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Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and warm water. Divide dough in half and form each into a ball. Let rest in bowls, covered with plastic wrap, for 30 minutes.
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Lightly oil two 16-inch pizza pans. Form crusts onto pans, bringing dough up on sides to hold egg mixture.
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In a large pan, brown sausage with onion. Pour off drippings; cool slightly.
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Heat oven to 375° F. Spread 1 cup tomato sauce onto each crust. Divide and sprinkle sausage mixture and drained potatoes over crusts.
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In a bowl, beat together eggs, milk and pepper.
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Bake for 28-30 minutes until crust is golden brown. Remove from oven. Sprinkle cheeses, spoon on cooked eggs and top with arugula and lime zest. Cut each pizza into 6 slices. Serve immediately.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
*If using frozen or liquid whole egg product.
American Egg Board
