Make the flatbread dough by stirring together the yeast with the sugar and water. Let stand for 5 minutes or until foamy. Combine yeast mixture with flour and salt in the bowl of a stand mixer. Mix until a rough dough forms. Switch to a dough hook and knead on medium-low speed for 3-4 minutes or until smooth and elastic. Lightly coat a bowl with oil. Transfer the dough to the bowl, cover with plastic and let rise in a warm area for 1 hour or until doubled in size.

Preheat oven to 350 degrees F.

Prepare the toppings for the flatbread. Lay the bacon on a baking sheet and bake for 10 minutes or until cooked but not crispy. Shred the fresh mozzarella and cut the cherry tomatoes in half.

Preheat oven to 500 degrees F. Place a pizza pan in the oven while preheating or preheat a baking sheet flipped upside down for 10 minutes.

Punch down dough. Roll out the dough into a long rectangle about 10x18 inches. Carefully remove the pizza pan from the oven and lay the rolled dough on top. Spread the mozzarella in an even layer on the dough. Top with bacon, and cherry tomatoes. Create 3 small wells in the toppings and crack the eggs in the wells. Bake in the oven for 6-7 minutes or until the crust is golden but the egg yolk is still runny.

Remove flatbread from the oven and top with shaved Parmesan and sliced green onions. Serve immediately.