Sunday Breakfast Andolini Style
Naples, Italy to Manhattan through San Francisco, and now Oklahoma, Andolini’s present destination. If you’ve been as lucky as I you’ve stumbled upon Andolini’s restaurant. My first taste experience at Andolini’s Pizzeria was many years ago while visiting winter cold Owasso, Oklahoma. (Yep, road warrior days.) It was so unexpected. But my affection quickly took hold for Owasso and this little restaurant. Both have grown exponentially … many others caught on. I, too, became a homeowner there. A couple of weeks ago I came across this video of Mike Bausch, one of Andolini’s owners, making what he called a Santino Colazione. It looked so delicious I couldn’t resist. You’ve got to try this! He didn’t give the recipe for his perfect pizza dough but if you’re close enough to one of his restaurants I heard he sells it.
Are you like me? Do you feel a pizza crust can make or break a pizza? If you live near Andolini’s that’s easy. Or try contacting your favorite local pizzeria. But if this is not practical here are some good options for pizza crust among my recipes: Linguica Prosciutto Pizza, Italian Flat Bread, Stromboli It isn’t just the dough though, is it? It’s the way it’s cooked. I prefer a pizza stone but transferring on and off can be a bit of a nightmare. Try placing your pizza pan right on the pre-heated stone if you have trouble with the transfer. Another option is Mario Batali’s Pizza Pan and Griddle … baking the pizza to perfection. But let’s get onto the recipe!
Preheat over to 500 degrees F. If using a pizza stone preheat for 30 minutes at this temperature.
Dough for a 12-14 inch pizza
1/4 Cup olive oil-approximately
1/3 Cup shredded Parmesan Cheese
1/2 Medium red or yellow onion-diced
4-6 Ounces pancetta or bacon-cut into bite size pieces and precooked to render off fat
6 Ounces Italian sausage-broken off into bite size pieces and precooked to render off fat
3/4-1 Cup cooked ham or Canadian bacon-bite size
1 1/2 Cups shredded Mozzarella Cheese
Roll out pizza dough.
Drizzle dough with olive oil then sprinkle with Parmesan evenly.
Sprinkle the dough with onion and then the 3 meats evenly.
Top off with the Mozzarella Cheese.
Crack the eggs one at a time over the top of the cheese topped pizza. If they break, no worries.
Place the pizza in the oven and bake until the cheese and crust are lightly browned and the whites of the eggs are set.
There you go!