Preheat oven to 350 F (177 C). Thaw puff pastry according to package instructions. Set aside.
1 sheet puff pastry
Line a large plate with paper towels, lay bacon strips on top, and cover with a second paper towel sheet. Microwave on high for 2-3 minutes. Set aside.
4 strips bacon
Arrange the tomato slices in a single layer on a double thickness of paper towels. Sprinkle with kosher salt and allow to drain while preparing other ingredients, flipping the slices occasionally.
1 medium tomato, kosher salt
In a medium bowl, whisk the ricotta, egg, basil, salt, and pepper until well blended.
¾ cup ricotta cheese, 1 large egg, 1 teaspoon fresh basil, salt and pepper
Lay a piece of parchment paper out on the counter and place the puff pastry sheet on top. Roll pastry out to a rectangle about 10 by 6 inches. Place the parchment and puff pastry inside a baking sheet.
Spread the ricotta mixture in the center of the pastry sheet, leaving a 1-inch border all around.
Sprinkle the Monterey Jack cheese over the top.
⅔ cup Monterey Jack cheese
Pat the tomato slices dry and arrange in a single layer on top of the cheese.
Crumble bacon on top and sprinkle with Parmesan cheese.
1 tablespoon Parmesan cheese
Bake for 25 to 30 minutes.
These last few steps are optional. Meanwhile, add 1 tablespoon butter to a nonstick skillet over low-medium heat.
Crack eggs in a small bowl or blender and whisk or blend until mixture is uniform in color, about 30 seconds.
Pour eggs into skillet and season with salt and pepper. Allow eggs to sit for 15-30 seconds. Run a nonstick, heatproof spatula through the eggs to allow the liquid to make contact with the bottom of the skillet. Continue until eggs are mostly cooked. Remove from heat when the eggs are still slightly runny. Set aside.
Remove pizza from oven and sprinkle scrambled eggs over the top (if using). Garnish with basil.