Bake for 20-22 minutes. Once it is golden brown, use the parchment paper to flip the pizza crust over onto the cookie sheet. Be careful, it can get ugly. Breaks easily. You were warned.
While the crust is baking, cook up your toppings-
Put a large skillet over medium-high heat and cook your breakfast sausage through. Once fully cooked, place on a plate to the side while you cook your other ingredients.
Now add one tablespoon of olive oil to your used skillet, along with your onions to begin to caramelize. Stir occasionally to be sure they don’t burn.
While the onions caramelize, grab out a small pot, add a bit of olive oil to it along with your asparagus, garlic cloves, and sundried tomatoes. Mix to coat and pour in 1 tablespoon of water and cover to steam.
When your onions are done caramelizing, and your asparagus is tender, remove from heat and place onions with the breakfast sausage.
Last thing you’ll need to cook is your eggs so crack them directly to your used skillet and use spatula to scramble those little boogers.
Once the crust is baked and flipped, top with olive oil, scrambled eggs, breakfast sausage, onions, garlic cloves, asparagus, and sundried tomatoes on top.
Turn on the broiler on high and put the pizza back in the oven for 2-3 minutes until top is perfectly cooked.