Spread 3-4 oz of Romesco sauce out on the 14” pizza dough leaving 1” of dough around the edge. Then sprinkle 9 oz of Bacio Sharp Provolone Cheese over the entire sauced area of the dough leaving no exposed areas of sauce.
Evenly distribute the rest of the topping ingredients, excluding eggs (see notes), on the cheese.
Halfway through the bake cycle, gently place cracked eggs onto your pizza and put back in the oven to finish. Garnish with prosciutto and parsley.