In a mixing bowl, combine warm water, sugar, and instant yeast. Let sit until bubbly, about 5-10 minutes.

In another bowl, whisk together all-purpose flour and salt. Gradually add the yeast mixture and olive oil, mixing until dough forms.

Knead for about 10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour.

Heat a skillet over medium heat. Cook back bacon and sausages for about 5-7 minutes until crispy. Remove from skillet.

In the same skillet, sauté mushrooms for 4-5 minutes until golden. Optionally add bell pepper and cherry tomatoes, cooking for 3-4 minutes.

Preheat oven to 220°C (430°F) and line a baking sheet with parchment paper.

Once dough has risen, punch down and roll out into a 12-inch circle. Transfer to the baking sheet.

Brush with olive oil, layer with cheddar cheese, and distribute cooked toppings evenly.

Crack eggs on top of pizza, spacing evenly. Bake for 12-15 minutes until cheese is melted and eggs are slightly runny.

Remove from oven and let cool for a minute. Garnish with parsley or chives, slice, and serve warm.