Breakfast Pizza

• 1 28-ounce can San Marzano DOP tomatoes
• 1 bunch basil, divided *optional*
• Salt to taste,
• Chili flake, to taste
• 3 strips bacon, diced
• ½ cup breakfast sausage
• 1 16-ounce pizza dough
• 1 mozzarella log (about 8 ounces)
• ¼ cup olive oil
• 2 eggs
• 1 parmesan chunk

1. Preheat the oven to 450 degrees an hour before preparing the pizza.
2. Prepare pizza sauce: For the pizza sauce, puree tomatoes, half of the bunch of basi (if using)l, salt, and chili flakes in a standing blender or food processor until smooth. Leave it aside.
3. Cook Bacon and Sausage: In a skillet, cook diced bacon over medium-high heat until fat is released. Cook bacon in its fat until it begins to crisp around the edges, drain off the grease and transfer the cooked bacon to a bowl. Place sausage in the same pan and cook over medium heat, breaking up with a spoon as it cooks. When cooked through, strain off the fat into a bowl. Set aside by stovetop.
4. Sprinkle flour over a clean counter surface. Roll the dough into a circle, then transfer it to a pizza stone or baking tray.
5. Assemble the pizza: Spread tomato sauce over pizza dough. Ensure the tomato sauce is evenly distributed from edge to edge, leaving 1/4 inch uncovered for the crust—spread fresh mozzarella over the sauce. Add crumbled sausage and bacon on top.
6. Bake: Bake the pizza in a preheated oven at 450 degrees for 7-11 minutes until the cheese starts melting and the crust turns golden.
7. Prepare the eggs: While your pizza is in the oven, fry two eggs sunny-side up. In a nonstick pan, heat oil and add eggs. Cook the eggs until their whites are opaque, but the yolks are still soft and runny.
8. Serve Pizza: Place pizza on a serving platter and top with eggs and basil. Grate parmesan over the entire dish. Serve warm.

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