To help keep the eggs from sliding off the pizza, make four indentations in the pizza dough after its initial bake—pressing the bottom of a ramekin into the dough works well.
Serves 4 / Takes about 50 minutes
3 small red potatoes, thinly sliced
1 (12-ounce) package The New Food Collective™ Breakfast Sausages
1 pound pizza dough, at room temperature
1 tablespoon olive oil
6 ounces shredded Cheddar cheese
Small handful fresh thyme sprigs
Freshly ground black pepper
Put the potatoes in a bowl and cover with warm well-salted water; set aside to soak for 30 minutes.
Meanwhile, cook the sausages in a large heavy skillet over moderate heat until browned all over. Remove from the heat and break into chunks.
Preheat the oven to 475°F. Oil a large rectangular baking sheet. Stretch or roll the dough to fill the baking sheet.
Drain the potatoes well and pat dry with a kitchen towel. Toss the potatoes with the olive oil. Sprinkle half of the cheese evenly over the dough. Arrange the potatoes over the cheese, overlapping them slightly to cover the dough completely. Sprinkle the remaining cheese over the potatoes. Strip the leaves from the thyme sprigs and sprinkle over the potatoes; season with plenty of black pepper. Scatter the sausages over top.
Put the pizza in the oven and bake until the potatoes are tender and the crust is pale golden, 12 to 15 minutes. Remove the pizza from the oven and, using a glass or ramekin, make four indentations in the crust, spacing them evenly over the dough. Crack the eggs into the indentations.
Return the pizza to the oven and continue to bake until eggs are cooked to desired doneness, 5 to 7 minutes. Remove from the oven and cut into squares before serving.