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1. PREPARE THE PIZZA DOUGH: In a medium bowl, whisk together the flour, sugar, salt and yeast. Add the warm water and olive oil and stir with a wooden spoon until the dough begins to come together. It will seem shaggy and dry but that's normal! 2. Transfer the dough to a floured surface and knead for 2-3 minutes. The dough should quickly start to come together and start to get sticky - dust with flour as needed. The dough will be slightly tacky but not sticking to your hands or the surface. 3. Transfer the dough ball to a large bowl coated in a drizzle of olive oil and cover with a kitchen towel or plastic wrap. Allow the dough to rise for 1 hour in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. 4. MAKE THE GARLIC-INFUSED OLIVE OIL: Smash two whole garlic cloves to release the garlic flavor and add to the extra virgin olive oil in a medium skillet. Heat the extra virgin olive oil over medium-low heat and cook the oil with the garlic cloves, stirring every couple of minutes. If your garlic starts to brown, turn the heat to low. After 10 minutes, turn off the heat and remove the garlic cloves. Pour the oil in a bowl and set aside. 5. PREPARE THE PIZZA: Place a pizza stone in your oven and preheat the oven to 550 degrees F, or as high as your oven can go. If you don't have a pizza stone, you can stick a large sheet pan in the oven as it is pre-heating. The idea is to have the surface of whatever you are cooking your pizza on to be piping hot! 6. Either cut the pizza dough in half {the recipe makes two 10-12 inch pizzas} or make one large pie {I just made one large pizza in this case}. 7. Stretch out the dough by hand or roll out on a floured surface. If you are baking one large pie, you want the stretched out dough to be 20 inches in diameter. Regarding thickness, the crust can be a bit thicker, but you want the middle of the pie to be as thin as possible. 8. Drizzle the dough with the garlic-infused olive oil. 9. Arrange the potato coins in a single layer on top of the pizza. Sprinkle with the rosemary, red pepper flakes and salt. 10. Break out the breakfast sausage into small pieces and dot the top of the pizza with the breakfast sausage and mozzarella pieces. 11. Place the pizza on the pizza stone and cook for 10-12 minutes or until the dough is cooked through and the toppings begin to get bubbly. 12. Remove the pizza from the oven and crack the egg in the center of it. 13. Put the pizza back in the oven and cook for another 3-5 minutes or until the egg white has just set but the yolk is still runny. 14. Slice and serve immediately.
