Pre heat oven to 425 °F. Use a pizza stone for best results.
Heat a large skillet over medium high heat and cook bacon slices until golden but not yet crispy. Transfer to paper towel and let cool down. Break into bite sized bits.
In a blender, add cilantro, sour cream, mayonnaise, lime and salt. Blend until smooth, transfer to a squeeze bottle or a jar. Reserve in fridge for later.
Roll out your pizza dough to about ¼” to ½” with some flour to your desired shape.
Brush pizza skin with olive oil and minced garlic.
Spread the salsa verde in a thin layer on the pizza shell, leaving a ½” space around the edge of the pizza crust.
Top with Tex-mex cheese and bacon, leaving three (approx. 3 inch) round areas empty of toppings for later placement of the eggs.
Place the pizza in the oven and cook for 8-10 minutes until edges are golden brown and crispy.
Remove from oven and crack eggs gently into the rounds you left empty.
Place back into oven and cook until whites have set, approx. 8 minutes.
Remove from oven and top pizza with avocado, and tomatoes, and drizzle cilantro lime crema over top.
