Combine warm water and yeast in the bowl of a stand mixer. Let sit until yeast begins to bubble. (About 5 minutes.) Add-in the flour and salt. Stir with dough hook until just combined. Add-in the olive oil. Knead the dough for about 5 minutes or until the texture is smooth. Remove the dough from the bowl and drizzle in a Tablespoon of Olive oil. Place the dough back into the bowl and flip once in the olive oil. Cover with saran wrap and a towel. Place the dough in a warm, dry location for 1 hour or until double in size.

Place sausage in a medium saute pan. Cook over medium-high heat until the sausage is browned. Spoon out into a bowl using a slotted spoon. Set aside. Add mushrooms and onion to the pan. Saute for 10 minutes. Remove from pan and set aside. Add the butter to the pan and once melted add in the garlic. Cook for 30 seconds to a minute. Watch closely so garlic does not burn. Remove from heat.

Preheat oven to 375. Place pizza dough on a greased baking sheet. Spread out evenly. Brush the dough with the garlic butter mixture. Place the crust in the oven for 10 minutes. Meanwhile, beat the eggs and milk together in a medium mixing bowl. Add the parsley and the Italian seasoning.

When the pizza dough is ready spoon the sausage over the top. Then the mushrooms and onion. Next, sprinkle on the shredded hashbrowns.

Pour the egg and milk mixture over the hashbrowns. Finally, top with cheeses.

Bake in the oven for 25-30 minutes or until crust is golden brown, eggs are set and cheese is bubbly.