In a sauce pan, bring broth to a boil then add polenta. Stir to combine. Reduce heat to medium-low and cook for 20 minutes or until polenta pulls from the side of the pan. Stir frequently. Add butter, parmesan cheese and salt and pepper to taste. Stir until butter and parmesan melt and incorporate into the polenta .Line a baking sheet with parchment paper and spread polenta mixture on the baking sheet while building a slight edge to contain all the toppings. Let the mixture cool for 20 minutes, then cover with plastic wrap and transfer to the fridge. Cool for an additional 30 minutes or even overnight.
When ready to assemble pizza, preheat oven to 375 degrees. Remove the crust from fridge and bake for about 45 minutes (or until it’s firm).
While the crust is cooking, fry the bacon until crisp, then drain on a paper-lined plate. Pour excess grease from pan but don’t rinse it. In the same pan, sauté the shallot and garlic for 2 minutes, then add the spinach and cook until the spinach is wilted. Layer spinach mixture, bacon, and cheese on the crust. Carefully crack eggs on top and salt and pepper to taste.
Bake for 10-15 minutes so the egg whites are set, but the yolks are still runny or cooked to your preference. Serve immediately.