1

Preheat oven to 425 degrees F.  Place pizza stone onto bottom rack of oven and let heat for 30 minutes.

2

Brown ground sausage in large nonstick skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels; set aside. Wipe skillet clean.  Whisk together eggs and pepper; set aside.

3

Roll out pizza dough.  Sprinkle cornmeal onto pizza stone and slide pizza dough onto the stone.  Bake for about 4  minutes.

4

While crust is baking, cook eggs in lightly greased skillet over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across the bottom of the skillet to form large curds. Continue cooking until eggs are thickened but still moist (do not stir constantly). Remove skillet from heat.

5

After crust has baked for about 4 minutes (just until lightly browned and bubbling).  Open the oven and carefully spoon and spread salsa evenly over partially baked crust; top evenly with sausage, scrambled eggs, and cheese.

6

Bake for 8 to 12 more minutes- until crust is deep golden brown. Serve with sour cream, if desired.