Preheat oven to 400F and line a baking sheet with parchment paper or nonstick cooking spray.

Add the pumpkin pizza crust ingredients together in a large bowl. 

Use a rubber spatula to mix until you can form a ball of dough.

Using a rolling pin or the backside of the spatula, roll the dough into a large oval shape. (Spray the rolling pin or spatula with a bit of cooking spray to prevent any sticking.)

Optional: use your hands to smooth the edges.

Bake the pumpkin pizza crust for 8 minutes.

While the crust bakes, prepare/measure your toppings. If you're using frozen peppers and onions, microwave them for 90 seconds and drain any excess water. 

Remove the crust from the oven to add toppings. Spread the salsa across the crust as your sauce, followed by the cheese,  peppers and onions, and bacon bits. Create three "wells" or slight indentations in the toppings before adding the eggs. 

Bake for 14-16 additional minutes or until the eggs are as cooked as you'd like. For a runny yolk, aim for the lower end. 

Slice the pizza once vertically and twice horizontally to create 6 slices.