Combine the yeast, honey and warm water in the bowl of your stand mixer.  Let sit for 5 minutes while the yeast does its job.

Add the flours, salt and oil to the bowl.  Mix the dough at low speed until well blended (as the dough gets thoroughly mixed, you may need to turn your mixer speed up a bit)

Cover the bowl with a towel and let rise in a warm place for 1 and 1/2 hours, or until doubled.

Divide the dough in half - this recipe makes enough for 2 pizzas.

If you’re going to use the dough immediately, roll each half out onto a floured surface until it reaches your desired size and thickness.  This dough makes 2 pizzas about 12 inches in diameter.  Place the dough on a pizza stone sprinkled with cornmeal (or baking sheet) and prick holes in it with a fork; this keeps it from getting too puffy.   Top your pizza and bake it for 8-12 minutes, depending on how crispy you want it.

This dough keeps well in the freezer when wrapped in plastic wrap and foil.  It usually defrosts in my fridge in a day or two. 

Preheat your oven to 450 degrees.  If you’re using a pizza stone, put it in the oven to preheat as well.

Roll out your pizza dough on a floured surface.  When your oven is preheated, fold the dough into quarters. Sprinkle your stone or baking sheet with cornmeal to keep the dough from sticking.  Transfer the dough to your pizza stone or baking sheet and place the center of the dough in the center of the stone.  Unfold and prick with a fork to keep the dough from puffing up when cooked.

Top your dough with the cheese and ham.

Make sure your pan is on a flat surface and crack each of the eggs onto the dough.  It’s okay if they run a bit or a yolk breaks, it will still taste good.

Top the pizza with chives.  Carefully transfer to the oven and cook for 8-10 minutes, or until the eggs are set.

Remove from the oven, let cool for a couple minutes, slice and enjoy.