Preheat oven to 425°F.
In a large nonstick skillet, cook bacon for 8-10 minutes over medium heat until fully brown and starting to crisp. While the bacon is browning, prepare the leek by cutting off the root end and dark green parts of the leek. Slice the leek in half, rinse, and slice into ½" pieces. Set aside.
When the bacon is done cooking, transfer to a paper towel lined plate and set aside. Drain the bacon grease from the skillet, reserving about 1-2 tbsp. Add the prepared leeks and saute for 7-9 minutes until beginning to soften. When the leeks have softened, set aside with the cooked bacon.
Add the whisked eggs to the nonstick skillet and scramble.
While the eggs are cooking, unroll the pizza dough onto a nonstick baking pan. Brush with 1 tbsp olive oil and bake in the oven for approximately 15 minutes. Then, remove the crust from the oven and top with scrambled eggs, leeks, bacon, and crumbled goat cheese. Return to the oven and bake for an additional 15 minutes.
If desired, sprinkle each slice of the breakfast flatbread with white truffle infused olive oil (so yummy). Eat fabulously!