Start by making or refrigerating your pizza dough at least 8 hours before cooking to allow it to rise.

Preheat your oven to 500°F.

In a large skillet, brown the Italian sausage for 10-12 minutes until crispy.

Use a slotted spoon to remove the sausage, draining excess fat.

In the same skillet, add sliced onions and sauté over low to medium heat for about 20 minutes until softened and golden.

On a floured surface, roll out your pizza dough to about 12 inches and transfer it to a parchment-lined baking sheet.

Layer the dough with Fontina cheese, crispy sausage, and caramelized onions.

Carefully crack eggs into the wells made in the sausage and onion layer.

Bake the pizza in the preheated oven for 10-12 minutes until the crust is golden and the egg yolks are set.