Sprinkle with chives or green onions, red pepper flakes, or a touch of parmesan. Add hot sauce if you like heat.

Slice and serve. Use a sharp knife or pizza wheel. Cut around the eggs to keep the yolks intact if you want that rich, saucy center.