Place eggs in an even layer into a large pot.  Add enough cold water to just cover eggs.  Bring eggs and water to boil over high heat, for no longer than 13 minutes.  Let sit for 5 minutes.  Drain hot water and run cool water over eggs until cool enough to handle.  Gently tap the egg on smooth surface and peel shells off while holding the egg under cool running water.  Slice eggs in half and gently remove yolks, placing them in a medium size bowl.   Set whites aside.   With a fork, mix mayonnaise, mustard, shallots, cornichons, green onions, lemon pepper and salt into the bowl with the yolks, gently mashing the yolks until mixture is light and creamy, about 3 minutes.  Spoon about 1 tablespoon of the mixture into each egg white and sprinkle with paprika, if desired.  Chill, covered for at least one hour before serving.  Eggs can be prepared the day before as long as they are covered tightly and refrigerated.

Set your oven to Pizza mode, if your oven does not have a pizza mode, set to 400 degrees and place or pizza stone or pan in the oven to get it hot.

In a large skillet, over medium heat, add two tablespoons olive oil and the sliced white onion.

Cook, stirring often for about 10 minutes until onion begins to soften and brown.  Add balsamic vinegar and brown sugar to the onion and mix until distributed.  Cook for another 3-4 minutes, continuing to stir often.

Remove onions from skillet and set aside in a small bowl, keeping warm in your warming drawer.  Without washing out the skillet, add the mushrooms and cook, stirring often, for about 7 minutes until golden brown.  Add sliced green onions and spinach and cook for another minute more until spinach is wilted.

While your onions and mushrooms are cooking, prepare pizza dough.  Lightly dust your pizza paddle with cornmeal and 1 tablespoon flour.

Using a rolling pin, roll pizza dough out to the shape of your pizza stone or pan, dusting with additional flour if needed to keep the dough from sticking to your rolling pin.  Sprinkle pizza dough with cheese, then add caramelized onions, mushroom and spinach mixture, distributing evenly.

Carefully transfer the pizza dough to the pan in the preheated oven.  Gently crack each egg and place evenly over the pizza.

You don’t want to put the eggs on the pizza before you transfer the dough to the pan, otherwise the eggs could run and make a mess should your pizza dough stick to the paddle.  Bake at 400 degrees for about 15 minutes, until crust is browned.  Eggs should be soft baked and will run slightly, similar to eggs benedict.  If you prefer your eggs fully cooked, add 3 minutes to the cooking time.   Let stand for 5 minutes, sprinkle with basil and parsley, then slice and serve.