Preheat oven at 450 degrees F.

Heat 1 tablespoon vegetable oil in a 12-inch cast iron or ovenproof skillet over medium-high heat.

Add chorizo and cook until browned on the edges, about 5 minutes.

Transfer chorizo to a paper towel-lined plate to drain. Carefully wipe out remaining oil in skillet with a paper towel. Re-season the skillet by coating it evenly with about 2 teaspoons of vegetable oil.

Using your fingers, press the dough as evenly as you can to cover the bottom of the skillet and up the sides about ¼ inch. (Be careful not to burn yourself! The skillet will still be hot from cooking the chorizo, which helps make the crust crisp.)

Spread about half of the pesto over the dough. Save the remaining pesto to drizzle on after baking.

Top pesto with half of the chorizo and sun-dried tomatoes.

Next evenly spread the cheese on top of the pesto, chorizo and sun-dried tomatoes.

Sprinkle the remaining chorizo and sun-dried tomatoes over the cheese.

With your fingers or with the help of spoon, create 5 to 6 wells in the cheese to nestle the eggs.

Crack the eggs one at a time into a mug or ramekin then gently pour into the wells. This way you avoid the risk of breaking the yolk when cracking onto the pizza.

Sprinkle assembled pizza with crushed red pepper flakes or ground black pepper and kosher salt, as desired.

Bake in preheated oven for about 15 minutes, or until crust is golden and eggs are done to your liking. I used nearly extra-large eggs and the yolks were golden lava at 14 minutes.

Remove from oven; let rest a few minutes. Garnish with extra basil or parsley and drizzle some of the remaining pesto over top. Slice and enjoy!

Place wine, water, and yeast in a large bowl; whisk until combined.

Mix in honey, salt, and 1 tablespoon olive oil.

Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.

Add 2 more cups of flour and stir for 2-3 minutes. Incorporate as much flour as you can with the wooden spoon.

Bring dough together by hand and turn out onto a floured board or marble surface with the remaining ¼ cup flour. Knead 3-4 minutes until dough is smooth and firm.

Place dough in an oiled bowl, using the remaining 1 tablespoon of olive oil. Cover bowl with plastic wrap. Let rise in a warm part of the house for 60-90 minutes. The dough should nearly triple in size.

Pizza dough recipe yields about 24 ounces of dough, enough for 3 10-12 inch pizzas.