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1
In a small bowl, mix sugar, yeast, salt and 3/4 cup flour. In a small saucepan, heat water and oil to 120u00b0-130u00b0; stir into dry ingredients. Stir in Italian seasoning and enough remaining flour to form a soft dough (dough will be sticky).
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2
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Grease a 12-in. pizza pan; sprinkle with cornmeal.
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3
Meanwhile, in a small skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles; drain.
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4
Preheat oven to 450u00b0. Roll dough to fit pan. Pinch edge to form a rim. Spread with pizza sauce; top with sausage and mozzarella cheese. Bake 8-10 minutes or until crust is lightly browned.
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5
Using the back of a tablespoon, make four indentations in pizza at least 2 in. from edge. Carefully break an egg into each indentation; sprinkle with pepper and Parmesan and Romano cheeses.
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6
Bake 8-10 minutes longer or until egg whites are completely set and yolks begin to thicken but are not hard. Just before serving, top with arugula and spinach.
