Place potatoes in a medium pot. Add cold water to cover potatoes by an inch and add a big pinch of sat. Bring to a boil and cook until the tip of a sharp knife can slide into the center of the potatoes. Drain and cool potatoes with cold water. Once cooled, cut into ¼-inch slices.
While potatoes are cooking, crumble sausage into a medium skillet and brown over medium heat. Drain on paper towels and set aside until ready to make pizza.
Preheat grill covered for 15 minutes set at medium to medium-high direct heat.
On a floured surface, stretch or roll out pizza dough to about 12- to 14-inches. Scatter a big pinch of cornmeal over a wooden pizza peel or rimless cookie sheet and and lay down your crust. give the peel a little shake to make sure the pizza slides. If not add a little more cornmeal under the crust.
Open the grill cover and slide the dough onto the clean and oiled grates (no, the dough won’t melt through the grates). Immediately close the grill cover and let it cook undisturbed for 2 minutes.
Use a peel or tongs and a baking sheet to pull the crust off the grill and IMMEDIATELY close the cover. Flip the crust over so the the grill marks are facing up. If the crust is bubbled, gently flatten it with the peel. Watch your hands because those bubbles contain very hot air.
Brush the crust with olive oil and scatter the mozzarella over the crust. Arrange sliced potatoes in a layer and season with salt and pepper. Top with the cheddar cheese and sausage.
Turn heat to medium below where the pizza will sit. Open the grill and slide the pizza into place. Slide one egg at a time onto the pizza and season with salt and pepper. Close the grill and cook about 10 minutes or until the eggs are set.
Once eggs are set, remove the pizza, slice and serve.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/sausage-and-egg-breakfast-pizza/