Breakfast Pizza with Honey Dough


  • 1 1/4 cup + 1 Tbsp. 
    lukewarm water
  • 2 Tbsp. 
    olive oil
  • 2 Tbsp. 
    BeeMaid Honey
  • 2 3/4 cup 
    all purpose flour
  • 2 1/2 tsp. 
    active dry yeast
  • pinch 
    sea salt
  • assorted 


For the dough:
Into a large mixing bowl, combine the water, oil, and BeeMaid Honey. Set aside.
Into a large mixing bowl, using a wooden spoon, combine the flour, yeast, and salt. Add the water mixture and stir until it forms a soft-ball. Knead the dough for about 4 minutes on a well-floured surface.
Place the dough in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and let rise in a warm and humid place for about 1 hour or until it at least doubles in size.
Once the dough has doubled in size, punch a hole into the dough and remove from the bowl.
Preheat oven to 525F (or 500 if your oven doesn't go that high)
Using a rolling pin, roll the dough – to around ¼ to 1/8 of an inch thick.  Make sure your surface is well floured to avoid the dough sticking. Transfer the dough to a parchment lined baking sheet or preheated pizza stone. 
Now, add the ingredients: tomato (lightly salted and thinly sliced), fresh thyme (finely chopped), 
vegan mozzarella or regular mozzarella.
Brush the crust with olive oil before baking (optional).  Bake for around 12-14 minutes, turning baking sheet halfway through. Keep an eye on the crust, you want it to be golden, not burnt!
Before enjoying add a generous amount of honey, avocado and arugula.  Other ideas is to top with scrambled eggs.