In a large bowl, combine the Water (3/4 cup) and Active Dry Yeast (2 1/4 teaspoon). Lightly stir and then rest for about 5 minutes. Then add the Salt (1 teaspoon), Granulated Sugar (2 teaspoon), Olive Oil (1 tablespoon), and All-Purpose Flour (2 cup).
Mix with a wooden spoon until it comes together into a shaggy dough. Add a bit more water, a little at a time, if the dough is too dry.
Turn out onto a lightly floured work surface and knead for about 5 to 7 minutes until it is smooth and elastic.
Return the dough to the mixing bowl, that has been greased and turn it over to coat both sides. Cover with plastic wrap, loosely, or a damp kitchen towel. Set in a warm place to double in size, about 1 hour.
Shred the Mozzarella Cheese (4 cup). Grate the Pecorino Romano Cheese (1/4 cup). Dice the Red Onion (1). Thinly slice the Pancetta (0.5 pound).
Separate the Brussels Sprouts (1 pound). Place the leaves and throw them onto a baking sheet. Drizzle with Olive Oil (1 tablespoon) and season with Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon).
Toss to evenly coat and roast in the oven for about 10 to 15 minutes, or until the leaves are crispy. Remove from oven and allow to cool.
Sauté the diced red onion in Olive Oil (1 tablespoon) and season with salt and pepper, for about 5 minutes, or until translucent and slightly browned. Allow to cool down.
In a small pot, heat the Olive Oil (4 tablespoon) with the Garlic (3 clove) and Fresh Rosemary (2 sprig). Cook on low for about 5 to 10 minutes to develop the flavor. Remove from heat and allow to cool down.
Cut the dough in half and roll each out on a lightly floured work surface. Roll into a large thin circle. Place each rolled crust onto two baking sheets. Brush the crusts liberally with the Garlic Herb Infused Oil (to taste) or Olive Oil (1 tablespoon).
Bake for about 5 to 7 minutes, or until just beginning to brown.
Sprinkle each dough with the mozzarella and Pecorino cheese, dividing it among both crusts. If you want to, you can add Marinara Sauce (to taste) at this point.
Top with the crispy brussels sprout leaves and sautéed red onion. Lay a couple slices of pancetta on each pizza. Bake for about 5 minutes to melt the cheese and continue to brown the crust.
Remove the pizzas from the oven, and crack the Egg (4) onto each pizza. Return to the oven and continue to cook for another 5 minutes for runny yolks.
Remove from the oven and cut into wedges. Serve warm or at room temperature. Enjoy!