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Preheat oven to 375°F (190°C)
Cook 8 pieces vegan bacon according to package instructions, until crispy. Chop bite-sized pieces.
Drain 3 15-oz cans chickpeas and add them to a large bowl. Use a potato masher or fork to roughly smash about half of them.
Stir in 1 cup shredded mozzarella cheese, 6 slices smoked provolone (cut into small squares), 3 green onions (sliced), 1 cup vegetarian Caesar dressing, 1 tsp Italian seasoning, and ½ tsp each salt and pepper.
Portion 1 ½ to 2 lbs pizza dough into 4 pieces. On a floured surface, roll each out to be 9 x 5 inches.
Scoop ¼ of the chickpea mixture onto each in a long log, compacting it with your hands into a mound.
Pull dough over the chickpea mound and pinch the edges shut. Transfer to a lined baking sheet.
In a small bowl, whisk 1 egg. Brush the egg lightly over each 'chicken' bake.
Combine ½ cup shredded mozzarella cheese and ½ cup shredded parmesan cheese in a small bowl, then sprinkle onto each 'chicken' bake.
Bake for 20 to 25 minutes, or until the crust is golden brown.
Let stand for a few minutes before digging in–they're hot!