Preheat oven to 400°F. Lightly oil a 17 x 11-inch sheet pan and set aside. 

Prepare a second baking sheet to cook the bacon. Line the baking sheet with aluminum foil and place a wire rack on top so the bacon doesn't sit directly on the baking sheet.

Bake the bacon for 20 to 25 minutes or until it reaches your desired doneness and crispiness. Let the bacon drain on paper towels.

Gently press the pizza dough into the greased sheet pan. Brush the dough with olive oil and bake it for 7 to 9 minutes or until light golden brown. 

While the pizza dough is baking, combine the ricotta cheese and garlic in a small dish. Set aside. 

In a separate dish, whisk the eggs with the milk.

Heat some oil in a non-stick skillet over medium heat. Add the eggs and cook until they are thickened but still slightly moist (they will cook more when you add them to the pizza). 

Spread the ricotta cheese over the warm pizza crust and sprinkle with salt and pepper.

Spoon the eggs over the ricotta cheese and sprinkle with more salt and pepper. 

Sprinkle the diced ham on top of the eggs then sprinkle with 1-1/2 cups of cheese. Lay the bacon strips on top of the cheese then sprinkle the rest of the cheese over the top. 

Bake for 5 to7 minutes until the cheese is completely melted.