Preheat oven to 425°F with pizza stone or baking sheet inside.

Roll 1 pound store-bought or homemade pizza dough into a 12-inch circle on parchment.

Brush dough with 1 tablespoon oil; sprinkle with ½ teaspoon garlic powder.

Transfer dough on parchment to hot stone; pre-bake 5 minutes and remove.

Whisk 6 eggs with softened cream cheese; small cheese flecks are fine. Scramble in a nonstick skillet over medium-low heat until softly set.

Spread scrambled eggs evenly over crust, leaving a ½-inch border.

Top with 1 cup cooked, crumbled breakfast sausage, ½ cup diced bell peppers, ½ cup diced onions, and 1½ cups shredded mozzarella and cheddar.

Make 4 small wells in toppings; crack a whole egg into each.

Bake for 12-18 minutes until crust is baked and egg whites and yolks are firm; the meat-and-egg topping must reach 165°F. Loosely shield the crust with foil if it browns first.

Cool 3-4 minutes; slice and serve with hot sauce alongside.