Preheat the oven to 400 degrees F, ensuring a rack is positioned in the center of the oven. Line a baking sheet with parchment & set aside. Gather & prep puff pastry breakfast pizza ingredients according to Ingredients list,
Add diced pancetta to a large skillet over medium heat. Cook, stirring occasionally, until the fat renders & the pancetta becomes golden & crispy, about 5 minutes. Remove from the heat. Use a slotted spoon to transfer the crispy pancetta to a small plate, draining any excess fat. Set aside.
Unfold the puff pastry on the prepared baking sheet. Use a paring knife to lightly score a 1-inch border around the edge. Brush edge with egg wash & sprinkle everything bagel seasoning over top, creating an everything bagel seasoning crust. Use a fork to poke all over the center of the puff pastry. Sprinkle grated cheese & pancetta over top, creating 4-6 small wells for the eggs.
Transfer the assembled puff pastry breakfast pizza to the oven & par-bake for 10 minutes. Working quickly, remove the par-baked breakfast pizza from the oven & crack the eggs into the prepared wells. Return the breakfast pizza to the oven & bake 7-9 minutes longer, or until the egg whites are set & the yolks are as runny or firm as desired.
Remove from the oven & allow to cool slightly before slicing into 4-6 large pieces. I love topping each slice of puff pastry breakfast pizza with a handful of arugula (lightly dressed in olive oil, lemon juice, salt, & ground black pepper).