1. Preheat the oven to 450°F (232°C). If you have a pizza stone, place it in the oven while it heats. Lightly grease a pizza pan or line a baking sheet with parchment.

2. Stretch or roll the pizza dough into a 12-inch circle on the prepared pan, leaving a slightly thicker rim for the crust. Brush the outer edge of the dough with olive oil and set aside.

3. In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles, until browned and cooked through. Transfer about two-thirds of the sausage to a plate, leaving the remaining sausage and drippings in the skillet.

4. Add the butter to the skillet. Once melted, sprinkle in the flour and stir constantly for about 1 minute to form a roux.

5. Slowly pour in the milk, whisking constantly and scraping up any browned bits from the bottom of the pan. Continue cooking, stirring often, until the gravy thickens and lightly coats the back of a spoon.

6. Season the gravy with salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes if using. Taste and adjust seasoning as needed, then remove the skillet from the heat.

7. Spread a generous layer of sausage gravy over the prepared pizza dough, leaving a small border around the edge for the crust. You may have a little extra gravy; reserve it for serving if you like.

8. Sprinkle the mozzarella and cheddar cheeses evenly over the gravy. Scatter the reserved cooked sausage crumbles over the top.

9. Use the back of a spoon to create 4 shallow wells in the cheese. Carefully crack one egg into each well, trying to keep the yolks intact. Season the eggs lightly with a pinch of salt and pepper.

10. Bake the pizza for 12–15 minutes, or until the crust is golden, the cheese is melted and bubbly, and the egg whites are set but the yolks are still slightly soft. For firmer yolks, bake an additional 2–3 minutes, watching closely.

11. Remove the pizza from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh parsley, slice into wedges, and serve warm.