Place a 12" cast iron skillet (or other oven safe pan) into the oven while it heats up.
Heat a large skillet or pan over medium-high heat. Add olive oil. Once hot, add in cubed potatoes. Let cook for 7 minutes, tossing occasionally. You want every side of the potato to get crispy.
Add onions, bell pepper, salt, chili powder, paprika, cumin and pepper to the pan. Toss until everything is evenly coated. Cook for another 3-5 minutes, tossing occasionally. (You want everything to soften slightly, but still have some crunch.) Take off heat and set aside.
Gently stretch your pizza dough to the size of your cast iron skillet. Once stretched, take the skillet out of the oven, sprinkle the bottom of the skillet with cornmeal. Lay your dough into the hot skillet.
Spread your fire roasted tomatoes along the crust (just as you would marinara sauce.)
Add potato mixture on top of the sauce and spread out evenly. Bake for 5 minutes.
After 5 minutes, remove pizza from oven, create 3-4 holes/divets in the pizza toppings to make room for your eggs. Crack eggs into each hole. Season with salt and pepper. Bake for 10 minutes.
After 10 minutes, remove pizza from oven. Top with cotija cheese, avocado, and pickled jalapeños. Squeeze lime juice over the top of the pizza.
Slice and serve.