Bread and Egg Pizzas - Essentially Delicious

I know what some of you are thinking. Eggs are for breakfast, and pizza is for dinner, and never the twain shall meet. I used to think like that. There was a time, early in my career, when I was a culinary fundamentalist. Chocolate was a candy, and not something one added to a sauce for short ribs (see post below). But, like all fundamentalists, I was missing out on a lot of pleasure. So, if your rigid belief system prevents you from giving this pizza a spin, then it's your loss. This is a truly magnificent pizza.I first saw pizza topped with eggs in the Chez Panisse Café cookbook. Alice Waters, the chef of Chez Panisse, and one of my personal heroes, used eggs to top a similar pizza using proscuitto instead of sausage. I decided to try it, and it was a transcendent experience. The golden yolks oozing slowly over the spicy sausage and melted cheese is TDF (to die for). I hope you give this a try. Which reminds me to warn you that it may take a few tries to achieve the perfectly cooked eggs. But, when you do, there is bliss. Enjoy.Ingredients:
Ingredients:
pizza dough (enough for 1 large pizza), brought to room temperature
2 tbsp cornmeal
3/4 cup pizza sauce
red pepper flakes (optional)
6-oz shredded fontina cheese (may substitute mozzarella, or Monterey Jack)
6-oz hot or mild Italian sausage, sliced, cooked, drained
4 whole eggs
black pepper, to taste
1/3 cup grated Parmesan
baby arugula, washed and dried
olive oil