Preheat the oven to 400 degrees . Spread the dough on a lightly floured 12-by-18-inch baking sheet and bake until the crust is fully cooked, about 15 minutes.
In a large saucepan, combine the potato slices and enough salted water to cover; bring to a boil. Drain and pat dry.
Meanwhile, in a large nonstick skillet, cook the bacon over medium-low heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper-towel-lined plate, reserving the bacon fat.
Increase the heat to medium-high and, working in batches, add the potato slices to the skillet. Cook, turning once, until golden, about 5 minutes; transfer to a paper-towel-lined plate to drain. In the same skillet, add the scallion whites and cook until soft, about 2 minutes; add to the potatoes.
Wipe out the skillet, lower the heat to low and add the eggs. Scramble until just cooked, about 1 minute; season with salt and pepper.
Spread the pizza crust with the sour cream and layer the toppings evenly as follows: the ham slices, scrambled eggs, 1/2 cup gruyere, the potatoes, bacon, scallion greens and remaining 1/2 cup gruyere. Return to the oven to melt the cheese, about 5 minutes. Top with the frisee to serve.
