This isn’t the cold slice you used to sneak from the fridge before heading to high school—you’re better than that now. Charleston Italian mainstay Indaco approaches this dinner-for-breakfast delight by topping a standard pie with American staples, including eggs, bacon and breakfast sausage. The Italian spin goes beyond the pizza presentation. Toppings also include mozzarella and San Marzano DOP tomatoes.
Assemble this pizza and let it cook while snacking on marinated olives and Aperol spritzes. Just be sure everyone’s seated and ready to eat when you pull this from the oven. They won’t want to miss the photogenic runny eggs.
- Preheat convection oven to 450 degrees an hour before you plan to cook the pizza.
- Create pizza sauce: Using a standing blender or food processor, puree tomatoes, half of the bunch of basil, salt, and chili flakes until smooth. Set aside
- In a skillet, add diced bacon and cook over medium-high heat to render. Cook until almost done then strain off grease and transfer bacon to bowl. Set aside. In the same pan, cook off the sausage, breaking up with a spoon as it cooks. Strain grease and transfer to a bowl. Set aside.
- On a clean counter top, sprinkle flour over surface. Stretch dough into a circle and transfer to a pizza stone or upside-down baking tray.
- Assemble the pizza: Spread tomato sauce evenly from edge to edge, leaving about ¼ inch uncovered for the crust. Top with fresh mozzarella to cover the sauce. The pizza is topping heavy, so be careful not to overload it here. Sprinkle over crumbled sausage and bacon.
- Bake pizza until the cheese melts and bubbles and the crust turns golden, about 7-11 minutes.
- Prepare the eggs: Right before removing pizza from oven, make two sunny side eggs: In a nonstick pan over medium heat, heat oil and add eggs, cooking until the whites turn opaque but the middle is not set.
- Remove pizza to a serving platter and top with eggs, ripped basil, and grated parmesan. Slice pizza immediately before serving as it will break the egg yolks.
- Created by chef Mark Bolchoz, Indaco, Charleston