2 ounces Cheddar cheese, crumbled (I used Cabot Sharp Cheddar)
Place pizza stone or large sheet pan in oven and preheat to 450-degrees F.
Remove pizza stone from oven dust with cornmeal if desired. CAREFULLY spread dough over hot pizza stone. Rub cut garlic over dough (to give dough garlic flavor.) Sprinkle with black pepper.
In a large bowl, add mini-peppers, green onions and olive oil; toss to coat. Scatter peppers and onions over pizza dough. Bake for 10 minutes until edges of crust begin to brown.
Meanwhile, crack each egg into an individual ramekin. Pour out some of the white so about 1 tablespoon of white remains in the ramekin with the yolk. (Use extra egg whites for another use.) Gently slide each yolk and remaining 1 tablespoon of white onto the pizza crust. Sprinkle with cheese.
Bake for 5 minutes until eggs are set – but still be runny when sliced open. (They will still appear bright yellow, but mine were set at exactly 5 minutes.)