1 head garlic
Meanwhile, cut tomatoes into 1/2-inch (1 cm) thick slices; arrange on parchment paper–lined baking sheet. Add to oven and bake until slightly shrivelled, about 30 minutes.
On lightly floured surface, roll out or press dough into 11-inch (28 cm) circle. Transfer to greased pizza pan. Spread pesto over dough; dot with ricotta, roasted garlic and tomatoes. Bake on bottom rack of 500 degrees F (260 degrees C) oven for 8 minutes.
Crack eggs onto pizza; sprinkle with salt and pepper. Sprinkle Parmesan cheese over top. Bake until whites are set but yolks are still slightly soft, about 8 minutes.