Preheat oven to 425 degrees F. Place pizza stone on bottom rack of oven and heat for 30 minutes.
Brown the sausage in large nonstick skillet over medium heat, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels; set aside. Wipe the skillet clean. Whisk together the eggs and pepper; set aside.
Roll out the pizza dough onto a nonstick cutting board. Sprinkle some cornmeal onto the pizza stone and slide the pizza dough onto the stone. Bake for about 4 minutes.
While the crust is baking, cook the eggs in a lightly greased skillet over medium heat, without stirring, until the eggs begin to set on the bottom. Draw a spatula across the bottom of the skillet to form large curds. Continue cooking until the eggs are thickened but still moist (do not stir constantly). Remove the skillet from the heat.
After the crust has baked for about 4 minutes (just until lightly browned and bubbling). Open the oven and carefully spoon and spread the salsa evenly over the partially baked crust; top evenly with the sausage, scrambled eggs, and cheese.
Bake for 8 to 12 more minutes- until crust is deep golden brown. Serve drizzled with sour cream, if desired.
To lighten-up this recipe, try using reduced-fat sausage, egg substitute, reduced-fat shredded cheese, and low fat sour cream.
If you do not have a pizza stone, use a pizza pan or cookie sheet instead. Just be sure to sprinkle the pan with cornmeal before placing the dough, and don't preheat the pan in the oven as you would the stone.