Step

• 1

  For the Pizza Dough: Combine flour, sugar, salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

• 2

  Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Divide dough into three even parts and place each into a 1 gallon zip top bag. Place in refrigerator and allow to rise at least one day, and up to 5.

• 3

  At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

• 4

  When ready to cook, place the baking stone on the grill, set temperature to High and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• 5

  Grab a large baking sheet. Dust the sheet with flour, then roll out the dough to fill the entire pan. Brush the dough with olive oil, leaving a 1-inch crust area bare around the edge of the pizza. Sprinkle the toasted and black sesame seeds all over the outside/bare crust.

• 6

  Top the pizza with sliced red onions and cherry tomatoes. Transfer to the Traeger and cook for 12 – 15 minutes, or until the crust is cooked through, crispy, and beautifully golden brown.

  500 ˚F / 260 ˚C

  00:15

• 7

  Meanwhile, combine the goat cheese, whipping cream, lemon zest, and a pinch of salt and pepper in a bowl, and whip with a hand mixer (or a whisk and ambition) until silky smooth.

• 8

  Bring a large stock pot of salted water to a simmer and poach eggs (over-easy, of course).

• 9

  Top the cooked pizza with smoked salmon, capers, fresh dill, and fresh chives. Dollop over the whipped goat cheese, then add the poached eggs, sliced avocado, and micro greens. Enjoy!