Hand form Pizza Dough to a 10-1/4" circle*, ensuring even thickness from the edge of the crust to the middle of the dough.
Using the back of a spoon, spread an even layer of Alfredo to within 1/2" from the edge of the crust. Season with S&P.
Spread an even layer of pizza cheese over the Alfredo to within 1/2" from the edge of the crust.
Evenly distribute Maple Bacon pieces over the cheese, keeping slightly less in the center of the Dough, as the ingredients will collect in the center during the baking process.
Bake for approximately 8-10 minutes, rotating to ensure even browning of the crust. Remove pizza when it is golden brown and the crust has begun to bubble and crisp up.
In a small nonstick saute pan over low to medium heat, add melted butter.
Carefully add cracked eggs to the pan. Using a rubber spatula, carefully move yolks to the outer edges of the pan, opposite of each other. Cook until the white is firm, but the yolk is still runny. Season with S&P.
Carefully transfer the eggs to the center of the pizza so that the yolks are placed at 12:00 and 6:00*. Your first cut should be diagonal from 10:00 to 5:00 coming as close to the base of the yolk of the top egg without breaking it. Your second cut should be from 2:00 to 7:00 coming as close to the base of the yolk of the bottom egg without breaking it. Your third cut should be horizontal from 9:00 to 3:00.
Carefully transfer pizza to a warm pizza plate. Season with freshly cracked black pepper.
Garnish with watercress leaves evenly distributed over the pizza, as shown in the photo.