Sausage and Egg Breakfast Pizza

Preheat oven to 475 degrees F. On a lightly floured surface, roll, or stretch dough to about 1/8-inch thick. Sprinkle cornmeal over the dough and lightly press in with your hands. Flip dough over, cornmeal side down, on a perforated pizza pan, or baking sheet. Spread the sauce evenly over the dough (shouldn't be a thick layer of sauce). Shake on pepper flakes to taste. Top evenly with 3/4 of the shredded fontina cheese. Scatter the sausage pieces evenly on top. Sprinkle on the rest of the fontina. Bake for 10-12 minutes and remove. Using the back of a spoon, lightly make 4 indentations around the pizza, not too close to the crust. Carefully crack an egg into each depression (use fresh eggs since older eggs tend to have watery whites). Grind black pepper on each egg, and top with the Parmesan. Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft. Remove, break the yolks with a fork, so they run over the pizza. Top with arugula if desired.