| 1.5 TBSP | Honey |
| 1.5 TBSP | Mustard, Dijon |
| 1.0 each | Chicken Breast, cooked, sliced |
| 1.0 bunch | Basil, Fresh, or several leaves, to taste |
| 0.25 lb | Cheese, Provalone, sliced or shredded |
Make the whole wheat pizza dough indicated below.
Mix the honey and mustard together. I use a whole grain mustard instead of the Dijon.
Shape the dough into a pizza shape and put it on the peel.
Paint the dough with the honey/mustard sauce.
Arrange chicken on the pizza.
Then add the basil.
At this point, I'd put it in the egg, on the pizza stone, pre-heated for at least 1/2 hour to about 550 F. I like to use an inverted plate setter with the regular grate on the plate setter legs, with the pizza stone on the grate. This way, the plate setter acts as a diffuser, and no flare-ups or hot spots affect the pizza stone. Bake the pizza for about 5 minutes.
Then, remove the pizza, add the cheese, and return to the egg for another 5 minutes or so. Watch closely to achieve the desired degree of doneness.