Roll out the refrigerated pizza dough onto a greased baking sheet and let it rest for 15 minutes. Brush the edges with olive oil.

Brown the breakfast sausage in a skillet, then drain the fat. In another pan, scramble the eggs until just barely set (they’ll finish in the oven). Pat the frozen hash browns dry and season with salt and pepper.

Spread your sauce evenly across the dough, leaving a 1-inch border. Add half the shredded cheese first (to prevent sogginess), then layer on the sausage, scrambled eggs, and seasoned hash browns. Top with the remaining cheese.

Bake for 12–15 minutes or until the crust is golden brown and the cheese is bubbling. Let the pizza rest for 5 minutes before slicing—this helps prevent the toppings from sliding off.