Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat.

Roll out 1 pound of pizza dough (store-bought or homemade) into a 12-inch circle on a piece of parchment paper.

Brush the dough with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of garlic powder.

Transfer the dough (on the parchment) to the hot pizza stone and pre-bake for 5 minutes. Remove from oven.

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 the scrambled eggs evenly over the pre-baked crust, leaving a ½-inch border.

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

Make 4 small wells in the toppings and crack a whole egg into each well.

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.

Let cool for 3-4 minutes, then slice and serve with hot sauce on the side.