Best Breakfast Pizza

Method

1. Put a baking stone or heavy sheet pan in the oven and heat it to 475 degrees F (240 degrees C) for 30 minutes, since a hot surface is what sets the bottom crust quickly.
2. Brown the breakfast sausage in a skillet over medium-high heat for 8 minutes, breaking it up, then add the red bell pepper for 4 minutes and drain off the fat.
3. Stretch the pizza dough into a 14-inch (36 cm) round on a floured peel or parchment, brush it with 1 tablespoon of the olive oil, and bake it bare for 6 minutes, until it is puffed and dry but still pale.
4. Spread the heavy cream over the par-baked crust, then the shredded mozzarella cheese, shredded sharp cheddar cheese, sausage mixture, and half the green onions, leaving five shallow wells in the toppings.
5. Crack an egg into each well, season with the salt and black pepper, drizzle the remaining 1 tablespoon olive oil around the rim, and bake 8 to 11 minutes, until the whites are opaque and set and the yolks still jiggle.
6. Scatter the remaining green onions over and cut into wedges immediately, before the yolks firm up.