Serves 6 - 8

INGREDIENTS

PIZZA CRUST

1. 1lb     Pizza Dough_ Store Bought_ Divided in half
2. 2T     Olive Oil
3. 3T     Flour, For Dusting – More if needed
4. 3T     Cornmeal,For Dusting Pizza Peel
5. IT      Olive Oil, For drizzling – More if needed
6. 2t      Oregano (or) HomeiraStyle Blend No.90
7. D       Sea Salt and freshly ground Black Pepper

PIZZA TOPPING

1. 1C    Multi Color Heirloom Cherry Tomatoes _ Roasted
2. 8       Eggs, Poached – Dried of excess water on paper towel¹
3. 1C    Bacon,  Roasted & Chopped²
4. D      Sea Salt and freshly ground Black Pepper
5. 2T     Basil, Julienned (chiffonade)
6. 3T     Micro Green
7. 1t      Red Chile Pepper Flakes, Optional

KITCHEN ESSENTIALS

• Pizza Peel
• Pizza Stone,  Optional or Baking tray                                                                                                    

COOK

1. Position oven rack closer to the bottom
2. Place Pizza stone on oven rack  (optional)
3. Preheat oven to 475˚F
4. Place dough in a bowl add some oil and cover, set aside for 2 hours
5. Flour your surface, place dough on the surface
6. Divide dough into two for thinner crust
7. Roll the dough into rectangular/oval shape
8. Sprinkle pizza peel with cornmeal, transfer dough onto pizza peel
9. Drizzle dough with oil and HomeiraStyle Blend No.90 or oregano
10. Season with salt and pepper to your taste  (optional)
11. Slide dough onto pizza stone, bake for 5-7 minutes or until just golden brown
12. Remove crust from oven, let it rest for 10 minutes
13. Top with cheese, tomatoes, eggs and bacon
14. Return to oven, bake until cheese melted
15. Repeat the same for the second portion of crust or keep for later use

TO SERVE

1. Sprinkle evenly with red chile flakes
2. Arrange micro greens evenly across pizza
3. Garnish with julienned basil

NOTES

¹ Leave eggs on a flat surface for easy transfer to pizza
² Dice uncooked bacon prior to cooking and fry in a wok until fat is rendered and bacon is crispy