Preheat oven to 400 F. Lighty oil a 12 x 16 nonstick baking pan. Set aside.
Press pizza dough evenly into the pan and prick a few holes in it with a fork to prevent it from puffing up while baking.
Bake for about 12-14 minutes (or according to package) until lightly golden around the edges. Remove from oven and set aside.
Add eggs, heavy whipping cream, salt, and pepper to a large bowl.
Whisk well until uniform in color.
Melt butter in a large deep skillet over medium-high heat.
Add eggs to the hot skillet and reduce the heat.
Scramble the eggs using a rubber spatula and cook them until they are almost done but still a little wet.
Spread the eggs over the pizza crust. (I like to use a chopping motion with the spatula to break the eggs up and help them spread over the crust better)
Sprinkle the cheese evenly over the top and then sprinkle on the toppings.
Bake until cheese has melted and peppers are slightly tender.
*Optional* Switch the oven to broil the last few minutes to add a bit of crispiness if desired (keep an eye on it, broiling happens quickly)
Remove from oven and sprinkle with fresh parsley.
Dough: I used 1 tube of classic rolled pizza dough. (Pillsbury brand)Cheeses: I used about 1 1/2 cups smoked gouda processed cheese and 2 cups mild cheddar. I highly suggest using at least 1 processed cheese in your cheese mixture (smoked gouda or white cheddar) to get that creamy effect. The smoked gouda brand I use is by Boards Head. It's a creamy, mild smoked gouda.