I hope this helps for the times you have everything except the pizza crusts & have the time to make your own. The recipe is one I clipped from sunset mag. a few yrs. ago and we have enjoyed it many weekend mornings as a brunch.
1 package active dry yeast
3/4 cup warm water (110 degrees)
1 teaspoon sugar
1 tablespoon olive oil or vegetable oil
1/4 teaspoon salt
2 cups all-purpose flour
6 slices bacon (optional)
1 pound bulk pork sausage
1 large firm-ripe tomato, cored, seeded, & very thinly sliced
6 large eggs
1 cup (4-oz.) shredded mozzarella cheese
In a large bowl, sprinkle the yeast over water and let stand for 5 minutes to soften. Stir in sugar, oil, and salt, then mix in flour and beat until stretchy. Cover bowl with plastic wrap and let stand in a warm place until dough doubles, about 30 minutes.
Meanwhile, in a 10-to 12-inch skillet, cook the bacon over medium heat until crisp; drain on paper towels. When cool enough to touch, crumble the bacon; discard fat. Add the sausage to skillet, breaking it into chunks (about 1/2-inch) with a spoon; stir often over medium heat until meat is well browned, 12-15 minutes. Lift out sausage with a slotted spoon and drain well on paper towels; discard fat.
Punch down dough, then roll or pat it to fit in a greased 14 inch pizza pan, pushing the dough up the sides to form a slight rim. In a 450 F. oven, bake dough on the bottom rack until lightly browned, about 15 minutes.
Remove crust from oven and evenly sprinkle with sausage. Then sprinkle the crumbled bacon in a 3-inch circle in the center of the crust. Arrange tomato slices around outside edge of crust.
Mentally divide the pizza into 6 wege-shaped pieces; carefully break an egg onto each wedge, then evenly sprinkle cheese over all.
Return pizza to oven and continue to bake just until egg whites are set but yolks are still soft, 12 to 15 minutes more. Remove from oven and cut into weges. Serve at once. Makes 6 servings.
NOTE: Instead of bacon I use a chopped onion, sauteed with a garlic clove 2 or 3 depending how much you like garlic, minced. I also like to use Italian Herb seasoning, amount is to your taste.