Unroll refrigerated pizza crust, and press into a lightly greased 15- x 10-inch jelly-roll pan.
Bake at 425° for 6 to 8 minutes. Remove from oven, and set aside.
Brown ground sausage in a large nonstick skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels; set aside. Wipe skillet clean.
Whisk together eggs and seasoned pepper. Cook in a lightly greased skillet over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist. (Do not stir constantly.) Remove skillet from heat.
Spoon and spread salsa evenly over partially baked crust; top evenly with sausage, scrambled eggs, and cheese.
Bake at 425° for 12 minutes or until crust is deep golden brown. Serve with sour cream, if desired.
Note: To lighten, substitute 1 (12-ounce) package reduced-fat ground pork sausage, and prepare as directed. Substitute 1 1/2 cups egg substitute for eggs, and whisk together with seasoned pepper, 1/4 teaspoon hot sauce, and, if desired, 1/8 teaspoon salt. Cook as directed. Substitute 1 (8-ounce) package reduced-fat Mexican four-cheese blend. Assemble and bake as directed. Serve with reduced-fat sour cream, if desired.