Preheat your oven to 400 degrees. Line a deep-sided baking sheet with tin foil. Align the pieces of uncooked bacon on the baking sheet. Bake for 15-20 minutes or until the bacon is crisp. Carefully transfer the bacon to a paper-towel-lined plate allowing excess grease to drain away. Set aside.
Keep the oven preheated to 400 degrees. Prepare a deep-sided baking sheet with cooking spray.
Unroll the refrigerated pizza dough. Place the pizza dough onto a prepared baking sheet. Press the dough into the bottom of the pan. Curl the sides inwards to form an outer crust. Using a fork prick the bottom of the dough, then using a pastry brush, coat with olive oil.
Bake the pizza dough for 8 minutes or until lightly browned and puffy.
Meanwhile, whisk together eggs and milk. Beat thoroughly and vigorously for fluffy scrambled eggs.
Heat a non-stick skillet over medium-low heat. Melt the butter. Add the eggs. Cook and frequently stir using a silicone spatula. Season to taste with salt and pepper. When no liquid remains, remove the scrambled eggs from the stove top and scatter over the pizza crust.
Crumble the cooked bacon. Sprinkle the bacon and cheese over the pizza. Bake for 7 minutes, or until the cheese is melted and the crust is golden brown.